Deliciously Sweet Paleo Strawberry Shortcake Biscuits

5 from 1 vote

Deliciously Sweet Paleo Strawberry Shortcake Biscuits

These sweet and juicy paleo strawberry shortcake biscuits make the perfect summertime treat! Piled high with a fluffy homemade gluten-free biscuit, fresh ripe strawberries, and cool coconut whipped cream.

Prep Time20

Cook Time17

Total Time37

Course: Dessert

Cuisine: American

Keyword: Paleo Strawberry Shortcake, Strawberry Dessert, Strawberry Shortcake Biscuits, Summer Dessert

Servings: Shorcakes

Calories: 524kcal

Author: Ansley Beutler

Ingredients

For the Biscuits

1 cup full-fat coconut milk *You will want to store a can of full-fat coconut milk in the fridge overnight first*
1 tablespoon apple cider vinegar
2 cups cassava flour
¼ cup tapioca flour plus more for rolling out dough
1 tablespoon baking powder
2 tablespoon coconut sugar
⅓ cup coconut oil melted and cooled (plus another 1 teaspoon to brush on top, optional)

For the Strawberries

2 cups fresh strawberries
1 tablespoon lemon juice optional

For the Coconut Whipped Cream

1 13.5- oz can full-fat coconut milk refrigerated overnight
2 tablespoon maple syrup can sub honey
1 teaspoon vanilla

Instructions

For the Biscuits

Preheat oven to 425 F. In a small bowl, whisk together the coconut milk and apple cider vinegar and set aside.
1 cup full-fat coconut milk, 1 tablespoon apple cider vinegar
In a large mixing bowl, mix the cassava flour, tapioca flour, baking powder, and coconut sugar. Add the melted coconut oil and stir until small clumps form. Pour in the coconut milk mixture and continue to stir until the flour is fully incorporated. The dough will be sticky. It will become less so once you stop stirring.
2 cups cassava flour, ¼ cup tapioca flour, 1 tablespoon baking powder, 2 tablespoon coconut sugar, ⅓ cup coconut oil
Sprinkle extra tapioca flour over top of a clean surface. Transfer dough onto surface and sprinkle more tapioca flour on top. Roll out the dough to a thickness no less than 1 ½ inches (this is how we give the biscuit some height). With a biscuit cutter or the top of a glass, cut biscuit circles out of the dough. You should be able to get 6 biscuits with the dough.
Transfer the cut biscuits to a baking sheet lined with parchment paper. Brush the tops of the biscuits with melted coconut oil (you can also use water or an egg if not vegan). Bake for 17 - 22 minutes until golden brown. Let cool before slicing.

For the Strawberries

Wash and slice your strawberries into thin slices. Place in a bowl and mix with lemon juice (optional, this will extract some of the juice from the fruit to create a little strawberry "syrup"). Set aside until read to assemble the shortcakes.
2 cups fresh strawberries, 1 tablespoon lemon juice

For the Coconut Whipped Cream

Place your mixing bowl in the freezer for about 5 minutes before whipping the cream. This isn't absolutely necessary but will help to stabilize the cream when beating.
Spoon the solid part of the chilled coconut milk into the cold bowl. Keep the liquid part for smoothies or other recipe if desired. Whip with a hand mixer until fluffy (this can take 2 - 3 minutes). Once fluffy, add in the vanilla and maple syrup and continue to beat until you achieve a pillow-like consistency. Store in an air-tight container until ready to assemble the shortcakes.
1 13.5- oz can full-fat coconut milk, 2 tablespoon maple syrup, 1 teaspoon vanilla

To Assemble

When ready to serve, slice open a the biscuits in half. Layer a large dollop of coconut whipped cream on top followed by a layer of sliced strawberries. Place the other half of the biscuit on top and finish it off with another dollop of coconut whipped cream and strawberry slices.
These shortcakes are best served freshly assembled. If looking to make ahead of time, see notes above about the options you can take.

Nutrition