Strawberry Shortcake Biscuits with Coconut Whipped Cream

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On Saturday night I ran frantically through the conventional grocery store down the street from my house. I was one in a hundred people searching for the perfect Mother’s Day meal ingredients. I knew what I wanted to make (my perfect Paleo Strawberry Shortcake Biscuits), but it was a madhouse to get the ingredients I needed. I always seem to visit the store the night before a holiday, regardless of Thursday being my usual shopping day, and I wouldn’t have been there if I hadn’t forgotten something.

Strawberries. I needed more strawberries.

So there I was, in the grocery store, at 9 p.m. with a screaming kid trying to climb out of the basket and find the “Beebee A” movie (he’s in love with that little droid form Star Wars). He tries to climb out of the shopping basket often, despite the fact that he has fallen while trying to climb out in that very same grocery store (I’m happy to report he had no serious injuries from the accident and I think I distracted him with a balloon to stop crying).

Screaming kid, and I’m searching high and low for organic strawberries through the crowd.

I spot an employee.

Unloading strawberries.

Strawberry Shortcake BiscuitsYes.

“Sir,” I began, but I glanced down at the labels before finishing my sentence.

Definitely not organic. Bummer. 

So I changed my question mid-sentence.

“Do you ever stock organic strawberries here?” Saved it. Besides, it was a good question.

“Yeah, we do actually. We’re just out right now. There usually on this top shelf here.” He pointed to an empty shelf. “But we’re out right now.”

“Oh, thanks,” I responded. “I’ve been really impressed with your organic selection overall. I’m pleased you have strawberries too!”

“Yeah,” he said. “I can only eat organic produce now because the pesticides make me sick.”

I know that I shouldn’t be shocked every time I meet another human being who eats the way I do for similar reasons. But it did come as a shock to me to meet a perfectly random stranger whose life is better because he has a choice to eat better.

Strawberry Shortcake Biscuits

There are so many things wrong with the way our food is produced, and so many are getting sick because of it. I guess I’m shocked every time because I sometimes feel like a crazy lady from a viral YouTube video that is trying to instill fear into the hearts and souls and brains of everyone else. Buy organic. Don’t eat grain. Dairy is bad for you.

Maybe I am that crazy internet lady. But there are store clerks out there who feel the same way. So I have to be content.

I walked out of the store that night thankful that I live in a world where, despite the unwholesome production of our food, I get the option to choose what I put in my body, and that I can nourish it with amazing, beautiful food.

Paleo Strawberry Shortcake Biscuits

Paleo Strawberry Shortcake Biscuits
with Whipped Coconut Cream

Shortcake Ingredients

Whipped Coconut Cream Ingredients

  • 1 can full fat coconut milk or coconut cream chilled (24 hours in fridge)
  • 1 tsp vanilla
  • 2 tablespoons raw honey

Takes , serves four people

Paleo Strawberry Shortcake Biscuits Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. While the coconut oil is melting, whip the egg and then add the agave and lemon juice in a small bowl.
  3. Then, in a medium-size mixing bowl, mix all of the dry ingredients together and slowly add the wet ingredients (minus the coconut oil) and mix well. Finally, add the coconut oil and continue to mix. Your batter should be doughy and able to form.
  4. Shape dough into a large ball, then place between two pieces of parchment paper. Using a rolling pin, roll the dough out until 1/2 inch thick and cut out circles with a cookie cutter or a glass. Place on a baking sheet or stone covered in parchment.
  5. Place in preheated oven for approximately 6 minutes, or until golden brown.

Coconut Whipped Cream Directions

  1. Open cans of chilled coconut milk and dig out the soiled fat into a large mixing bowl.
  2. Add vanilla and honey.
  3. Whip with a hand mixer until peaks form (or about 2-3 minutes).

Enjoy!

 

Strawberry Shortcake Biscuits with Coconut Whipped Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Delicious strawberry shortcake that will leave you thinking you are eating the real thing!
Ingredients
  • 1¼ cup almond flour
  • ¼ cup arrowroot flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup coconut oil (melted)
  • 1 large organic egg
  • 2 tablespoons agave
  • 1 teaspoon lemon juice
  • Whipped Coconut Cream Ingredients
  • 1 can full fat coconut milk or coconut cream chilled (24 hours in fridge)
  • 1 tsp vanilla
  • 2 tablespoons raw honey
  • Takes 1 hour, serves four people
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. While the coconut oil is melting, whip the egg and then add the agave and lemon juice in a small bowl.
  3. Then, in a medium-size mixing bowl, mix all of the dry ingredients together and slowly add the wet ingredients (minus the coconut oil) and mix well. Finally, add the coconut oil and continue to mix. Your batter should be doughy and able to form.
  4. Shape dough into a large ball, then place between two pieces of parchment paper. Using a rolling pin, roll the dough out until ½ inch thick and cut out circles with a cookie cutter or a glass. Place on a baking sheet or stone covered in parchment.
  5. Place in preheated oven for approximately 6 minutes, or until golden brown.
  6. Coconut Whipped Cream Directions
  7. Open cans of chilled coconut milk and dig out the soiled fat into a large mixing bowl.
  8. Add vanilla and honey.
  9. Whip with a hand mixer until peaks form (or about 2-3 minutes).
  10. Enjoy!

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