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5 from 1 vote

Strawberry Shortcake (Paleo, GF)

Servings: 14
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes



  • Preheat the oven to 375 degrees.
  • Dice 1 cups worth of strawberries.
  • In a small bowl, put 2tsp of vanilla and 2 tsp of honey on top of the diced strawberries and mix well. Set aside.
  • In a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt together with a fork. Mix well.
  • In another medium bowl, mix the milk, coconut oil, eggs, and 1/2 cup of honey with an electric mixer.
  • Add the flour mixture to the milk and eggs mixture and mix with an electric mixer until everything is blended and thickens.
  • Add the small bowl with the strawberries to the mixture and stir with a fork until everything is evenly mixed.
  • Scoop 2 tbs of the dough onto a baking sheet covered in a cooking mat.
  • Mold the dough into a flat oval shape and repeat until the rest of the dough is done. There should be enough dough to make about 14 little shortcakes.
  • Cook for 20 minutes on a lower oven rack, the tops of the shortcakes will be browned.
  • Let cool on the sheet for 10 minutes.
  • The whipped cream recipe is in the post. :)