Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

6 servings
An almond flour shortcake topped with fresh strawberries and whipped cream, you're going to love how easy this Paleo Strawberry Shortcake recipe is. You can have these paleo shortcakes in the oven by the time it's done preheating.

Ingredients

  • 2 1/4 cups Bob's Red Mill Super Fine Almond Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 tablespoons avocado oil

    or oil of choice

  • 1 tablespoon maple syrup
  • 1 teaspoon gluten-free vanilla extract

Directions

  1. 1

    Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

  2. 2

    In a medium mixing bowl, combine almond flour, salt, and baking soda.

  3. 3

    Add eggs, oil, maple syrup, and vanilla and stir until combined.

  4. 4

    Using a 1/4 cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.

  5. 5

    Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.

  6. 6

    Remove from the oven and allow to cool completely.

  7. 7

    When you're ready to serve your paleo strawberry shortcake, top each paleo shortcake with a heaping spoonful of strawberries and a dollop of whipped cream (or dairy-free whipped cream to keep it strict paleo).

  8. 8

    Store leftover biscuits in the refrigerator for up to two days.

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

27 min6 servings

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About this Recipe

Craving a delightful dessert that aligns with your paleo lifestyle? This Paleo Strawberry Shortcake delivers classic summer flavors in a remarkably quick and easy package, allowing you to enjoy a beloved treat without compromise.

The magic of this recipe lies in its simplicity and carefully chosen ingredients. Using Bob's Red Mill Super Fine Almond Flour creates a tender shortcake base, perfectly suited for a paleo diet. What truly sets this recipe apart is its incredible speed—you can have the shortcakes ready for the oven by the time it finishes preheating, making it perfect for last-minute cravings and busy weeknights.

Prepare for a light and tender shortcake that provides a delightful counterpoint to sweet, fresh strawberries and a cloud of whipped cream. Each bite offers a harmonious balance of natural sweetness from maple syrup and the subtle nuttiness of almond flour. This naturally gluten-free and paleo-friendly treat feels indulgent yet adheres to your dietary preferences, making it a perfect guilt-free pleasure for any occasion.

Feel free to experiment with your choice of oil; the recipe suggests avocado oil but allows for your oil of choice. For an extra touch, consider a different berry like blueberries or raspberries, or even a mix of your favorites to complement the shortcake. You could also swap the maple syrup for another liquid paleo-friendly sweetener if desired.

This easy Paleo Strawberry Shortcake is ideal for a light summer dessert, a refreshing treat after dinner, or a special occasion that calls for something both delicious and diet-conscious. Serve them simply with fresh berries and a dollop of whipped cream for a stunning presentation.

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