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Strawberry Shortcake Recipe (with Video)

Pescatarian, Gluten-free, Dairy-free

Discover our Strawberry Shortcake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 12min


For the biscuits
- 0.5 cup Palm shortening
- 2 cup Blanched Superfine Almond Flour, blanched, superfine
- 0.5 cup Arrowroot starch/flour, plus more for dusting
- 1 tsp fine sea salt
- 0.5 tsp Baking soda
- 2 Large eggs, at room temperature
- 1 tsp Apple cider vinegar
For the strawberries
- 1 pnt Strawberries, (fresh)
- 1 Tbs Honey
- pinch fine sea salt
For the whipped coconut cream
- 2 15 oz. can Full-fat unsweetened coconut milk, chilled for at least 24 hours
- 2 Tbs Honey
- 1.5 tsp Vanilla extract
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For the biscuits
1. Heat the oven to 425°. Line a baking sheet with parchment paper.
2. Melt the palm shortening in the microwave (takes around 1 minute) and allow to cool.
3. In a large bowl, whisk together the almond flour, arrowroot, salt and baking soda.
4. In a medium bowl, whisk together the eggs and vinegar until well blended.
5. Add the melted, cooled shortening and egg mixture to the dry ingredients and stir until blended. The dough should come together like play dough. If it's crumbly, add a bit more melted, cooled palm shortening at a time until it comes together. If it's too wet, add a teaspoon each of almond flour and arrowroot until it dries.
6. Sprinkle a bit of arrowroot on a cutting board and wipe it around with your fingers. Turn the dough out onto the board and use your hands to flatten it to a 3/4-1" high slab. [Note: 3/4" inch high will yield approx. 10 flatter biscuits, while 1" high will yield approx. 6 taller biscuits.] It can be any shape as you'll have to re-shape it after cutting out a few biscuits anyway.
7. Dip a biscuit cutter or round cookie cutter (I use one that's 2¾" wide) into the arrowroot. Cut out biscuits and transfer to the lined baking sheet. (If the biscuits just fall right out of the cutter before you can get them to the baking sheet, I slide a bench scraper under them and use that to lift them to the sheet.) When necessary, reshape the dough to form smaller and smaller slabs (they should always be 3/4-1" high) and continue to cut out biscuits. If necessary, smooth any cracks in the tops of the biscuits without pressing down too much. Any cracks will get bigger as they bake and make the biscuits more crumbly. If you find your biscuits sticking to the cutter, dip the cutter in more arrowroot.
8. Transfer the biscuits to the oven and bake for 10-12 minutes, until they're puffed and golden brown. Let cool.
For the strawberries
1. While the biscuits are baking, hull (slice off the green stem) and chop the strawberries.
2. Add the berries to a medium bowl with the honey and a pinch of salt, stir and let sit for at least 30 minutes to let the berries release their juice. Toss occasionally.
For the whipped coconut cream
1. Open the chilled cans of coconut milk and scoop out the cream into a large bowl. Reserve the coconut water as you might need it.
2. Add the honey and vanilla extract. Using a whisk, electric hand mixer or stand mixer with the whisk attachment, whip the coconut cream until light and fluffy. If it's too thick/stiff, add coconut water one teaspoon at a time to loosen it.
For serving
1. Once the biscuits are cool, cut in half horizontally. Place one half cut-side up on a plate, top with the berries and their juice, then the cream (or reverse the order, if you like) and top with the other half of the biscuit. If you want to add another layer of berries and cream on top of that, go for it!

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