Paleo Strawberry Shortcake

  • Author: Ashley Thomas
  • Yield: 6-7 shortcakes 1x


  • 1 pound strawberries, stemmed and quartered
  • 2 tablespoons coconut sugar

Shortcakes (Biscuits)

  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ cup melted ghee or grassfed butter, plus extra for drizzling on top
  • 4 large eggs
  • Whipped Coconut Cream, Whipped Cream or Creme Fraiche


  1. Add the strawberries to a bowl along with the coconut sugar and mix well.
  2. Place the bowl in the fridge, and allow the fruit to sit for 30 minutes. You want to macerate the strawberries, allowing them to release their natural juices.
  3. Meanwhile, follow the steps below to bake the shortcakes/biscuits.
  4. Once the biscuits are done, slice them in half, place strawberries on the bottom half, making sure to also add a spoonful of the natural juices.
  5. Next, add a dollop of whipped coconut cream, whipped cream or creme fraiche on top of the berries.
  6. Place the top of the biscuit on the shortcake and serve.

Shortcakes (Biscuits)

  1. Preheat oven to 350F.
  2. Add the coconut flour and baking soda to a bowl and mix well.
  3. Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
  4. Next, add the eggs and continue to mix until well combined.
  5. Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
  6. Bake at 350°F for 20 minutes or until a toothpick comes out clean.