Strawberry Shortcake Biscuits (Grain-Free, Dairy-Free)

Heather Dessinger

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Strawberry Shortcake Biscuits

Southern recipes like chicken fried steak and homestyle stuffing have a special place in my heart, which is why I was so excited to receive a copy of my friend Kelly’s new cookbook, Everyday Grain-Free Baking.

She’s got a gift for transforming favorite dishes from childhood into delightful grain-free and refined-sugar-free creations, and her Southern-style strawberry shortcake biscuits do not disappoint! Kelly has graciously agreed to let me share them with you, so get ready to fall in love with a new recipe.

Simple yet decadent, these biscuits are proof that gluten-free baking can be delicious and easy. We top them with heaping spoonfuls of juicy strawberries and a dollop of homemade whipped coconut cream (or whipped cream) for a wholesome sweet treat – my kids adore them!

If fresh or frozen strawberries aren’t available, don’t worry. Just about any fruit will work – try bananas, kiwi, peaches, blackberries, raspberries, or whatever sounds good to you.

About Everyday Grain-Free Baking

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your gluten-free baking adventures a delicious success. My family loves the banana bread, double chocolate cream pie, apple cinnamon crisp and snickerdoodles, plus staples like sandwich bread and dinner rolls.

Click here to order Kelly’s beautiful new cookbook.

This recipe is simple but AMAZING. If strawberries aren't in season, check out her suggestions for other fruits that go well with this recipe. #grainfree #paleodesserts #strawberryshortcake

Recipe reprinted with permission from Everyday Grain-Free Baking

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3.96 from 25 votes

Strawberry Shortcake Biscuits (Grain-Free, Dairy-Free)

Servings 6 Shortcakes
Calories 0kcal
Author Mommypotamus

Ingredients

Shortcake Biscuits

Strawberry Topping

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  • For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.
  • For the Strawberry Topping: Slice the strawberries and toss with honey. If using, prepare the whipped coconut cream. Refrigerate until ready to serve.
  • Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.
  • Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.
  • Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped coconut cream, if desired. A delightful treat for breakfast or dessert!

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

More Strawberry Recipes

Strawberry Jello – If you love jello but not the congealed red #40 and artificial flavorings found in boxed versions, you’re going to love this recipe!

Gluten-Free Strawberry Crisp – With a scrumptious crispy topping layered over a thick, juicy strawberry filling, this dessert is both easy and delicious.

4 Ingredient Strawberry Popsicles – These popsicles are made with a base of lightly sweetened yogurt and a hint of mint. They’re delicious, easy to make, and pretty too!

Strawberry Muffins – These muffins incorporate ruby red strawberries and a crunchy, crumbly streusel topping.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating




37 thoughts on “Strawberry Shortcake Biscuits (Grain-Free, Dairy-Free)”

  1. Yet again, you make the grain free version of a family favorite look and sound just as tasty as the original, Kelly – Thank you! Pinning!

    Reply
  2. this sounds so yummy and makes me wish for summer!!!!!!!!!!!!!!!!
    way too col here right now and i do not have strawberries 🙁 considering blueberries instead!

    Reply
  3. Hmm might have to try these with cheese and bacon instead of honey and vanilla! Had an amazing cheese and bacon scone the other and and have been thinking about a better for us version…

    Reply
    • Oooh! Savory is my style too! What a great idea. If you’re using cheese in the biscuit recipe (rather than as a topping), I’d recommend cutting back on the oil or butter a bit so they’re not overly moist. Enjoy!

      Reply
  4. This takes me back to my childhood. Every summer when the strawberries were ripe, we knew it was Strawberry Shortcake time. Thanks for a great recipe, Kelly. I can’t wait to try these.

    Reply
    • My sentiments exactly, Aishah! It’s such a joy to be able to recapture those fond memories of the past with a new healthier version of old favorites! I hope you enjoy this recipe as my as we do! 🙂

      Reply
    • Hi, Carrie. Unfortunately, when it comes to almond flour and coconut flour, they cannot be interchanged because they require differing amount of liquids and eggs. Because coconut flour is so absorbent, it requires more eggs and liquid than does almond flour. Therefore, rather than tinkering with this recipe which was develop specific to almond flour, I’d recommend finding a coconut flour biscuit recipe, adding a touch of sweetness to it with some added honey or sweetener of choice and then using the strawberry topping from this recipe. I hope this helps! 🙂

      Reply
  5. Hi,

    These sound great, but I also don’t want to use almond flour and wonder if I can sub some of the others I use, such as one or more of the rice flours, sorghum flour, etc. Have you experimented with any of those? I have used coconut flour for biscuits, but right now in winter, the farmers’ chicks aren’t laying well, so I can’t get too many, and more eggs are required with coconut flour.

    I keep almonds in the freezer, but when used as flour, which is so expensive, it’s also very high in PUFA so throws off the Omega 3 balance and also very high in calories.

    Thank you,

    Reply
    • Hi, Ann. When it comes to gluten-free and grain-free flours, unfortunately they are not interchangeable at a one-to-one ratio. That’s because each is different in its requirements for liquid and egg ratios to achieve the right texture, rise and flavor. So I’d recommend finding a biscuit recipe using the flours you have on hand, adding a touch of sweetness to the recipe in the form of honey or your favorite sweetener and then using the strawberry topping from this recipe.

      As far as your note about almond flour concerning omega3s – it’s all about balance and in fact, If you choose to consume any nuts or seeds at all (whether as flour or whole), or poultry for that matter, it’s important to balance that omega-6 intake with plenty of omega 3 rich foods. My approach is that any baked good – whether whole grain, gluten-free or grain-free – should be considered as a “treat food” with the basis of one’s diet being centered on whole, nutrient-dense foods. I discuss this in my book a bit.

      I hope this helps to clarify. Blessings to you and your family for a happy and healthy new year! 🙂

      Reply
      • What about adding some ground flax seed to help balance the Omega 3s? I usually use about 1/4 C of flax seeds to 1 C of almond meal.

        Reply
      • Hi, Heather! I actually googled it, and was bounced over to the Nourished Home blog — which made me laugh — and then I shrugged and said, ‘Of course!’ The recommendation over there is only 1/4 to 1/3 cup of coconut flour for every 1 cup regular flour, plus 6 eggs, plus 1 cup of liquid (water, coconut milk, etc.) There is a book, too, suggested, ‘Cooking with Coconut Flour,’ I apologise, I forget the author, but am looking to purchase it for future reference.

        Reply
      • An additional comment: Those measurements might seem extreme, but my daughter and I dived right in with coconut flour without first consulting the experts, and our biscuit “batter” was bone-dry; we needed to do some serious amending, going by the seat of our pants, and ended up with enough to make 12 biscuits, so I am going to say those measurements are pretty spot-on. Coconut flour is very dry and highly absorbent!

        Reply
  6. My mouth is watering! Strawberries always do that to me but strawberry shortcake?? YUM! I haven’t been able to have anything like this in over a year and a half because of my Celiac diagnosis. Gluten & Dairy free biscuits and cookies never seem to work out for me but from the comments above, it seems to be pretty thoroughly tested so I’m excited! I think I will be headed to get some strawberries tomorrow and whip this up for a special treat! Thank you so much for being awesome and sharing this recipe!

    Reply
    • I haven’t tried an egg replacer for this, but I would recommend one that works as a binder since egg can be used for binding, leavening and moisture. In this particular recipe it’s a binder.

      Reply
  7. Most amazing shortcake ever! Even kid approved. To make the tastes for my family I used 2 cups of cashew meal and 1/2 cup of almond. Earth balance instead of butter or coconut oil. They came out wonderful. My son took a picture so he could show the kids at school since I made it for dinner one night. Little did he know how “whole food” it is!

    Reply
    • Hooray! A comment from someone who actually made them and tried them!

      Sorry I didn’t see it before I made my comment!

      Reply
  8. Whenever I see a recipe like this, I never see a comment from someone who actually makes it and says “it was as delicious as it looked” almost universally it is “I will try that tonight” or “I will make these next weekend” or some such – but they NEVER come back as say “Tried these and they were a great success!” Why, why, why?

    Reply
    • Brian, I’ve made these three times now and they are on my “best of the best” recipe list!! Making them again for guests this morning. Incredibly delicious.

      Reply
  9. Updating my review. These are a staple in our house now. We use them for everything–shortcake, biscuits, mini sandwiches. They are versatile and don’t get mushy after a few days like many grain free baked goods. I would love to figure out how to make a savory version or a sweet potato version. Thanks!!

    Reply
  10. I made this recipe with half buckwheat and half coconut flour. It was horrible, really inedible, and way too dry. I added water to moisten the mixture and more honey to add a bit more sweetness, but it was still way too dry. Waste of time and ingredients. Do not try this with coconut flour.

    Reply
  11. To be clear, there is no “remedy” to cold or flu. We can at best, treat the symptoms, and provide comfort measures. The title of the article using “remedy” is misleading and maybe confusing too, to folks who mightn’t know there’s no cure to these annoying maladies. I’d hate to see some read hoping to see a cure or remedy, especially in this particularly pandemic flu season.

    Reply