Paleo Strawberry Shortcake {GF, DF}

Classic Paleo Strawberry Shortcake {GF, DF} is a delightful treat that brings the sweetness of summer to your table. This recipe offers a gluten-free and dairy-free twist on the traditional favorite, making it perfect for various occasions—from family gatherings to casual weeknight desserts. The grain-free biscuits are complemented by juicy strawberries and fluffy coconut whipped cream, ensuring everyone can indulge without guilt.

Why You’ll Love This Recipe

• Healthy Alternative: Enjoy a dessert that fits into your paleo diet without sacrificing flavor.
• Quick Preparation: With just 20 minutes of prep time, you can whip up this delicious treat in no time.
• Versatile Dessert: Perfect for summer barbecues or cozy family dinners, this shortcake suits any occasion.
• Naturally Sweetened: Made with natural ingredients like maple sugar and fresh strawberries, it’s a guilt-free indulgence.
• Dairy-Free Whipped Cream: The coconut whipped cream adds a creamy texture while keeping it dairy-free.

Tools and Preparation

Before you start whipping up this delicious Paleo Strawberry Shortcake, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Electric mixer (optional)
• Whisk

Importance of Each Tool

• Mixing bowls: Essential for combining dry and wet ingredients efficiently.
• Electric mixer: Helps achieve a light and fluffy coconut whipped cream easily.

Ingredients

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it’s every bit as delicious as the original! Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love!

For the Biscuits

• 3/4 cup blanched almond flour
• 3/4 cup arrowroot flour (or tapioca)
• 1/3 cup coconut flour
• 1 1/2 tsp baking powder (aluminum free)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp maple sugar
• 6 Tbsp grass fed butter (or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces)
• 1/2 cup coconut milk (full fat)
• 1 tsp fresh lemon juice
• 1 large egg (whisked)

For the Strawberries

• 2 lbs fresh strawberries (but in halves or quarters)
• 1/4 cup pure maple sugar (or coconut sugar)

For the Coconut Whipped Cream

• 1 1/2 cups coconut cream (or the thick part from 2 cans chilled coconut milk)
• 2-3 Tbsp organic confectioner sugar OR 1-2 Tbsp raw honey (as per preference)
• 1/2 tsp pure vanilla extract

How to Make Paleo Strawberry Shortcake {GF, DF}

Step 1: Prepare the Strawberries

Place strawberries and maple sugar in a bowl and toss to coat. Allow them to sit that way in the refrigerator while you prepare the biscuits.

Step 2: Make the Biscuit Dough

In a large mixing bowl:
1. Combine almond flour, arrowroot flour, coconut flour, baking powder, baking soda, salt, and maple sugar; mix well.
2. Add cold butter or oil to the dry ingredients. Use your fingers or a pastry cutter to blend until crumbly.
3. Stir in coconut milk and lemon juice until just combined.
4. Finally, add the whisked egg; mix until a dough forms.

Step 3: Bake the Biscuits

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Scoop dough onto prepared baking sheet using a spoon or ice cream scoop.
4. Bake for 15 minutes or until golden brown.

Step 4: Prepare Coconut Whipped Cream

While biscuits are baking:
1. In a mixing bowl, add chilled coconut cream.
2. Using an electric mixer or whisk, beat until creamy.
3. Sweeten with organic confectioner sugar or honey according to taste and add vanilla extract; mix well.

Step 5: Assemble the Shortcakes

Once everything is cooled:
1. Split each biscuit in half horizontally.
2. Layer with strawberries on one half followed by whipped cream.
3. Top with the other half of the biscuit.

Enjoy your delicious Paleo Strawberry Shortcake {GF, DF} as a delightful dessert that everyone will love!

How to Serve Paleo Strawberry Shortcake {GF, DF}

Serving Paleo Strawberry Shortcake is an enjoyable experience that brings out the fun and flavor of this delightful dessert. From casual gatherings to special occasions, there are many ways to present this gluten-free, dairy-free treat that everyone will love.

Classic Presentation

• Layered Delight: Stack biscuits with strawberries and whipped coconut cream for a classic look.
• Individual Servings: Use small jars or cups to create personal servings, perfect for parties.

Toppings and Additions

• Coconut Flakes: Sprinkle toasted coconut on top for added texture and flavor.
• Fresh Mint: Garnish with mint leaves for a refreshing touch.

Creative Serving Ideas

• Paleo Ice Cream Sandwich: Use two biscuits with whipped cream in between for a fun twist.
• Breakfast Treat: Serve leftover shortcake as a breakfast option with additional fruit and yogurt.

How to Perfect Paleo Strawberry Shortcake {GF, DF}

Perfecting your Paleo Strawberry Shortcake is all about attention to detail. Here are some tips to ensure your dessert is utterly delicious.

• Bold Flour Selection: Choose high-quality almond flour for optimal texture and flavor.
• Bold Sweetener Choice: Adjust the sweetness by using maple sugar or coconut sugar according to taste preferences.
• Bold Whipping Technique: Whip the coconut cream until fluffy; this enhances the dessert’s overall lightness.
• Bold Strawberry Prep: Allow strawberries to macerate longer for deeper sweetness and flavor infusion.

Best Side Dishes for Paleo Strawberry Shortcake {GF, DF}

Pairing side dishes with your Paleo Strawberry Shortcake can elevate your meal. Here are some perfect complements that match well with this delightful dessert.

1. Bold Mixed Greens Salad: A fresh salad with vinaigrette balances the sweetness of the shortcake.
2. Bold Grilled Peaches: Juicy peaches grilled lightly provide a warm, sweet contrast.
3. Bold Chia Seed Pudding: A creamy pudding offers a nutritious and satisfying side.
4. Bold Roasted Nuts: A mix of roasted almonds and walnuts adds crunch and richness.
5. Bold Fruit Salad: A colorful assortment of seasonal fruits can brighten up your plate.
6. Bold Lemon Sorbet: This refreshing sorbet cleanses the palate after enjoying your dessert.

Common Mistakes to Avoid

Making Paleo Strawberry Shortcake {GF, DF} can be simple, but there are a few common mistakes that can lead to disappointing results.

• Using the wrong flours: Different flours have different absorption rates. Stick to blanched almond flour, arrowroot flour, and coconut flour as specified in the recipe for the best texture.
• Not chilling the coconut cream: Failing to chill your coconut cream will result in a runny topping. Always refrigerate your coconut milk overnight for optimal whipped cream.
• Overmixing the batter: Mixing too much can lead to dense biscuits. Combine the ingredients until just mixed for light and fluffy shortcakes.
• Skipping the resting time for strawberries: Allowing strawberries to sit with maple sugar enhances their flavor. Skipping this step means losing out on deliciously sweet and juicy berries.
• Ignoring the baking time: Every oven is different! Keep an eye on your biscuits while they bake, checking for a golden brown color rather than relying solely on time.

Refrigerator Storage

• Store leftover Paleo Strawberry Shortcake in an airtight container.
• It will stay fresh for up to 3 days in the refrigerator.
• Ensure the strawberries are covered to prevent them from becoming mushy.

Freezing Paleo Strawberry Shortcake {GF, DF}

• Wrap individual servings tightly in plastic wrap or place them in a freezer-safe container.
• They can be frozen for up to 2 months.
• Make sure to label containers with dates for easy tracking.

Reheating Paleo Strawberry Shortcake {GF, DF}

• Oven: Preheat to 350°F (175°C) and reheat wrapped in foil for about 10 minutes.
• Microwave: Heat on medium power for 20-30 seconds until warmed through, but be cautious not to overheat.
• Stovetop: Place on a skillet over low heat, flipping occasionally until warm throughout.

Frequently Asked Questions

What makes this Paleo Strawberry Shortcake {GF, DF} special?

This dessert is special because it combines classic flavors while being gluten-free and dairy-free, allowing everyone to enjoy it without dietary restrictions.

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries! Just allow them to thaw completely and drain excess liquid before using them in your shortcake.

How can I customize my Paleo Strawberry Shortcake?

Feel free to add other fruits like blueberries or raspberries. You could also try different sweeteners such as honey or agave syrup based on your taste preference.

Is this recipe suitable for meal prep?

Absolutely! The biscuits and strawberry mixture store well separately. Prepare them ahead of time and assemble just before serving for optimal freshness.

Can I make this shortcake vegan?

To make a vegan version of Paleo Strawberry Shortcake {GF, DF}, replace the egg with a flax egg or chia seed egg substitute.

Final Thoughts

Paleo Strawberry Shortcake {GF, DF} is not only a delightful treat but also versatile enough to suit various dietary needs. You can customize it with different fruits or sweeteners according to your preferences. Give this recipe a try; it’s perfect for any occasion and will surely impress family and friends!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Classic Paleo Strawberry Shortcake {GF, DF}

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 8

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Description

Classic Paleo Strawberry Shortcake is a refreshing and guilt-free dessert that perfectly captures the essence of summer. This gluten-free and dairy-free version of the beloved classic combines tender, grain-free biscuits with juicy strawberries and luscious coconut whipped cream. Ideal for family gatherings, summer barbecues, or a cozy weeknight treat, this shortcake allows everyone to indulge without worry. With simple, natural ingredients like maple sugar and fresh fruit, you’ll enjoy a delicious dessert that fits perfectly into your paleo lifestyle.

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Ingredients

Scale 1x2x3x

• 3/4 cup blanched almond flour
• 3/4 cup arrowroot flour (or tapioca)
• 1/3 cup coconut flour
• 1 1/2 tsp baking powder (aluminum free)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp maple sugar
• 6 Tbsp grass fed butter (or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces)
• 1/2 cup coconut milk (full fat)
• 1 tsp fresh lemon juice
• 1 large egg (whisked)
• 2 lbs fresh strawberries (but in halves or quarters)
• 1/4 cup pure maple sugar (or coconut sugar)
• 1 1/2 cups coconut cream (or the thick part from 2 cans chilled coconut milk)
• 2–3 Tbsp organic confectioner sugar OR 1-2 Tbsp raw honey (as per preference)
• 1/2 tsp pure vanilla extract

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Instructions

1. Prepare the Strawberries: Toss sliced strawberries with maple sugar in a bowl and refrigerate.
2. Make the Biscuit Dough: In a mixing bowl, combine almond flour, arrowroot flour, coconut flour, baking powder, baking soda, salt, and maple sugar. Add cold butter or oil until crumbly. Stir in coconut milk and lemon juice. Finally, mix in the whisked egg until a dough forms.
3. Bake the Biscuits: Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet and bake for 15 minutes or until golden brown.
4. Prepare Coconut Whipped Cream: Whip chilled coconut cream until fluffy; sweeten to taste with confectioner sugar or honey and add vanilla extract.
5. Assemble: Split biscuits, layer with strawberries and whipped cream, and top with biscuit halves.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Paleo

Nutrition

• Serving Size: 1 biscuit (90g)
• Calories: 360
• Sugar: 12g
• Sodium: 190mg
• Fat: 24g
• Saturated Fat: 17g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 50mg