The first time I made this…

It was the beginning of strawberry season, and I’d just picked up a big basket from our local farm stand. 🍓
The kids were begging for shortcake (let’s be honest… me too), but I didn’t want the sugar bomb that usually comes with traditional recipes.

So I played around with almond flour biscuits, added just a little honey, and used whipped coconut cream instead of the usual heavy stuff.

And friends… it was heaven.
Buttery, soft biscuits, juicy strawberries, and creamy goodness — all with simple, nourishing ingredients. Now it’s one of our go-to “fancy-but-not-fussy” summer treats.

🍓 Strawberry Shortcake Recipe (Clean & Light!)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6

Ingredients

For the biscuits:

• 2 cups almond flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 eggs

• 2 tbsp melted coconut oil or butter

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

For the filling:

• 2 cups fresh strawberries, sliced

• 1 tsp honey or maple syrup (optional, for macerating berries)

• 1 cup whipped coconut cream or regular whipped cream

• ½ tsp vanilla extract

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 🥣 Make the biscuit dough: In a bowl, mix almond flour, baking powder, and salt. In a separate bowl, whisk eggs, coconut oil, honey, and vanilla. Combine wet and dry ingredients.

3. 🍪 Scoop dough into 6 mounds on the baking sheet. Flatten slightly.

4. ⏲️ Bake for 12–15 minutes or until lightly golden. Let cool.

5. 🍓 Macerate strawberries: Toss sliced strawberries with a little honey and set aside.

6. 🍦 Whip cream: If using coconut cream, whip it with vanilla until fluffy.

7. ✨ Assemble: Slice biscuits, layer with whipped cream and strawberries, then top with more cream and berries!

🍽️ Nutrition (per serving)

Based on almond flour biscuits & coconut cream

• Calories: 230

• Protein: 6g

• Carbs: 16g

• Sugar: 9g

• Fiber: 3g

• Fat: 17g

💡 Sarah’s Tips

• Make it dairy-free: Use coconut cream instead of regular whipped cream.

• No almond flour? Try oat flour, but reduce the eggs slightly.

• Want extra flavor? Add lemon zest to the cream or biscuit dough!

• Make ahead: Bake the biscuits and prep the berries — assemble just before serving.

Why I Love It

This Strawberry Shortcake has all the nostalgic, summery feels — but without the heavy sugar and flour crash. It’s buttery, fresh, and still totally indulgent. And it’s proof you can make a healthy summer dessert your whole family will love.