Paleo Strawberry Shortcake

Paleo shortcake

Fourth of July is a great time to celebrate America's birthday and indulge in a cool summer treat. I wanted to make something festively red, white, and blue but healthy and easy too. I decided on Red, White, and Blue Shortcakes...knowing that I didn't have a lot of time to experiment with making something in my "test kitchen" mode, I went to Pintrest and found one of my favorite food bloggers that had a recipe that seemed fitting. If you are trying to eat Paleo and looking for some good, trusted recipes check out - if you haven't already! Love her recipes. Always on point! I made a few changes by adding in lemon juice and zest, as well as vanilla and almond extract. I removed the honey because no one misses the sugar when topped with berries and lactose free ice cream. I used ghee in place of the grass fed butter because that is what I had on hand. 

Red, White, and Blue Paleo Shortcake

Makes 16


  • 2 c almond flour
  • 1/4 c coconut flour
  • 1 c tapioca flour
  • 2 t baking powder
  • 1/2 t sea salt
  • 1/2 c unsweetened applesauce
  • 2 organic eggs
  • 1/4 c + 2 T ghee
  • 1 t vanilla extract
  • 1/2 t almond extract
  • 1 t lemon juice
  • 1 t lemon zest


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl add all dry ingredients. Mix with a fork to incorporate. 
  3. Add in remaining ingredients and stir with a fork until just mixed. Do not over mix. 
  4. Line large baking sheet with parchment paper.
  5.  Use your hands to roll rustic shortcakes into 16 "biscuit" looking shortcakes.
  6. Bake for 8 minutes and rotate the sheet. 
  7. Bake for another 5-7 minutes.
  8. Top with your favorite toppings below.


  • sliced organic strawberries & blueberries
  • thawed, previously frozen berry medley
  • coconut whip cream (available in the freezer section at WholeFoods and Sprouts)
  • favorite ice cream
  • sliced almonds
paleo berry shortcake