Strawberry Rhubarb Shortcake

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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

I’m hoping to share the title and cover of it real soon!


paleo strawberry rhubarb shortcake

So on to today’s recipe.  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 rhubarb shortcake

Strawberry Rhubarb Shortcake

Course: Dessert
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving


Stewed Strawberry Rhubarb

  • 10 oz large strawberries 12 , hulled and sliced
  • 1 oz large stalk of rhubarb 6 , cut into 1/2 inch thick slices
  • 3 Tablespoons Coconut Sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup water



  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!



paleo strawberry shortcake

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  1. kaceyjt 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:)

  2. Candace 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!

  3. Stephanie person 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!

  4. Katie 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!!

  5. Jaime May 17, 2016 at 11:15 am

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

    1. Kelly Bejelly June 19, 2016 at 2:53 pm

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


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