Grain-Free Strawberry Shortcake

When I was growing up, strawberry shortcake was a popular summer dessert that my mom would make for our family. Like most home cooks, she used Bisquick baking mix for the shortcakes. They were dense like a biscuit and just lightly sweet. The perfect compliment to fresh sliced strawberries in a sugary syrup and whipped cream. In this recipe for Grain-Free Strawberry Shortcake I attempt to recreate the texture and flavor of this favorite dessert without using traditional flour, refined sugar or dairy. I made many variations before I landed on this one. It reminds me of the original and satisfies my craving for this sweet dish. I like to top this dessert with a homemade whipped coconut topping.

Grain-Free Strawberry Shortcake

Print Recipe

• Total Time: 55 minutes
• Yield: 6 1x

Ingredients

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1 pound strawberries, sliced

1/4 cup plus 2 Tablespoons honey, divided

2 eggs

3 cups of almond flour

1 teaspoon baking soda

1/4 teaspoon salt

2 Tablespoons palm shortening

Homemade whipped cream or Coconut Topping

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Instructions

1. Preheat the oven to 300.
2. In a medium bowl combine the sliced strawberries and  2 Tablespoons of honey.
3. Set aside.
4. Place the eggs and 1/4 cup of honey in the bowl of a mixer.
5. Whip until light and lemony, about 3-4 minutes.
6. In a small bowl combine the almond flour, baking soda and salt.
7. Add the flour mixture to the eggs and honey and mix until a soft dough forms.
8. Pinch off small bits of the palm shortening and fold into the dough by hand.
9. Scoop the dough into 6 mounds on a parchment lined sheet pan.
10. Bake for 30-35 minute or until golden.
11. Let the shortcakes cool.
12. Slice the shortcakes in half horizontally.
13.  Place the bottom half of the shortcake on a plate.
14. Top the shortcake with honeyed strawberries and whipped cream or coconut topping.
15. Place the other half of the shortcake on top.
16. Repeat with the remaining shortcakes.

Notes

Coconut Topping Ingredients:

2 cans full fat coconut milk, refrigerated for 24 hours or more
3 Tablespoons honey
1 teaspoon vanilla

Coconut Topping Directions

Chill a mixing bowl and whisk attachment in the freezer for 30 minutes.
Open the cans of coconut milk and scoop the hardened cream into the cold mixing bowl.
Reserve the coconut water in a separate container to use for smoothies.
Whip the coconut cream in a stand or hand mixer for 3 minutes until fluffy.
Add the honey and vanilla and whip well to combine.
Coconut topping can be stored in the refrigerator for up to a week.

• Author: Emily Maxson
• Prep Time: 20 minutes
• Cook Time: 35 minutes