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Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together coconut flour, almond flour, 2 tablespoons granulated sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

In a separate small bowl, combine 1/2 cup milk and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface (using coconut or almond flour). Gently pat the dough to about 3/4-inch thickness. Use a 2 1/2-inch round cutter to cut out 4 biscuits. Reroll scraps once if needed.

Place biscuits on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of milk.

Bake for 15-20 minutes, or until golden brown and cooked through.

While the biscuits bake, prepare the strawberry filling. In a medium bowl, combine thawed and sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for at least 15 minutes to macerate.

To make the coconut whipped cream, carefully scoop the thick cream from the top of the chilled can of coconut milk into a cold mixing bowl (leave the liquid behind). Add powdered sugar and 1/2 teaspoon vanilla extract. Beat with an electric mixer on high speed until light and fluffy, about 3-5 minutes.

Once biscuits are baked, let them cool slightly on a wire rack. Slice each biscuit in half horizontally.

Assemble the shortcakes: Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberry filling over it, top with a dollop of coconut whipped cream, and then place the top half of the biscuit.


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together coconut flour, almond flour, 2 tablespoons granulated sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

In a separate small bowl, combine 1/2 cup milk and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface (using coconut or almond flour). Gently pat the dough to about 3/4-inch thickness. Use a 2 1/2-inch round cutter to cut out 4 biscuits. Reroll scraps once if needed.

Place biscuits on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of milk.

Bake for 15-20 minutes, or until golden brown and cooked through.

While the biscuits bake, prepare the strawberry filling. In a medium bowl, combine thawed and sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for at least 15 minutes to macerate.

To make the coconut whipped cream, carefully scoop the thick cream from the top of the chilled can of coconut milk into a cold mixing bowl (leave the liquid behind). Add powdered sugar and 1/2 teaspoon vanilla extract. Beat with an electric mixer on high speed until light and fluffy, about 3-5 minutes.

Once biscuits are baked, let them cool slightly on a wire rack. Slice each biscuit in half horizontally.

Assemble the shortcakes: Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberry filling over it, top with a dollop of coconut whipped cream, and then place the top half of the biscuit.
