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Paleo Strawberry Shortcake

An almond flour shortcake topped with fresh strawberries and whipped cream, you're going to love how easy this Paleo Strawberry Shortcake recipe is!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Dessert
Keyword: Dairy Free, Gluten Free, paleo
Servings: 6
Calories: 224kcal


  • 2 1/4 cups super fine Almond Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs
  • 3 tbsp Avocado Oil or oil of choice
  • 1 tbsp Maple Syrup
  • 1 tsp pure Vanilla Extract


  • Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  • In a medium mixing bowl, combine almond flour, salt, and baking soda.
  • Add eggs, oil, maple syrup, and vanilla and stir until combined.
  • Using a ¼ cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
  • Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
  • Remove from the oven and allow to cool completely.
  • When you're ready to serve your paleo strawberry shortcake, top each paleo shortcake with a heaping spoonful of strawberries and a dollop of whipped cream (or dairy-free whipped cream to keep it strict paleo).
  • Store leftover biscuits in the refrigerator for up to two days.


  • When measuring almond flour, spoon almond flour into your measuring cup and level it. Don't scoop and level.
  • You can use honey in place of the maple syrup in this recipe.
Original Recipe: https://www.glutenfreepalate.com/paleo-strawberry-shortcake/#mv-creation-269-jtr