Paleo Strawberry Shortcake

My family and I have been very fortunate this summer berry season as my organic strawberry plants have born a boatload of sweet, fresh fruit. I filled 2 2’x4′ raised garden beds with strawberry plants two years ago and they barely gave up a pint each season those years. This spring they took off finally, filling out nicely and growing tall, full of white flowers that turned into berries as the summer heat came on. We’ve reaped an estimated six pounds of the juicy red berries this year, spread out over several weeks, and there are more to come! I’m in berry heaven!

I considered making strawberry jam but to be honest we’ve been eating them too fast to have much left each week for jam. But Strawberry Shortcake? That we can do! And even better…a Paleo version that is high in protein for a satisfying and healthy treat.

It’s all about the toppings

If you don’t have your own strawberry explosion in your own garden, no worries!

Look for fresh organic strawberries at your local farmer’s market or grocery store, as they can be found for a decent price right now due to them being in season. This recipe would also work well with most other fruits, or even a mix. Try blueberry, raspberries and banana! Or pineapple, mango, banana. Go crazy! But for a simply classic dessert, try it just as it is… topped with luscious sweet strawberries and whipped coconut cream. The cake is not overly sweet on it’s own, but it’s a perfect pairing with the sweet berries and coconut cream. This shortcake is for those that like a soft, spongy cake under their berries. It’s not biscuit-like, as I’ve never been a fan of that more drier version of shortcake. Neither have my kids, but they enjoyed this one. Hope you like it as well! Let me know in the comments what you think!

The Recipe

*See notes in ingredient list for nut-free adaptation.

Paleo Strawberry Shortcake


Berry Topping Ingredients:

  • 1 pound fresh organic strawberries, washed and dried
  • 2 Tablespoons maple sugar, optional

Whipped Coconut Cream Topping Ingredients:

  • 1 can full fat coconut milk (preferably 100% coconut milk, such as Natural Value)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon maple sugar or 3/4 teaspoon liquid stevia drops (such as Sweet Leaf)

Shortcake Ingredients:

  • 1/2 cup unsweetened almond milk, at room temperature (use hemp or coconut milk instead for nut-free version*)
  • 1/3 cup melted coconut oil
  • 1/4 cup maple sugar (or 1 tsp liquid stevia)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/2 cup finely ground almond flour (*use 2/3 cup coconut flour instead for nut-free version)
  • 1/3 cup arrowroot flour
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt



NOTE: At least one hour before serving, prepare coconut cream and strawberries.

Strawberry Preparation:

Trim green tops from strawberries. Slice or quarter strawberries and place in a medium bowl. Toss with 2 tablespoons maple sugar, if desired and depending on natural sweetness of strawberries. Cover and chill for at least one hour.

Whipped Coconut Cream Preparation:

In a blender, puree full-fat coconut milk, 1 teaspoon vanilla and 1 tablespoon maple sugar (or 3/4 teaspoon liquid stevia drops) until smooth. Pour into a bowl or glass jar, cover and chill for at least one hour.

Shortcake Preparation:

Preheat oven to 350 degrees. Grease bottom only of a 8″ or 9″ square pan.

In a medium-sized bowl, whisk dairy-free milk, coconut oil, maple sugar (or stevia) and vanilla extract. Whisk in eggs until well blended. Add almond flour (or coconut flour), arrowroot flour, baking powder and salt. Stir until smooth.

Pour batter into prepared pan and bake at 350 for 20-25 minutes, or until golden brown and a toothpick inserted in center comes out clean.

Place pan on wire rack to cool completely.

Once cool and ready to serve, slice into squares. Place one slice onto a plate and top with a generous scoop of prepared strawberries and a dollop of whipped coconut cream.

I hope you enjoy this simple and sumptuous dessert. The almonds and eggs make it a filling treat and, in my opinion, an excellent breakfast option. 🙂 The cake itself is also good toasted and topped with a 100% fruit jam which is a great alternative for when berries are not in season.



Originally posted by Sarah on 06/18/17 at

Recipe revised on 1/13/18

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