Healthy Strawberry Shortcake Grain Free Biscuits with Coconut Cream
If you have been searching for a strawberry shortcake that actually fits a health-conscious lifestyle without sacrificing that classic summery joy, this is the recipe you need. Built on tender almond flour biscuits, piled high with macerated fresh strawberries and a lightly whipped coconut cream, this grain free version delivers every bit of the nostalgia you remember with a genuinely better nutritional profile. It suits anyone following a paleo, gluten free or dairy free lifestyle, and it comes together in under 40 minutes from start to finish. No complicated techniques, no hard-to-find ingredients, and no refined sugar anywhere in sight.
The biscuit base is where this recipe really earns its place. Blanched almond flour forms the foundation, bringing healthy monounsaturated fats, a good dose of vitamin E and a naturally tender crumb that mimics the soft, slightly crumbly texture of a classic shortcake biscuit. Tapioca flour joins the mix to lighten things up and add just enough chew so the biscuits hold together beautifully under the weight of the fruit and cream. Coconut oil replaces butter, keeping everything dairy free while contributing a gentle richness. A touch of raw honey sweetens the dough just enough without any blood sugar spike associated with refined white sugar. One egg binds the whole thing, and a small measure of baking powder lifts the biscuits so they bake up soft and golden rather than dense. For the strawberries, all you need is fresh ripe fruit, a squeeze of lemon juice and a drizzle of maple syrup to draw out their natural juices into a glossy, fragrant sauce. The coconut cream topping is simply chilled full fat coconut cream whipped with a little vanilla extract and a tiny amount of maple syrup, nothing else needed.
Biting into one of these shortcakes is a genuinely lovely experience. The biscuit has a golden base with a slightly crisp edge giving way to a soft, almost buttery interior that soaks up the strawberry juices in the most satisfying way. The macerated berries are bright, tangy and naturally sweet, and the coconut cream adds a cool, delicate richness that balances everything perfectly. These are best served freshly assembled so the biscuit stays slightly crisp on the outside. For a dinner party presentation, slice each biscuit horizontally, spoon a generous heap of strawberries onto the bottom half, add a cloud of coconut cream, then rest the top half on at a slight angle so the layers are fully visible. A few fresh mint leaves or a light dusting of freeze dried strawberry powder makes a beautiful finishing touch.
From a nutritional standpoint, this recipe is a real step up from a traditional shortcake. A conventional strawberry shortcake can easily contain 450 to 550 calories per serving with 40 to 50 grams of refined carbohydrates and minimal fibre. This grain free version clocks in at around 280 calories per serving, with 5 grams of fibre per serving thanks to the almond flour, and uses only unrefined sweeteners throughout. Almond flour is also notably high in magnesium, which supports muscle and nerve function, making this a smart choice for active people. The recipe is completely grain free, gluten free, dairy free and refined sugar free. It is also naturally paleo friendly. For anyone managing blood sugar, the combination of healthy fats and fibre from the almond flour slows glucose absorption compared to a white flour biscuit, making this a much gentler option. Families, athletes, summer gatherers and anyone who simply wants a beautiful dessert without the ingredient guilt will all find something to love here.
Ingredients
- 2 cups blanched almond flour (packed, not almond meal)
- 3 tbsp tapioca flour (also called tapioca starch)
- 1.5 tsp baking powder (check it is gluten free certified)
- 0.3 tsp fine sea salt
- 2 tbsp raw honey (or pure maple syrup for vegan option)
- 3 tbsp coconut oil (melted and slightly cooled)
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 2 tbsp unsweetened almond milk (or any non-dairy milk)
- 500 g fresh strawberries (hulled and sliced)
- 1 tbsp pure maple syrup (to macerate the berries)
- 1 tbsp fresh lemon juice (brightens the berry flavour)
- 1 can full fat coconut cream (400ml can, chilled overnight in fridge)
- 1 tsp pure vanilla extract (for the whipped cream)
- 1 tsp pure maple syrup (for the whipped cream, optional)
Instructions
- 1
Place the can of full fat coconut cream in the fridge the night before or for at least 6 hours. This allows the thick cream to separate from the liquid so it whips properly.
Do not shake the can at any point after chilling or the cream and liquid will re-combine.
- 2
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- 3
In a large mixing bowl, combine the blanched almond flour, tapioca flour, baking powder and sea salt. Whisk them together until evenly blended and there are no clumps.
Sifting the almond flour first gives a slightly lighter biscuit texture.
- 4
In a separate small bowl, whisk together the melted coconut oil, raw honey, egg, vanilla extract and almond milk until smooth and well combined.
Make sure your coconut oil is not too hot when added or it may begin to cook the egg.
- 5
Pour the wet ingredients into the dry ingredients and stir together with a spatula until a soft, slightly sticky dough forms. Do not over mix.
- 6
Use a large cookie scoop or a third of a cup measure to portion the dough into 6 rounds on the prepared baking sheet. Gently flatten each one slightly with the palm of your hand to about 2 centimetres thick.
Wet your hands lightly with water to prevent the dough sticking while shaping.
- 7
Bake the biscuits for 14 to 16 minutes until the tops are lightly golden and the edges are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
They will firm up further as they cool, so do not panic if they feel soft straight from the oven.
- 8
While the biscuits are baking, prepare the macerated strawberries. Combine the sliced strawberries, maple syrup and lemon juice in a medium bowl. Stir gently to coat, then leave to sit at room temperature for at least 20 minutes so the juices develop.
The longer the strawberries sit, the more syrupy and flavourful they become.
- 9
Open the chilled coconut cream can carefully without shaking. Scoop the thick solid cream from the top into a large chilled mixing bowl, leaving the liquid behind. Add the vanilla extract and maple syrup if using.
Chilling your mixing bowl for 10 minutes in the freezer before whipping helps the cream hold its shape.
- 10
Using a hand mixer or a stand mixer with the whisk attachment, beat the coconut cream on medium high speed for 2 to 3 minutes until soft, fluffy peaks form. Refrigerate until ready to assemble.
- 11
To assemble, slice each cooled biscuit in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries over the cut surface, add a dollop of whipped coconut cream, then place the biscuit top on at a slight angle. Add a little more cream and a few extra strawberry slices on top to finish.
Serve immediately for the best texture contrast between the biscuit and the juicy berries.
Nutrition per serving
282kcal
Calories
7g
Protein
22g
Carbs
20g
Fat
5g
Fibre
11g
Sugar
148mg
Sodium
Pro Tips
- ✓
Use very ripe strawberries for the sweetest, most flavourful result and you may need even less maple syrup to macerate them.
- ✓
Blanched almond flour is essential here. Almond meal made from unpeeled almonds is coarser and will produce a denser, grainier biscuit.
- ✓
If your coconut cream whip is too soft, return it to the fridge for 15 minutes before serving.
- ✓
Do not skip the tapioca flour as it provides the binding and lift that keeps these grain free biscuits from crumbling.
- ✓
For a slightly crispier biscuit exterior, bake for an extra 2 minutes and watch closely from the 15 minute mark.
Frequently Asked Questions
Variations
- •
Mixed Berry Shortcake
Replace the strawberries with a mix of raspberries, blueberries and sliced strawberries for a vibrant, antioxidant rich topping. Macerate the same way with lemon juice and maple syrup.
- •
Lemon Zest Biscuits
Add the zest of one lemon to the biscuit dough for a bright, citrusy flavour that pairs especially well with the fresh berries and coconut cream.
- •
Chocolate Chip Shortcake
Fold 2 tablespoons of dairy free dark chocolate chips into the biscuit dough before baking for a fun twist that kids especially love.
- •
Vegan Shortcake
Replace the egg with a flax egg and swap the raw honey for maple syrup throughout the entire recipe to make the whole dish fully plant based.
Substitutions
- •Blanched almond flour → Sunflower seed flour (For a nut free version, sunflower seed flour works in a one to one swap but may give a slightly greenish tint to the biscuits due to the chlorogenic acid reacting with baking powder. Fully edible and safe, just cosmetic.)
- •Coconut oil → Ghee or grass fed butter (If dairy is not a concern, ghee or softened butter can replace coconut oil in equal measure and gives a richer, more buttery flavour to the biscuits.)
- •Raw honey → Pure maple syrup (A direct one to one swap. Maple syrup makes the recipe fully vegan and has a slightly lower glycaemic index than honey.)
- •Full fat coconut cream → Chilled aquafaba (Whipped aquafaba from a tin of chickpeas can create a light meringue-like topping, though it will be less rich and creamy than coconut cream.)
- •Tapioca flour → Arrowroot powder (Arrowroot works as a direct substitute in equal amounts and is also grain free and paleo friendly.)
🧊 Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Keep the macerated strawberries and whipped coconut cream in separate covered containers in the fridge for up to 3 days. Assemble only when ready to serve. Assembled shortcakes do not store well as the biscuits absorb the berry juices and become soft.
📅 Make Ahead
Bake the biscuits one day ahead and store in an airtight container at room temperature. The macerated strawberries can be prepared up to 4 hours in advance and kept in the fridge. The coconut whipped cream can be whipped the morning of serving and kept chilled. Assemble fresh at the table for the best experience.
