Go Back
+ servings
Print Recipe
5 from 1 vote

Paleo Strawberry Shortcake Biscuits

Servings: 8 biscuits




  • 1-2 pounds organic strawberries
  • 1 tablespoon maple syrup
  • whipped topping*



  • Slice strawberries and place them in a bowl. Add the maple syrup and stir well. Place in the fridge for at least an hour to help release the juices. 


  • Preheat the oven to 350° and line a sheet tray with parchment paper. Set aside. 
  • In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt and baking soda. Mix well. 
  • Add in the eggs, coconut oil, honey and vanilla. Mix until everything is combined and a dough is formed. Divide into 8 equal portions and roll each portion into a ball. Place on the sheet tray and press down gently, shaping into a biscuit shape. About 1/2 inch thick and round. 
  • Bake 13-15 minutes, until the bottoms are browned. Slice in half and top with strawberries and whipped topping. 
  • Store any leftovers in the fridge after 1 day. 


*HERE is a homemade recipe for whipped topping