Gluten-Free Strawberry Shortcake (Paleo) - Danielle Walker Print

Gluten-Free Strawberry Shortcake

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  • 1 batch Biscuits
  • 1 1⁄2 pounds strawberries, stemmed and sliced
  • 2 tablespoons coconut crystals or honey
  • 2 teaspoons finely grated lemon zest
  • Whipped Coconut Cream

Whipped Cream

• 2 (13.5 oz) cans full-fat coconut milk, refrigerated for at least 24 hours
• 2 teaspoons honey (optional)


• 3 1⁄2 cups blanched almond flour, sifted
• 1⁄3 cup coconut flour, sifted, plus more for rolling out the dough
• 2 large eggs
• 1⁄4 cup honey
• 1⁄4 cup Almond Milk
• 2 teaspoons apple cider vinegar
• 1 teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 1⁄3 cup palm shortening or 5 tablespoons ghee


1. Make the biscuits, following the recipe below. Allow to cool completely on a wire rack.
2. While the biscuits are baking, gently toss the strawberries, coconut crystals, and lemon zest together in a bowl. Refrigerate for 30 minutes to allow the juices to develop.
3. Slice the biscuits in half and serve them with the strawberries and juices. Top with the Whipped Coconut Cream.


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Place the flours, eggs, honey, Almond Milk, vinegar, baking soda, and salt in the bowl of a stand mixer and mix on medium until a loose dough forms.
3. Switch to a dough hook or use a pastry cutter to blend in the palm shortening, leaving pea-sized bits of the shortening visible in the dough.
4. Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out onto the floured surface. Gather it into a ball and form it into a 1-inch-thick circle, using your palms to flatten the top.
5. Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand-shape 8 biscuits from the dough.
6. Place the biscuits on the prepared baking sheet.
7. Bake for 18 to 20 minutes, turning the sheet once midway through. Allow to cool slightly on a wire rack before serving.

Whipped Cream:

1. Place a glass or metal bowl and beaters in the freezer to chill for 30 minutes.
2. Carefully remove the coconut milk from the fridge so as not to disturb the separation of the cream from the water that has taken place. Scoop off the cream that has risen to the top and place in the chilled bowl. Save the thinner coconut water for shakes or other uses.
3. Beat the cream on high until peaks form. If desired, drizzle in honey with the beaters running and mix until incorporated.