Paleo Strawberry Shortcake Biscuits: A Delicious and Healthy Twist on a Classic
When you’re craving a sweet, indulgent dessert but still want to keep things healthy, Paleo Strawberry Shortcake Biscuits are the perfect solution. This version of the classic dessert swaps out traditional flour for almond and coconut flour, making it a great gluten-free and grain-free option. The sweetened strawberries and coconut oil-based biscuits offer the perfect balance of rich, buttery flavor and natural sweetness.
This recipe uses simple, wholesome ingredients that are naturally free from grains, dairy, and refined sugars, making it an excellent treat for anyone following a paleo, gluten-free, or dairy-free diet. Whether you’re serving it for a special occasion or just as a sweet snack, these Paleo Strawberry Shortcake Biscuits are sure to please everyone at the table.
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Basic Recipe: Ingredients and Instructions
This paleo-friendly strawberry shortcake is simple to make and can be prepared in under an hour. With only a few key ingredients, you’ll be able to enjoy this sweet treat in no time!
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Paleo Strawberry Shortcake Biscuits | Grain-Free & Healthy Dessert
- Total Time: 30-35 minutes
- Yield: 8-10 shortcakes (depending on size) 1x
- Diet: Gluten Free
Description
These Paleo Strawberry Shortcake Biscuits are a deliciously healthy take on the classic dessert, made with almond flour and coconut flour to keep them grain-free and paleo-friendly. The biscuits are light and fluffy, with a subtly sweet flavor, and they pair perfectly with juicy, macerated strawberries and a dollop of whipped topping. This dessert is perfect for anyone looking to indulge in a lighter, healthier version of a beloved treat.
Ingredients
For the Biscuits:
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs, room temperature
- ¼ cup melted coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the Strawberries:
- 1–2 pounds strawberries, hulled and sliced
- 1 tablespoon maple syrup
For the Whipped Topping:
- Optional: Dairy-free whipped topping, or coconut whipped cream (store-bought or homemade)
Instructions
- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Biscuits:
- In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, salt, and baking soda. Whisk until well mixed.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough will be slightly sticky, but that’s normal.
- Form the Biscuits:
- Use a spoon or your hands to scoop out portions of dough and form them into round biscuit shapes, about 1 to 1.5 inches thick.
- Place the biscuits onto the prepared baking sheet, leaving some space between each one.
- Bake the Biscuits:
- Bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown around the edges and firm to the touch.
- Once baked, remove from the oven and allow them to cool slightly on a wire rack.
- Prepare the Strawberries:
- While the biscuits are baking, slice the strawberries and place them in a bowl.
- Drizzle the maple syrup over the strawberries and toss to coat. Let them sit for about 10-15 minutes to macerate, releasing their juices.
- Assemble the Shortcakes:
- Once the biscuits have cooled slightly, slice each biscuit in half horizontally.
- Spoon some of the macerated strawberries onto the bottom half of each biscuit.
- Add a dollop of whipped topping on top of the strawberries.
- Place the top half of the biscuit over the whipped topping, and serve immediately.
- Serve and Enjoy:
- Serve the shortcakes immediately, with extra strawberries and whipped topping on the side if desired. They are best enjoyed fresh.
Notes
- Almond Flour and Coconut Flour: Make sure you use finely ground almond flour for a soft, fluffy texture. Coconut flour is highly absorbent, so it helps bind the biscuits without needing additional grain-based flour.
- Sweeteners: Coconut sugar and honey give these biscuits a mild, natural sweetness. You can adjust the level of sweetness based on your preference or swap the honey for maple syrup if desired.
- Whipped Topping: For a dairy-free option, you can use coconut whipped cream, which pairs perfectly with the fruity shortcakes. You can find it in most grocery stores, or you can make your own by whipping the solid part of a can of chilled full-fat coconut milk.
- Storage: The biscuits are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for 1-2 days. For longer storage, freeze the biscuits and reheat them before serving.
- Prep Time: 15 minutes (excluding time for macerating strawberries)
- Cook Time: 15-18 minutes
- Category: Dessert, Paleo, Grain-Free
- Method: Baking
- Cuisine: Paleo, American
Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 75mg
Keywords: Paleo Strawberry Shortcake Biscuits
Instructions:
1. Preheat the oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Make the biscuit dough:
In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt, and baking soda. Whisk until the dry ingredients are fully incorporated.
3. Add wet ingredients:
In a separate bowl, beat the eggs. Then add the melted coconut oil, honey, and vanilla extract, whisking until the mixture is smooth.
4. Combine the dry and wet ingredients:
Pour the wet ingredients into the dry ingredients and stir until everything is well combined into a thick dough.
5. Shape the biscuits:
Scoop out the dough with a spoon and form small biscuit-sized mounds (about 2 tablespoons of dough per biscuit) on the prepared baking sheet. Gently flatten the tops of the biscuits with your fingers.
6. Bake the biscuits:
Bake the biscuits for 12-15 minutes, or until they are golden brown on top and firm to the touch. Let them cool on a wire rack for 10 minutes.
7. Prepare the strawberries:
While the biscuits are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the maple syrup. Stir to coat, and set aside to allow the strawberries to release their juices.
8. Assemble the shortcakes:
Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous portion of the sweetened strawberries onto the bottom half of the biscuit. Top with a dollop of whipped topping or coconut cream if desired, then place the other half of the biscuit on top.
9. Serve and enjoy:
Serve the Paleo Strawberry Shortcake Biscuits immediately, and enjoy this light and refreshing dessert!
Advanced Techniques
1. Make Your Own Whipped Cream
If you’re looking to keep everything 100% paleo, you can make your own whipped cream from coconut cream. Simply chill a can of full-fat coconut milk overnight. The next day, scoop out the solidified cream and whip it using a hand mixer until soft peaks form. Sweeten with a little honey or maple syrup to taste.
2. Customize the Sweetener
The recipe calls for coconut sugar, which adds a mild sweetness with a hint of caramel flavor. If you prefer a different sweetener, you can substitute with maple sugar, date sugar, or stevia. Just be mindful that the texture may slightly vary depending on the sweetener you use.
3. Add Extra Flavors
For an added twist, you can infuse your biscuits with a bit of citrus zest (like lemon or orange) or a sprinkle of cinnamon. These additional flavors pair wonderfully with the sweetness of the strawberries.
4. Make a Bigger Batch
If you’re serving a crowd, simply double the recipe to make more biscuits. You can freeze the extras for up to two months. To reheat, just pop them in the oven for a few minutes to get them warm and fresh again.
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Storage, Shelf Life, and Maintenance Tips
Storage:
- Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, store them in the fridge for up to a week.
- Strawberries: The sweetened strawberries can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container to preserve their freshness.
- Whipped Topping: If you make coconut whipped cream, it can be stored in the refrigerator for 3-5 days. Just rewhip it before serving, as it may firm up in the fridge.
Freezing:
If you’d like to store the biscuits for a longer period, freeze them after baking. Allow them to cool completely before wrapping each biscuit in plastic wrap and placing them in a freezer bag. They can be stored for up to 2 months. To reheat, simply place them in a 350°F (175°C) oven for 10 minutes.
Dietary Adaptations and Substitutions
1. Dairy-Free:
This recipe is already dairy-free, but if you’re using whipped cream or yogurt as a topping, make sure to choose a non-dairy version, like coconut milk whipped cream or almond milk yogurt.
2. Low-Carb/Keto:
If you’re following a keto or low-carb diet, you can substitute the honey with a low-carb sweetener like stevia or erythritol. Just adjust the amount to taste.
3. Nut-Free:
To make this recipe nut-free, substitute the almond flour with sunflower seed flour or a pre-made gluten-free flour blend that is nut-free. Keep in mind that the texture and flavor may slightly differ.
FAQs About The Recipe
1. Can I use frozen strawberries?
Yes! Frozen strawberries work well in this recipe. Just be sure to thaw and drain any excess liquid before using them in the shortcake.
2. Can I prepare these biscuits ahead of time?
Yes, you can prepare the biscuits ahead of time and store them in an airtight container for up to 3 days. You can also freeze them for longer storage and reheat when needed.
3. How do I know when the biscuits are done?
The biscuits should be golden brown on top and firm to the touch when done. If you’re unsure, you can insert a toothpick into the center of a biscuit; it should come out clean if they are fully cooked.
4. Can I use a different flour?
You can try substituting the almond and coconut flour with another gluten-free flour, but keep in mind that the texture may change. You may need to adjust the amount of liquid depending on the type of flour you use.
Conclusion & Final Thoughts
These Paleo Strawberry Shortcake Biscuits are the perfect healthy twist on a classic dessert. They’re light, delicious, and full of natural sweetness from the strawberries and honey. Whether you’re following a paleo, gluten-free, or dairy-free lifestyle, these biscuits offer a satisfying and guilt-free treat. With their tender, coconut-oil-based biscuits and fresh strawberry topping, they’re sure to become a favorite in your dessert rotation.
Enjoy these delicious shortcakes at any occasion, and feel free to get creative with the toppings!