Paleo Strawberry Shortcakes with Whipped Coconut Cream


Strawberries are iconic to summer. The warm weather is here in Germany and I am ready for all that the local farmers markets here will bring this season! I found pints of these delicious little red berries at a market downtown for only one euro a pop!


After great success with the almond flour biscuits I decided to try out a little healthy dessert with the left overs. I mean, for about 3 weeks now I have been going to the gym for 2 hours a day! I deserve a little carbohydrate yumminess. Luckily, there are minimal grams of sugar in the entire dessert (all from fresh strawberries!)

Whipped Coconut Cream:

  1. Refrigerate 2 cans of full-fat coconut milk
  2.  Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
  3. Place cold coconut cream into a bowl and whip it with an electric mixer.
  4. Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream. (I use a few drops of liquid stevia, pictured below)


Paleo Strawberry Shortcakes with Whipped Coconut Cream

Yield: 4 servings


  • 4 almond flour biscuits (recipe here)
  • 1 batch whipped coconut cream (see above)
  • 4 cups quartered stawberries


Cut each biscuit length-wise and lay bottom on biscuit on plate. Spoon coconut cream over the biscuit and then a few heaping spoonfuls of strawberries over cream. Place the other half of the biscuit on top. Serve!



2 responses to “Paleo Strawberry Shortcakes with Whipped Coconut Cream

  1. Pingback: Banana Cream Pie Chia Seed Pudding | The Primitive Palate·

  2. Pingback: Paleo Strawberry Shortcakes with Whipped Coconut Cream | hellochellocrafts·

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