ShortcakeStrawbWatermark

Paleo Strawberry Mint-Thyme Shortcakes

God Morgen, world! And a good morning, it is! The flooding rains have finally stopped and I’m sharing a two-for-one recipe… a paleo-ified version of one of my favorite desserts – STRAWBERRY SHORTCAKE! Which is simply a paleo biscuit with the addition of some sweetener & vanilla.

Herbs on strawberries may not sound amazing, but, trust me when I say they’re not overpowering at all. They put a fun twist on Grandma’s strawberry shortcakes. Give ‘em that little tszujing up that they desperately need. Oh, and they make you look a lil’ fancy if you serve ‘em to family & friends. Win! I make these biscuits with butter, but, you’re welcome to use ghee or coconut oil. (I’ve never tried them with coconut oil as I humbly believe butter & biscuits/baked goods simply belong together.)

Paleo Strawberry Mint-Thyme Shortcakes Ingredients

Did I mention both the biscuit/shortcake and strawberry topping fall under the 5 ingredient rule?! AND you can have this entire dish baked and ready to serve in 15 minutes. Yes, FIFTEEN. It doesn’t get much better than that. Simple, simple, simple. I made these shortcakes with both a strawberry mint-thyme topping AND a peach-blueberry topping and dolloped some fresh coconut whipped cream on top. (I always have a plethora of fruit from mid June through July… I just can’t get enough on-sale summer berries and stone fruit.)

Since you are technically getting two recipes out of this, I might as well mention that if you omit the sweetener & vanilla, you have a paleo biscuit! Now, go! Feel free to do whatever you normally would with a biscuit! Sausage gravy?!? Biscuits for brunch?!? You could even add cheese & scallions & poppyseeds & herbs… Oh my, I think I just discovered an upcoming post!

In the meantime, I think you have your next easy, light, summer dessert recipe, don’t you?!

Paleo Peach-Blueberry Shortcakes

Paleo Peach-Blueberry Shortcakes

Paleo Strawberry Mint-Thyme Shortcakes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Shortcakes:
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup butter, ghee OR coconut oil, melted
  • 2 tbsp honey, maple syrup OR coconut sugar
  • ½ tsp vanilla
For Paleo Biscuits:
  • Simply omit sweetener & vanilla.
Strawberry Mint-Thyme Topping:
  • 1 heaping cup sliced strawberries
  • 1 packed tbsp fresh thyme
  • 1 packed tbsp fresh mint
  • Scant ¼ cup honey
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • Pinch of sea salt
Peach-Blueberry Topping:
  • 1 heaping cup sliced peaches
  • Heaping ½ cup fresh blueberries
  • Scant ¼ cup honey
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • Pinch of sea salt
Topping Instructions:
  • Mix all ingredients and let macerate at room temp for 10-30 minutes while preparing biscuits.
Instructions
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Prepare fruit topping and set aside, if not done already.
  3. Mix all ingredients together to form biscuit dough.
  4. Use a ¼ measuring cup to form biscuits/shortcakes and place on baking sheet.

  5. Bake for around 10 minutes until golden brown around edges and on top.
  6. Cool COMPLETELY on a wire rack, then, gently slice in half and top with fruit topping, fresh coconut whipped cream, and a sprig of mint or thyme.
Nutrition Information
Serving size: 4
Nicole on twitterNicole on pinterestNicole on instagramNicole on facebookNicole on email2
Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

1 Comment

Post a Comment

Rate this recipe: