This Paleo Strawberry Shortcake Cobbler is grain-free, dairy-free and vegan. Made in a skillet, sweet and flavorful strawberries are topped with a coconut biscuit crust to create the perfect summer dessert!
I sure am excited about this recipe that I get to share with y’all today.
I know that I’ve kind of bombarded you guys with strawberry recipes lately but I just couldn’t pass on sharing this Paleo Strawberry Shortcake Cobbler with you today. This cobbler just might possibly be my new favorite summer dessert. What’s that? It’s not quite summer yet? Tell that to the amount of strawberries that are currently sitting in my fridge 😉
No but seriously – berry season is in full swing in my neck of the woods and I could not be more excited about it. While I am not a huge fan of the summer temperatures I am a huge fan of its produce – berries, melons, stone fruits…
So be prepared friends, because summer produce is going to be taking over this blog fairly quickly. It is May 1st after all!
But for today its all about this Paleo Strawberry Shortcake Cobbler.
When I was first developing this recipe, I actually had plans to make it a Black & Blue Cobbler with a slight citrus twist. I absolutely adore the blackberry and blueberry combination, however I wasn’t 100% pleased with the final result. I had plans to remake it and revamp it, however when straweberries went on sale my mind kind of swapped things around on me. So instead of a more traditional cobbler made with blacberries and blueberries you get this strawberry shortcake cobbler. I think you’ll be just as happy with the final outcome as I am 🙂
Now I’ll be the first to admit that a dessert comprised of fruit isn’t normally the first thing I’d reach for. I’m typically Team Cake or Team Chocolate [in any form!] however there is something about fruit desserts in the summer that just feels so….right. I might even go as far to say that my overall chocolate consumption goes down in the summer months, however then I remember s’mores and I have to take that statement back because the s’more combination is another one of those glorious triple flavor combos. I’m sure that y’all will be seeing some s’more recipes on the blog soon 😉
Now while I’ll admit that I’m not the biggest fan of fruit pie, I am a huge fan of fruit cobblers. I know what you are thinking – is there really that much of a difference? Yes, friends – there is!
Fruit pies are typically made of fruit that is sandwiched between two layers of pie dough – the crust and the topping. Now as much as I love carbs and everything pastry, I have to say that sometimes that combination can be just a tad too much for me. I want to taste that marvelous fruit center!
Which I think is why I tend to lean towards cobblers more. With no bottom crust and just a sprinkling of a topping, cobblers are more about the filling then they are about the crust. And I love a good filling! 😉
There is also a sentimental tie to cobblers. My grandmother made peach cobbler every summer from the fresh peaches that she would grow in her yard. Since her passing over 10 years ago I have yet to have another peach cobbler – I just know that it won’t measure up to hers. That being said, that doesn’t detour me from trying to create other flavor combinations of my own! Maybe one day I’ll try my hand at a peach cobbler to see if it can in any way measure up to my grandmother’s.
That being said, there is something about this paleo strawberry shortcake cobbler that really sets it apart.
Not only is it topped with a light biscuit crust [just like shortcake!] but it also contains unsweetened coconut, which creates a dynamic flavor combination and texture. To say I’m obsessed with it would be an understatement. I’m sort of kind of in love with it if I’m being honest, which basically guarantees that I’ll be recreating this recipe with other fruits and berries in the near fruture!
Alright, enough babbling – here’s the recipe for my Paleo Strawberry Shortcake Cobbler. I hope that you’ll give it a go – and be sure to let me know about it! Tag any recipes of mine that you try using #katalysthealth on Instagram so that I can be sure to see your wonderful creations!
- For the Berries:
- 6 cups strawberries, sliced and quartered
- ¼ cup coconut sugar
- 2 teaspoons lemon juice
- 2 tablespoons tapioca flour
- For the Biscuit Topping:
- ½ cup almond flour
- ½ cup tapioca flour
- ½ cup shredded coconut, unsweetened
- 2 teaspoons baking powder
- ¼ cup coconut oil, softened
- ¼ cup almond milk
- ½ teaspoon vanilla extract
- 2 tablespoons coconut sugar
- Preheat oven to 350 degrees. Prepare an 8 inch cast iron skillet. Set aside.
- In a bowl, toss together the berry filling ingredients. Spread evenly into the prepared skillet.
- In another bowl, mix together the biscuit topping ingredients until smooth. Batter will be thick.
- Using your hands, crumble the biscuit topping over the berries evenly. Place skillet in the oven and bake for 30-35 minutes or until topping is browned.
- To serve, top cobbler with coconut whipped cream or ice cream.
Do you prefer fruit pie or cobbler?