Strawberry Rhubarb Shortcake (Paleo, Gluten-free)

Last Updated on April 30, 2025

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

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

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.

What you’ll need for this Recipe:

STEWED STRAWBERRY RHUBARB

• strawberries
• stalk of rhubarb
• Coconut Sugar
• pure vanilla extract
• water

SHORTCAKE

• Superfine Blanched Almond Flour
• Coconut Flour
• baking soda
• B grade maple syrup
• palm shortening
• egg
• pure vanilla extract
• unsweetened applesauce

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

Course: Dessert

Cuisine: American

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Calories: 448 kcal

Author: Kelly Bejelly @ A Girl Worth Saving

Fresh strawberries and rhubarb make this shortcake recipe a dream

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Ingredients

Stewed Strawberry Rhubarb

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

Shortcake

• 2 1/2 cups Superfine Blanched Almond Flour
• 2 Tablespoon Coconut Flour
• 1 teaspoon baking soda
• 3 Tablespoons maple syrup
• 1/4 cup palm shortening
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened applesauce

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 Facts

Strawberry Rhubarb Shortcake

Amount Per Serving (1 g)

Calories 448 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 8g50%

Polyunsaturated Fat 24g

Cholesterol 31mg10%

Sodium 226mg10%

Carbohydrates 30g10%

Fiber 7g29%

Sugar 18g20%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.

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