So you ordered some of our new Southern Style Biscuits but you want to do something special with them. How about Strawberry Shortcake? Chef Ann put together this recipe using our new biscuit and a few simple ingredients. Give it a try today!
Strawberry Shortcake AIP
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 4 POTG Biscuits, split
Strawberry Topping
  1. 1 lb quartered strawberries
  2. ½ cup honey
  3. 1/2 cup water
  4. 1 tablespoon lemon juice
  5. 2 teaspoons arrowroot
  6. 2 tablespoons water
For the Whipped Cream
  1. 1 teaspoon grass fed gelatin
  2. 4 teaspoons cold water
  3. 1 can full fat coconut milk, refrigerated for 6 or more hours
  4. 1/2 tsp vanilla
  5. 2 tbsp maple syrup
For the Strawberry
  1. In a saucepan over medium heat, stir together the strawberries, honey and water until the sugar is dissolved.
  2. Heat the mixture to boiling, stirring often.
  3. Reduce heat and add the lemon juice.
  4. In a small cup, combine the arrowroot and two tablespoons of water.
  5. Mix well.
  6. Pour this into the boiling strawberry mixture.
  7. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
  8. Remove the pan from the heat.
For the Whipped Cream
  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Skim the cream off the can of coconut milk. Mix the coconut cream with the maple syrup and vanilla then add the gelatin in a stream as the mixer is going to incorporate the gelatin. Refrigerate to set for about an hour.
To Assemble
  1. Warm the biscuits in the oven for a few minutes.
  2. Place two halves on each plate, top with ¼ of the strawberry mixture and top with the whipped cream.
  3. Serve immediately.
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