Southern Strawberry Shortcake
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- Serves 8
- Cooks in 35 mins (20m prep + 15m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
low sugar strawberry shortcake southern
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2.In a large bowl, whisk together the almond flour, baking powder, and salt.
- 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.Add the honey and stir until the mixture comes together to form a dough.
- 5.Drop the dough by spoonfuls onto the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown.
- 6.While the biscuits are baking, prepare the strawberries by tossing them with the honey in a medium bowl.
- 7.In a separate bowl, beat the chilled coconut cream with an electric mixer until fluffy.
- 8.To assemble the shortcakes, split the biscuits in half and top with the strawberries and whipped coconut cream.
lightbulb_outline Tips
- Make sure your coconut cream is well chilled before whipping.
- If you don't have almond flour, you can use regular flour or a gluten-free flour blend.
- For a sweeter shortcake, add more honey to the strawberries.