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byKelly Bejelly

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This Paleo Strawberry Rhubarb Shortcake is the perfect dessert to celebrate summer. Top this with coconut whipped cream and enjoy!

strawberry rhubarb shortcake

Lately, I’ve been having dreams where I’m about to give birth or there is a stork dropping off a new bundle, and honestly it’s been freaking me the heck out.  

After having my son, I promptly got a tattoo that read “One and Done”.   Ok, I didn’t do that but I really am done with the whole human creation aspect of life and it wasn’t until I finished my book that I realized I just had a book baby.  

The feeling was similar to when I first saw my son (come on, nothing will ever compare to that moment),  and I did break down and cry when I realized what I had just done.  

Sadly, I also kind of look like I just had a baby from the stress and constant cooking that happened in my kitchen, but it was so worth it.

Six months + $1500 worth of ingredients + 600 dishwasher loads + stretchy pants + a whole lot creativity  &  love = My book Paleo Eats

paleo strawberry rhubarb shortcake

So on to today’s recipe – strawberry rhubarb shortcake.  For over a month this has been calling to me like a siren to a sailor at sea.  

 It’s super easy and perfect for Mother’s Day (which was yesterday, I know).  I made mine topped with whipped heavy whipping cream and shared with my husband and son.

paleo strawberry shortcake

What you’ll need for this Recipe:

STEWED STRAWBERRY RHUBARB

SHORTCAKE

How to Make This Strawberry Rhubarb Shortcake Recipe:

Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.

Mix with a spoon and bring to a boil.

Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.

Remove from the stove and set aside to cool.

Preheat your oven to 350 degrees.

In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.

Wet your hands and shape into 3″ wide biscuits and place on a baking sheet lined with parchment paper.

Place in your oven to cook for 20 -23 minutes.

Let cool completely.

To assemble, slice the shortcakes in half. On the bottom half spoon 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.

If you like this Strawberry Rhubarb Shortcake recipe, you’ll love:

Paleo Strawberry Cake

Paleo Orange Scones

Paleo Lemon Poppy Seed Muffins

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

Yield: 6
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Fresh strawberries and rhubarb make this shortcake recipe a dream

Instructions

  1. Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.
  2. Mix with a spoon and bring to a boil.
  3. Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.
  4. Remove from the stove and set aside to cool.
  5. Preheat your oven to 350 degrees.
  6. In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.
  7. Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.
  8. Place in your oven to cook for 20 -23 minutes.
  9. Let cool completely.
  10. To assemble, slice the shortcakes in half. On the bottom half spoon 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.
  11. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 448 Total Fat: 34g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 31mg Sodium: 226mg Carbohydrates: 30g Fiber: 7g Sugar: 18g Protein: 12g

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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10 Comments

  • May 13, 2014 at 5:48 am

    I looove strawberry shortcake, but have never considered adding rhubarb to it…such a great idea! Thanks for sharing and congratulations on your book baby:)

  • May 15, 2014 at 7:25 am

    Yummy yummy yummy! Did I mention YUMMY! I recently made both strawberry rhubarb pie and strawberry shortcake but never thought to add the rhubarb to the shortcake! BRILLIANT!

  • May 30, 2014 at 4:37 pm

    I love rhubarb! And can I tell you how much I love coconut sugar too.. use it all the time. Thanks for this recipe!

  • June 1, 2014 at 2:21 pm

    I used to work in a bakery where we made strawberry rhubarb pies – I just never liked rhubarb. Now, strawberry pie – yum!!

  • Jaime
    May 17, 2016 at 11:15 am

    Looks delicious! Is there anything that I can use instead of the almond flour?

    • June 19, 2016 at 2:53 pm

      It would change the taste a bit, but you can use another nut flour.