Paleo Strawberry Shortcake

Paleo Strawberry Shortcake from Primally Inspired

Paleo Strawberry Shortcake

I’ve been waiting months for strawberry season to hit my neck of the woods in Pennsylvania. And it’s here! *happy dance* (That definitely deserves a happy dance after the crazy long and harsh winter we had – did you guys have a bad winter, too?)

Paleo Strawberry Shortcake - Primally Inspired

Anyway, Strawberry Shortcake was always a favorite of mine growing up. One thing I knew for sure.  As soon as I got a basketful of fresh, juicy strawberries, the first thing I was going to make was a Paleo Strawberry Shortcake.


It took a few tries to get the recipe absolutely perfect for you guys, but the final version we absolutely love.

Paleo Strawberry Shortcake by Primally Inspired

Bitefuls of buttery cake biscuit, fresh juicy strawberries and lightly sweetened vanilla whipped coconut cream – pure bliss! I hope you get a chance to try this during your strawberry season!


Paleo Strawberry Shortcake from Primally Inspired

Paleo Strawberry Shortcake Recipe:

Paleo Strawberry Shortcake
Serves: Makes 4 Strawberry Shortcakes
Paleo Strawberry Shortcake from Primally Inspired
  • 4 eggs
  • 1 lemon, juiced
  • ¼ cup butter, melted (for dairy allergies use coconut oil)
  • 2 heaping tablespoons pure honey or other sweetener of choice (I use THIS)
  • 2 teaspoons pure vanilla extract
  • ½ cup coconut flour (I use THIS)
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups strawberries, diced
For the whipped coconut cream:
  1. In a mixing bowl, mix together, eggs, lemon, butter, honey and vanilla.
  2. Add in the coconut flour, cinnamon, baking soda and salt.
  3. Put the shortcake mixture in the fridge for 15 minutes (if you skip this step, the shortcakes will be thin and flat like a pancake. Still yummy, but definitely not as pretty!).
  4. Preheat the oven to 350 degrees F.
  5. Drop 8 heaping spoonfuls of dough onto a parchment lined (or greased) cookie sheet in 8 equal size portions.
  6. Bake for 15 minutes or until lightly golden.
For the whipped cream:
  1. Scoop just the thick, hardened cream out of the refrigerated can of coconut milk (save the coconut liquid for smoothies!) and whip with a hand or stand mixer until nice and fluffy. Store the whipped coconut cream in the fridge until you are ready to use it.
To serve (makes 4 strawberry shortcakes):
  1. Top 4 of the shortcakes with a dollop of whipped coconut cream.
  2. Add ½ cup of strawberries on top of each whipped cream topped shortcake.
  3. Add another shortcake on top of each one.
  4. Add another dollop of whipped coconut cream and enjoy!
If you can tolerate dairy, fresh whipped cream using heavy whipping cream (instead of coconut cream) is super delicious, too :)


Click HERE to pin this Paleo Strawberry Shortcake Recipe:

Paleo Strawberry Shortcake from Primally Inspired


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7 Responses to Paleo Strawberry Shortcake

  1. I LOVE strawberry shortcakes! Reminds me of my childhood. This sounds amazing and I’m pinning for lots of summer barbecues!

  2. This was another berry success! I did mix a little honey in with the cut up strawberries, before serving, and it was fantastic ;) Can’t wait to make it again!

  3. Spencer says:

    This recipe looks great!

    Do you use salted or unsalted butter? Also, when you tried the coconut oil as a butter substitute, was the result very different?

    Thanks for sharing this with us. :)

    • I usually use unsalted only because I like to control how much salt I use. But either one works fine! And when I used the coconut oil, there as no difference in texture, but there is a very slight but pleasant coconut flavor. I personally prefer the butter :)

  4. Trish says:

    WOW! Love the texture and the flavor of these! They taste yummy on their own, and very happy the shortcakes are not overly sweet – but I know that’s one of your fortes, delicious flavors that taste like what they are – real food!

    And I’m partial to peaches, so I had Peach Shortcake!

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