Strawberry Shortcake - Paleo, Easy, Divine
Prep time
Cook time
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Strawberry Shortcake, what a wonderful thing! Layers of Paleo pastry that are half-biscuit, half-cake, lavished with coconut cream and adorned with strawberry jewels! A super easy recipe, and the flavours sing.
Recipe type: Sweets and Treats
This fits: Paleo
Serves: 4
  • 1½ cups cassava flour
  • ½ cup dessicated coconut
  • ¼ teaspoon Bourbon Vanilla powder
  • 2 tablespoons muscovado sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 80 grams soft (not liquid) coconut oil
  • 2 eggs, lightly beaten
  • 1 teaspoon apple cider vinegar mixed with 3 tablespoons water
  • 1 - 2 cans Aroy D Coconut Milk, refrigerated overnight
  • 350 grams fresh strawberries, hulled and chopped
  1. Place the cassava flour, coconut, vanilla, baking powder and bicarb soda into a large bowl and mix well.
  2. Rub the coconut oil into the dry ingredrients.
  3. Make a well in the centre. Add the eggs and half of the liquid. Lightly knead, adding the rest of the liquid if necessary, until you have a soft dough.
  4. Divide the dough in half and press into two large cookies, about 20 cm in diameter. Start by pressing them out in the palm of your hands, then place them directly onto your baking sheet, and continue until you reach the desired size.
  5. Bake for 30 minutes, or until golden. Allow to cool on the tray.
  6. Open the can of coconut milk, and check the consistency. You want a thick cream consistency. If it's too hard, stir through the water at the bottom of the can. If it's already creamy, you may need to scoop the cream off two cans.
  7. Place one biscuit on a serving plate. Lather with half the coconut cream and top with half the strawberries. Repeat with the second biscuit.
  8. Serve and enjoy!
Recipe by Paleomantic at