Red, White and Blueberry Shortcake
Prep time: 
Cook time: 
Total time: 
Serves: 12, depending on size
  1. Start with the berries and syrup. Combine strawberries and maple syrup. Stir, seal and set aside for a few hours to overnight.
  2. Now, make your whipped cream. Combine all whipped cream ingredients in a chilled mixing bowl (only need about 10 minutes to chill the bowl). Beat coconut cream in bowl until creamy. Add vanilla and maple syrup and mix until creamy (about a minute).
  3. Next, make the biscuits. Preheat oven to 350 degrees F. Combine all wet ingredients, except sparkling water. Combine all dry ingredients in a large bowl.
  4. Add dry to wet and mix until well combined. Add sparkling water half way through mixing.
  5. Using a large cookie scooper (about 2 oz is the size I used), scoop and plop your batter into baking sheet lined with parchment paper. Bake 25-30 minutes.
  6. Serve warm with strawberries in syrup and fresh blueberries with your coconut whipped cream -- yummm.
  7. Optional: go even bigger and serve รก la mode with an AIP-friendly ice cream. Enjoy!
Recipe by Autoimmune Wellness at