These coconut flour biscuits were the perfect gluten-free, Paleo friendly match for this strawberry shortcake. The coconut flour biscuits are similar to cake in texture so it’s like you’re eating a delicious strawberry cake! And no need for a ton of added sugar. Instead add on some homemade whipped cream and you’ll be in strawberry shortcake heaven.
We have a patch of strawberries growing in our back yard but it’s still young and only produced a few strawberries during the spring. I can’t wait to see what it produces next year because the strawberries off our vine were SO. SWEET! So much better than store bought. If you have a chance, plant your own strawberry plants next year, you will love them! Meanwhile, pick up some organic strawberries at your local market and dive into this cake-like heaven!
Gluten-Free Paleo Strawberry Shortcake
- 1/3 cup coconut flour
- 4 tbsp. grass-fed butter melted
- 4 eggs
- 1/2 tsp. aluminum-free baking powder
- 1/2 tsp. apple cider vinegar I use raw ACV
- 1 tsp. raw honey
- pinch of Himalayan sea salt
- 2-3 cups fresh strawberries
- 1/2 tbsp. organic cane sugar
- Homemade whipped cream
Preheat oven to 400 degrees F.
Whisk together the eggs and melted butter.
Add in remaining ingredients and whisk until well combined.
Let the batter sit for a few minutes, then form into patties (3 in. diameter) onto lined baking sheet.
Bake for 15 minutes, remove and let cool.
While the biscuits are cooling, slice strawberries and add to a small mixing bowl. Add in sugar and stir.
In a separate bowl, mix together the homemade whipping cream.
Slice biscuits in half, add strawberries and cream and enjoy!