Springtime in the South is a sight to be seen, and I missed it for the eight long years I lived in Los Angeles. Springtime also means super-fresh crops of strawberries—usually starting in late April or early May—and I love strawberries and could eat them by the bowl. The problem is that fresh, local strawberries are typically only available for a few short weeks around April and May. My suggestion is to buy a bunch and freeze them.
This recipe is our take on wanting to let the strawberries speak for themselves, while also doing a spin on the classic strawberry shortcake. The “cakes” here are a little bit like scones, little bit like biscuits, and definitely pretty tasty.
16 ounces (450 g) fresh strawberries
1–2 teaspoons honey (optional)
2 cups (300 g) blanched almond flour
½ teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons (45 ml) cold grass-fed butter or coconut oil
2 large eggs
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) vanilla extract
- Wash, hull, and slice the strawberries as small as you desire.
- Mix in a bowl together with honey, if desired, to somewhat macerate the strawberries.
- Preheat oven to 350°F (175°C).
- Line a sheet pan with some parchment paper.
- In a large bowl, combine the almond flour, baking soda, and cinnamon. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
- In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the wet ingredients into the dry.
- Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
- Bake for 15–20 minutes until golden brown.
- Allow cakes to cool, then slice horizontally, and spoon some of the strawberry mixture into the middle, and some extra on the side.
Variation—You know what I’m going to say. If you are allowing dairy into your life, whip up some fresh cream and serve it on these. You won’t be disappointed!
Tips & Tricks—When storing strawberries, moisture is the enemy. Don’t wash strawberries until you are ready to eat them.
More Recipes You'll Love
Paleo strawberry shortcakes are everything the classic should be — tender, honey-sweetened almond flour cakes with juicy macerated strawberries spooned through the middle. The dough drops straight onto a sheet pan, no rolling or cutting required, and bakes golden in 20 minutes.
Pro Tips
- Macerate the sliced strawberries with a teaspoon or two of honey first so they release their own glossy syrup — that liquid is the 'sauce' for the shortcakes.
- Cut the cold butter into the almond flour until you see small beads of butter throughout; those little pockets steam as they bake and give the cakes their tender crumb.
- Drop the dough into 8 evenly sized mounds with room between them — these spread a little and you want crisp edges on every cake.
- Cool the cakes completely before slicing them horizontally; a warm cake crumbles when you split it to fill.
- Blanched almond flour gives a lighter, more cake-like texture than unblanched, which reads slightly heavier and rustic.
Frequently Asked Questions
Can I use other berries?
Yes — raspberries, blueberries, or a mixed berry blend all macerate and spoon beautifully. Adjust the honey depending on how tart the fruit is.
Are these shortcakes paleo?
Completely: blanched almond flour, grass-fed butter or coconut oil, eggs, honey, and vanilla, filled with fresh strawberries. No grains or refined sugar.
Can I make the cakes ahead of time?
Bake the shortcakes a day ahead and store them uncovered at room temperature, then slice, fill, and serve. Assembled shortcakes soften quickly, so fill them just before eating.
How do I keep the almond flour cakes from being too dense?
Use cold butter, don't overwork the dough, and bake until just golden — around 15–20 minutes. A light hand with the batter keeps the crumb tender.
Recipe Card
Ingredients
Method
- Mix in a bowl together with honey, if desired, to somewhat macerate the strawberries.
- Preheat oven to 350°F (175°C).
- Line a sheet pan with some parchment paper.
- In a large bowl, combine the almond flour, baking soda, and cinnamon.
- Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
- In a separate bowl, whisk together the eggs, honey, and vanilla.
- Stir the wet ingredients into the dry.
- Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
- Bake for 15–20 minutes until golden brown.
