Strawberry Shortcake
Prep time
Cook time
Total time
Serves: 6
  • 2 Cups Fresh Strawberries
  • For the Shortcake:
  • 2 cups blanched almond flour, loosely packed
  • ½ cup tapioca starch
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter
  • 2 large eggs
  • ¾ tsp vinegar or lemon juice
  • 2 Tbsp Honey
  • For the Whipped Cream:
  • 1 Can Coconut Milk
  • 1 tsp Vanilla
  • 2 Tbsp Maple Syrup
  1. For the Biscuits:
  2. Preheat oven to 350 degrees.
  3. In a bowl combine the Almond Flour, Starch, Salt and Baking Soda.
  4. To the bowl, add the butter.
  5. Cut the fat into the flour until the fat is about the size of a pea.
  6. In a separate small bowl whisk together the eggs, vinegar or lemon juice and honey.
  7. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
  8. Spoon out biscuits onto a parchment paper-lined baking sheet to create 6-8 biscuits.
  9. Bake for 18 minutes.
  10. For the Whipped Cream:
  11. Refrigerate can of Coconut Milk until chilled overnight
  12. Open can and remove fat from top
  13. Place in bowl and add vanilla and maple syrup
  14. Beat with hand mixer until stiff peaks form.
  15. Top biscuit with strawberries and whipped cream and enjoy!
Recipe by Simple Roots at