Strawberry Shortcake
Author: Alexa Schirm
Serves: 6
- 2 Cups Fresh Strawberries
- For the Shortcake:
- 2 cups blanched almond flour, loosely packed
- ½ cup tapioca starch
- ½ tsp salt
- ½ tsp baking soda
- ½ cup butter
- 2 large eggs
- ¾ tsp vinegar or lemon juice
- 2 Tbsp Honey
- For the Whipped Cream:
- 1 Can Coconut Milk
- 1 tsp Vanilla
- 2 Tbsp Maple Syrup
- For the Biscuits:
- Preheat oven to 350 degrees.
- In a bowl combine the Almond Flour, Starch, Salt and Baking Soda.
- To the bowl, add the butter.
- Cut the fat into the flour until the fat is about the size of a pea.
- In a separate small bowl whisk together the eggs, vinegar or lemon juice and honey.
- Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
- Spoon out biscuits onto a parchment paper-lined baking sheet to create 6-8 biscuits.
- Bake for 18 minutes.
- For the Whipped Cream:
- Refrigerate can of Coconut Milk until chilled overnight
- Open can and remove fat from top
- Place in bowl and add vanilla and maple syrup
- Beat with hand mixer until stiff peaks form.
- Top biscuit with strawberries and whipped cream and enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/strawberry-shortcake/
3.2.2708