Paleo Strawberry Shortcake


I adapted this recipe from Paleo Comfort Foods.   Our family eats dairy, so I made whipped cream for the filling.   If you’re on a strict caveman diet, you can mix honey with the strawberries.

Almond flour (ground almonds with skins removed) can be difficult to find, so I use almond meal (ground almonds with skins on) instead.  The best price for almond meal I found is $4.99 for 16 oz bag at Trader Joe’s.  (Remember to recycle the empty bag with your plastic grocery bags!)

Paleo Strawberry Shortcake
Cook time:
Total time:
Serves: 6
  • 2 c almond flour/meal
  • 1 t cinnamon
  • ½ t baking soda
  • 3 T grass-fed butter, cold (or coconut oil)
  • 2 large eggs
  • 2 T raw honey
  • 1 t vanilla extract
  • 1 c organic heavy whipping cream for topping (optional)
  • 4 c fresh strawberries, sliced
  • 2 bananas, sliced
  1. Preheat oven to 350 degrees F. Lightly grease baking sheet or line with parchment paper.
  2. Combine almond flour, cinnamon and baking soda in a large bowl. Cut the butter into the mixture using a fork.
  3. In a small bowl, mix the eggs, honey and vanilla. Then stir into the flour mixture.
  4. Spoon the dough onto a sheet pan into evenly sized cakes. Bake for 15-20 minutes, until golden brown. Let cool.
  5. Using a mixer or blender, beat the whipping cream until soft peaks form.
  6. Slice each cake in half horizontally. Spread whipped cream on each side and place slices of strawberries and bananas. Enjoy!