If I had to only choose one dessert to eat the rest of my life I would probably choose strawberry shortcake. With lots of whipped cream and maybe a scoop of two of coconut milk ice cream (you can find my recipe here). Why it’s taken me this long to make a strawberry shortcake recipe? Hmm… I don’t know. But I’m sure glad the recipe is coming to you now!
I believe strawberry shortcake is one of the most amazing summer desserts you can make over and over again. I even make it during other seasons of the year. It reminds me of warm summer nights, which is something we cherish here in Minnesota. I first fell in love with strawberry shortcake and the cheesecake factory. Yep, the place that sells cheesecake was the place I would order strawberry shortcake. Mind you, this was in my pre gluten-free and refined sugar-free days. I would still choose the shortcake over cheesecake. It was huge, first of all, and covered with ice cream, whipped cream, and fresh strawberries.
Now as much as I loved that recipe, I know now it wouldn’t taste as good or make me feel as good as this recipe. Sometimes spending a little time in the kitchen to make dessert pays off. We can still eat treats and work on our health at the same time.
Ingredients
2 cups almond flour
1 cup coconut flour
2 Tablespoons arrowroot powder
1/2 teaspoon pink salt
2 teaspoons baking powder
2 teaspoons Stevita stevia
1 stick (1/2 cup) butter or ghee
1 cup heavy cream (or coconut milk)
1/4 cup raw honey
1 teaspoon vanilla
Direction
- Preheat oven to 350 degrees and take out a baking sheet
- In a small bowl lightly mix together the almond flour, coconut flour, arrowroot powder, salt, baking powder and stevia
- In a medium bowl cream the butter, heavy cream, raw honey and vanilla with an electric hand mixer
- Slowly add the dry ingredients to the creamed butter and mix until combined
- Using a large cookie scoop or a 1/4 cup measuring cup create biscuits. The biscuits own’t expand much as you cook. They will stay pretty much as you put them on the cookie sheet
- Bake for 12-15 minutes until golden brown
- Let cool before serving
- Serve topped with sliced fresh organic strawberries and whipped cream or whipped coconut cream
- 2 cups almond flour
- 1 cup coconut flour
- 2 Tablespoons arrowroot powder
- ½ teaspoon pink salt
- 2 teaspoons baking powder
- 2 teaspoons Stevita stevia
- 1 stick (1/2 cup) butter or ghee
- 1 cup heavy cream (or coconut milk)
- ¼ cup raw honey
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and take out a baking sheet
- In a small bowl lightly mix together the almond flour, coconut flour, arrowroot powder, salt, baking powder and stevia
- In a medium bowl cream the butter, heavy cream, raw honey and vanilla with an electric hand mixer
- Slowly add the dry ingredients to the creamed butter and mix until combined
- Using a large cookie scoop or a ¼ cup measuring cup create biscuits. The biscuits own't expand much as you cook. They will stay pretty much as you put them on the cookie sheet
- Bake for 12-15 minutes until golden brown
- Let cool before serving
- Serve topped with sliced fresh organic strawberries and whipped cream or whipped coconut cream
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This looks wonderful but I don’t eat arrowroot. Do you have a suggestion to replace it? More coconut?
Hi Michelle-
You could just omit it and add another 1-1 1/2 Tbs of almond flour. It’s in there for just some additional binding of the shortcake. It’s easy to omit!