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AIP Strawberry Shortcake

strawberry shortcake

I will happily eat strawberries plain, but my second favorite way to enjoy these seasonal beauties is in a strawberry shortcake. But what if you are following the paleo autoimmune protocol (AIP)? This year I was determined to create a gluten-free, grain-free, nut-free, dairy-free, and egg-free version of this summer treat that still had a tender flaky shortcake and luscious cream. Sounds impossible, right? No way… it took a bit of tinkering but I am happy to report that my efforts were a success!

I knew I could easily replace the usual whipped cream topping with whipped coconut creme, but I struggled to create a biscuit-like base that would hold up to the fresh strawberries and provide a combination of tenderness and density so that your fork meets just the right amount of resistance and yet melts in your mouth. Flavor was important too as I wanted it to be mostly savory, with just a hint of sweetness.

I tried different combinations of flours (coconut, tapioca, arrowroot) and egg substitutes (gelatin, banana) and rejected all of them. I was just about to give up when inspiration struck!

cassava flour

Cassava flour!! No, it is not the same thing as tapioca flour, regardless of what Google seems to want you to believe. Cassava flour is made from the whole cassava root: peeled, dried, and ground. It makes a fantastic substitute for wheat flour in baked goods and is quickly becoming my favorite gluten-free flour alternative. So far, I’ve used it to make both sweet treats like gingersnaps and savory dishes like my AIP-friendly fried fish. Unfortunately, you probably won’t be able to find cassava flour at your local grocery store. You can order online directly from the Otto’s Natural (that’s the brand I used to create and test this recipe – I have heard that the quality of other flours can vary widely so I only recommend this brand).

One of the things I like best about cassava flour when it comes to creating paleo autoimmune protocol recipes is that it seems to have qualities that help hold the baked good together without eggs or even an egg substitute. I ended up not using anything in this biscuit-like shortcake and was very happy with how well the cakes held together but still had a nice tender crumbliness to them.

Notes on healing diets:

Paleo Strawberry Shortcake Recipe (AIP):

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AIP Strawberry Shortcake


  • Author: Jaime Hartman
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 36 servings 1x

Description

Gluten-free, grain-free, nut-free, dairy-free, and egg-free… This strawberry shortcake is appropriate for the paleo autoimmune protocol and could even be made vegan.


Ingredients

Scale
  • 1 pint fresh strawberries, hulled and cut into quarters
  • 1 teaspoon honey (for vegan use maple syrup)
  • 1 13.5 ounce can coconut milk – placed in refrigerator overnight.
  • 1 cup cassava flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cold lard (for vegan use palm shortening)
  • 2 tablespoons honey (for vegan use maple syrup)

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper of silicone baking mat.
  2. Place strawberries in a small bowl and toss with teaspoon honey. Set aside and allow the fruit to macerate and release some of its juices.
  3. Take coconut milk out of refrigerator and open. Separate the cream that will have risen to the top from the liquid below. Set the watery liquid aside and whip the cold cream using an electric mixer until thick. This should take about 5 minutes and will only work if the coconut cream is very cold.
  4. In a medium bowl, whisk together cassava flour, baking soda, and salt.
  5. Using a pastry blender or two forks, cut in the cold lard so that it is distributed evenly.
  6. Add the two tablespoons honey to the flour and lard mixture. Measure out 1/3 cup of the remaining liquid from the coconut milk and add to the mixture. Mix until the dough comes together.
  7. Divide the dough into six equal portions and shape into rough biscuits.
  8. Place on baking sheet and bake 12-15 minutes, or until lightly browned on top.
  9. Allow shortcakes to cool, then assemble strawberry shortcakes using one or two biscuits as base, then layer strawberries and whipped coconut creme.
  • Category: Dessert
  • Cuisine: American

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strawberry shortcake 2

Shared on Paleo AIP Recipe Roundtable.

50 replies on “AIP Strawberry Shortcake”

This is the best thing that’s happened to me since I started AIP almost 4 weeks ago! I tried another biscuit recipe and it was terrible so I almost gave up on baked goods. I made these, and topped them with a bit of ghee and honey and almost died! They were the perfect texture and flavor. At times, they tasted like biscuits from KFC.

I didn’t think Native Forest Coconut Milk was AIP due to the guar gum? I used Aroy-D Coconut milk and this recipe was great! Thanks!

What would work for replacing coconut water? Can’t have coconut. Any ideas on replacing coconut cream, as well.

[…] AIP Strawberry Shortcake (courtesy of Gutsy by Nature) […]

This looks delicious! Unfortunately I can’t buy Cassava Flour from Ottos in Austria. I did try one once from an exotic supermarket, but it smelled kinda cheesy. Does Ottos Cassava Flour smell like anything when you open the bag? I would love to try this recipe!

[…] Click here for the recipe. Ingredients: fresh strawberries, honey, coconut milk, cassava flour, baking soda, salt, and lard […]

These were great!!! I was wondering if there’s a way to make the shortcakes less dense. They weren’t dry at all, I was just hoping for something a little fluffier.

Mine didn’t turn out very well. There was too much lard and milk for one cup cassava. What did I do wrong?

Did you ever think of weighing your ingredients and providing the weights too? I know for gluten free baking it works best using weights. Just getting started in AIP and I am assuming that weighing might provide better results.

Thank you so much for this recipe! It was so nice to have my own version of a strawberry shortcake treat for my son’s birthday dinner…. You made my day!

[…] Strawberry Shortcake (AIP-Friendly) from Gutsy by […]

Ok help!

I tried making these today and they’re an epic fail.

The dough never formed to what I consider a dough. I added small amounts of cassava and baking soda at a time to thicken it up. Finally I just scooped it out with my cookie scoop and put it on the cookie sheet. It stayed in place, but still wasn’t what I consider dough consistency.

I baked for 12 minutes and was really excited because they smelled heavenly. I checked halfway though and they were flat like cookies but looked good. When I pulled them out they’re burned on the outside and raw in the middle.

I’m normally a very good baker but these AIP recipes are eluding me.

HELP!!!

What brand cassava flour did you use? I developed and tested this recipe using Otto’s Cassava flour. Others may behave differently or may not be as consistent.

My other thought is to make sure you only used 1/3 cup of liquid. One person told me they missed that part of the directions and put in the whole amount of the coconut water, which could end up being a lot more.

I was interested in making this recipe and I see the reference in the comments about coconut water, but don’t see it anywhere in recipe. Before I try making this I want to make sure I have the correct ingredients. Thank you!

Can you use Stevia instead of honey? I’m rebalancing my microbiome so I’ve got to be careful with sweeteners! Thanks 🙂

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