Paleo Strawberry Shortcake Recipe

Ever have one of those days where you just NEED dessert, but also, like, you want to feel *good* about eating it? And maybe not spend half your life baking? Yeah, me too. I’m talking about those “I want something delicious but also kinda virtuous, without the kitchen becoming a war zone” cravings. Well, my friend, you’ve hit the jackpot. Let’s make some Paleo Strawberry Shortcake magic happen!

Why This Recipe is Awesome

Okay, so why this one? First off, it’s Paleo. Which means no grains, no dairy (mostly, we’ll get there), and no refined sugar. So basically, you can eat it and not feel like a deflated balloon afterwards. **Big win!** It’s like having your cake (or shortcake, in this case) and eating it too, without the guilt trip.

Secondly, it’s quick. Seriously. We’re talking less time than it takes to decide what to watch on Netflix. And it’s practically impossible to screw up. (If *I* can do it, you can too. Trust me, my kitchen has seen some things, and most of them weren’t pretty.) It’s simple, satisfying, and tastes like summer in a bowl. What’s not to love?

Ingredients You’ll Need

Gather ’round, fellow food adventurer! Here’s what you’ll need to whip up this goodness. Don’t worry, nothing too obscure, unless your pantry is just… sad.

For the Shortcakes (aka the biscuit-y, fluffy bits):

• 1 ¾ cups almond flour: Make sure it’s blanched almond flour for the best texture. Not almond meal, unless you like your shortcakes extra rustic (read: gritty).
• ¼ cup tapioca flour: This is your secret weapon for that perfect, slightly chewy, not-too-crumbly texture. **Don’t skip it!**
• 1 ½ tsp baking powder: To make ’em fluffy, not flat. Check the expiry date, folks!
• ¼ tsp sea salt: Because flavor needs balance. Always.
• ¼ cup melted coconut oil: Or melted ghee, if you roll that way and tolerate dairy.
• ¼ cup maple syrup: The real deal, none of that corn syrup imposter stuff. Or honey, if that’s your jam.
• 2 large eggs: Preferably from happy chickens, but any eggs will do the trick.
• 1 tsp vanilla extract: Because everything tastes better with vanilla, IMO.

For the Strawberries:

• 2-3 cups fresh strawberries: The star of the show! Ripe, juicy, and begging to be sliced.
• 1 tbsp maple syrup (optional): If your berries are a bit shy on sweetness, give ’em a little boost.
• 1 tsp lemon juice: Just a tiny squeeze, it brightens everything up and makes the berries sing!

For the Topping (Optional, but seriously, do it):

• 1 (13.5 oz) can full-fat coconut cream: Crucial! Chill it in the fridge overnight. You want the thick, solidified cream, not the watery stuff at the bottom. **This is not negotiable!**
• ½ tsp vanilla extract: For extra yum.
• 1 tbsp maple syrup (optional): Sweeten to your desired level of deliciousness.

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge), let’s get cooking!

1. Get things hot: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. No excuses for sticking!
2. Whisk the dry stuff: In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until they’re all friendly.
3. Whisk the wet stuff: In a separate, larger bowl, combine the melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk ’em good until smooth.
4. Bring it all together: Pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined. **Don’t overmix!** A few lumps are okay; we’re going for rustic, not golf balls.
5. Shape ’em up: Divide the dough into 6 equal portions. Shape each portion into a rustic, slightly flattened disc (about ½ inch thick) on your prepared baking sheet. They don’t need to be perfect circles; embrace the charm!
6. Bake time! Pop them in the oven for 12-15 minutes, or until they’re beautifully golden brown and smell amazing. Keep an eye on them; oven temperatures can be moody.
7. Cool down: Transfer the baked shortcakes to a wire rack to cool completely. This is the hardest part: patience.
8. Prep the berries: While your shortcakes are chilling out, slice your fresh strawberries. Toss them gently in a bowl with the optional maple syrup and lemon juice. Let them hang out and get juicy.
9. Whip the cream (if using): Scoop only the thick, solidified coconut cream from your chilled can into a chilled bowl (FYI: chilling the bowl helps it whip better!). Leave any watery liquid behind. Using an electric mixer, whip until light and fluffy, about 2-3 minutes. Stir in the vanilla extract and optional maple syrup.
10. Assemble your masterpiece: Slice a cooled shortcake in half horizontally. Spoon a generous amount of juicy strawberries on the bottom half, then dollop with coconut cream. Place the top shortcake half back on, add more berries, and finish with a final dollop of cream. **Boom!** You just made dessert magic.

Common Mistakes to Avoid

We all make ’em, so let’s laugh about them now and avoid them later:

• Not chilling your coconut cream: This isn’t a suggestion, it’s a command! Otherwise, you’ll end up with coconut soup instead of whipped cream. And a very sad face.
• Overmixing the dough: Want dense, brick-like shortcakes? Keep mixing! For light, tender ones, mix until just combined, then back away slowly.
• Forgetting to preheat the oven: Rookie mistake! Your shortcakes won’t rise properly if they go into a cold oven. Seriously, don’t do it.
• Eating all the strawberries before assembly: I get it, they’re delicious. But try to save some for the actual dish. Self-control is key.
• Using almond meal instead of almond flour: Your shortcakes will have a grittier texture. It’ll still taste good, but for that bakery-worthy feel, go with blanched almond flour.

Alternatives & Substitutions

Feeling a bit experimental? Or just missing an ingredient? Here are some quick swaps:

• Sweetener: Honey works perfectly instead of maple syrup. For a sugar-free option, a good quality erythritol/stevia blend can be used, but adjust to your taste.
• Fat: If you don’t have coconut oil or prefer the taste, ghee (clarified butter) is a great Paleo-friendly alternative for the shortcakes.
• Fruit: Not feeling strawberries? Try fresh raspberries, blueberries, or even a mixed berry medley. In peach season, sliced peaches are ridiculously good here. Get creative!
• Tapioca Flour: If you can’t find tapioca, arrowroot powder is an excellent 1:1 substitute. **Just don’t skip the starch altogether,** it’s vital for the texture.

FAQ (Frequently Asked Questions)

• Q: Can I make these shortcakes ahead of time? A: Absolutely! The baked shortcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer. Prep the berries and whip the cream just before serving for the freshest taste. Soggy shortcake is a no-go!
• Q: My coconut cream isn’t whipping! What gives? A: Did you chill it overnight? Was it a *full-fat* can? And did you scoop ONLY the thick cream, leaving the watery stuff behind? These are crucial, my friend. Also, make sure your bowl and whisk are chilled too!
• Q: Are these *really* healthy? A: “Healthy” is subjective, but for a dessert, these are pretty darn good! They’re made with whole, unprocessed ingredients, no refined sugar, and are grain-free. So your body will thank you (mostly).
• Q: Can I add chocolate chips to the shortcakes? A: Um, yes. Yes, you can. You’re living your best life, aren’t you? Just use sugar-free or dark chocolate chips if you’re sticking strict Paleo. Go wild!
• Q: My shortcakes are flat. Help! A: A common culprit is old baking powder. Check the expiration date! Also, ensure you didn’t overmix the dough (which develops gluten and makes them tough) and that your oven was properly preheated.
• Q: How long do leftovers last? A: Assembled shortcakes are best eaten immediately. The individual components (biscuits, berries, cream) can last 2-3 days in the fridge, stored separately.

Final Thoughts

So there you have it! A Paleo Strawberry Shortcake that tastes like a dream and won’t make you feel guilty. It’s the perfect treat for a warm day, a cozy night, or just because it’s Tuesday and you totally deserve something delicious. It’s easy enough for a weeknight but impressive enough for company.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go forth and bake. And then maybe send me a slice?