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Gluten-Free Paleo Strawberry Shortcake

  • Author: Jennifer Shreckengost
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 1x


  • Biscuits:
  • 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
  • 23 cups fresh strawberries
  • 1/2 tbsp. organic cane sugar
  • Homemade whipped cream


  1. Preheat oven to 400 degrees F.
  2. Whisk together the eggs and melted butter.
  3. Add in remaining ingredients and whisk until well combined.
  4. Let the batter sit for a few minutes, then form into patties (3 in. diameter) onto lined baking sheet.
  5. Bake for 15 minutes, remove and let cool.
  6. While the biscuits are cooling, slice strawberries and add to a small mixing bowl. Add in sugar and stir.
  7. In a separate bowl, mix together the homemade whipping cream.
  8. Slice biscuits in half, add strawberries and cream and enjoy!