Paleo Strawberry Shortcake & Lime Coconut Cream

Paleo Strawberry Shortcake with Lime Coconut Cream

I found some beautiful strawberries at the farm market and was inspired to make this easy paleo strawberry shortcake with lime-infused coconut cream. The combination of sweet strawberries, zesty lime and whipped coconut cream is a revelation.

This dessert is really quick to put together with a little advance planning. You can make the shortcakes ahead and freeze them until needed. To thaw, put them in a cold oven and turn the oven on to 300 degrees. They can thaw while you whip the coconut cream and slice the strawberries. I like to do this while dinner is cooking, so everything is ready for quick assembly after dinner.

Another tip is to keep an unopened can or two of full fat coconut milk in the refrigerator. This way it’s already chilled and you can make the whipped coconut cream in about five minutes. Easy paleo strawberry shortcake with lime coconut cream is a great dessert any day of the week.

Paleo Strawberry Shortcake & Lime Coconut Cream on

Paleo Strawberry Shortcake with Lime Coconut Cream
Serves: 8-10 shortcakes
  • 300 grams almond flour (about 3 cups)
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 eggs
  • 2 tablespoons honey
  • 1 tablespoons fresh lime juice
Lime Coconut Cream
  • 1 13.5-ounce can full fat coconut milk, refrigerated overnight
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey, to taste
  • 2 limes, zested
  • 1 quart strawberries, sliced
  1. Shortcakes: Preheat oven to 325 degrees. Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center and add eggs, 2 tablespoons honey and lime juice. Stir dough until well combined. Drop by large spoonfuls onto baking sheet lined with parchment paper. Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
  2. Coconut cream: Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into bowl and beat with hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined. Fold in zest of one lime. Refrigerate until ready to serve.
  3. Assembly: Split the shortcakes and layer with sliced strawberries and whipped coconut cream. Garnish with remaining lime zest.

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P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.


    • says

      I don’t know if you can whip rice milk. You could try replacing the coconut whipped cream with cashew cream.

  1. Niki says

    My daughter wanted strawberry shortcake for her birthday and between me being paleo and another daughter who is gluten free, this seemed the perfect option. O.M.G. Freakin’ awesome! All four of my children and 5 of my neighbors REALLY loved it. Awesome job developing this recipe…I wouldn’t change a thing. Oh…we do prefer our strawberry shortcake with macerated strawberries instead of fresh, so I kept it paleo by using coconut palm sugar as the juicing agent.

  2. Celeste Amaral says

    Great recipe. I tried it with strawberries and most recently substituted blackberries for the strawberries. Both berries worked great. I will add this one to my recipe repertoire.

    • says

      Thanks, Celeste! I love it with blackberries too – I think this recipe works with just about any fruit.

  3. maxine says

    Wondering what I could use instead of almond flour? Not allowed nuts at work and this looks like a great snack


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