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Southern Strawberry Shortcake



  • Serves 8
  • Cooks in 35 mins (20m prep + 15m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

low sugar strawberry shortcake southern

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. 2.In a large bowl, whisk together the almond flour, baking powder, and salt.
  3. 3.Add the coconut oil and use a pastry cutter or your fingers to cut it into the flour mixture until the mixture resembles coarse crumbs.
  4. 4.Add the honey and stir until the mixture comes together to form a dough.
  5. 5.Drop the dough by spoonfuls onto the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown.
  6. 6.While the biscuits are baking, prepare the strawberries by tossing them with the honey in a medium bowl.
  7. 7.In a separate bowl, beat the chilled coconut cream with an electric mixer until fluffy.
  8. 8.To assemble the shortcakes, split the biscuits in half and top with the strawberries and whipped coconut cream.

lightbulb_outline Tips

  • chevron_rightMake sure your coconut cream is well chilled before whipping.
  • chevron_rightIf you don't have almond flour, you can use regular flour or a gluten-free flour blend.
  • chevron_rightFor a sweeter shortcake, add more honey to the strawberries.