Strawberry Shortcake (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan-friendly
Cuisine: Breakfast, Treat, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is one of my favorite things on the planet - fresh strawberries with whipped cream and a soft, crumbly shortcake to soak up the juices. For a fresh summer treat or even breakfast, you can't go wrong with this AIP & deliciously-satisfying version.
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Clean & slice strawberries, sprinkle with coconut sugar, salt, lemon juice, and cinnamon, add water and mix gently. Leave to macerate in the fridge while you make the shortcakes.
  3. Mix dry ingredients for the shortcake (first 5 ingredients), then add cold lard/fat in chunks and honey. Cut in lard with a pastry cutter until mixture reaches a dry crumble consistency.
  4. Add coconut milk and ACV. Mix well (mixture will be wetter than standard biscuit/shortcake mix, you should be able to thwock (technical term) it onto parchment-lined baking tray).
  5. Spoon out six shortcakes (try not to flatten them, it's better if they're high in the middle).
  6. Bake at 450 for 12 minutes, then turn down to 350 and bake for 6-8 more minutes - shortcakes should be brown on the outside and not squishy when you touch them in the middle.
  7. Take the solid part of your coconut milk and whip it with a mixer, adding sweetener once you have solid peaks.
  8. Cut shortcakes, spoon strawberries onto the bottom layer, spoon whipped cream over them, then put on the top shortcake and repeat.
  9. Eat and enjoy one of my favorite treats of all time.
Recipe by Flash Fiction Kitchen at