Mini Strawberry Shortcakes


  • 2 1/2 Cups of Ground Almonds (300g)
  • 1/2 Cup of Melted Coconut Oil (125ml)
  • 1/4 Cup of Honey or Maple Syrup (60ml)
  • 1/2 Teaspoon of Coarse Salt
  • To Serve: Strawberries & Coconut Yoghurt

I usually make this recipe as simple shortbread cookies, sometimes with a bit of dark chocolate coating, but last time I made a batch I made them a bit too thick and they made the perfect little shortcakes. They’re so easy to make, just three ingredients and a pinch of salt! They make the perfect pairing with some fresh strawberries.IMG_6592



Simply add everything into the food processor and blitz until it’s all combined.

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Roll all of the mixture into a ball and put it in a ziploc bag in the freezer for about 30 minutes.


Take it out and roll it out into a thick square with a rolling pin. They won’t rise in the oven so you should roll it out to be about 1 inch thick.


Use a glass to cut the dough into perfect circles and place them on a baking sheet lined with parchment paper. At this point you can use an egg white wash on the tops just to make them a little more golden (leave this out if you’re vegan!)


Bake at 180’C for about 6-8 minutes. I baked mine for about a minute too long this time but they still tasted perfect!

Let them cool a bit and then plate them. Add a few sliced strawberries to the bottom halves and then a dollop of full fat greek yoghurt (obviously leave this out if you’re avoiding dairy!), then another layer of strawberries and then pop the tops on and serve!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

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3 Comments to Mini Strawberry Shortcakes

  1. Lisa Duffy says:

    What do I use instead of yogurt as I cant eat dairy