Strawberry Shortcake Biscuits with Coconut Whipped Cream
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!
  • 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
  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!
Recipe by our grain-free life at