When I reached out to social media asking for July 4th recipe requests, one request I got was Strawberry Shortcake. I clearly didn't make it in time, but we've snuck in before summer is over, and before Labor Day BBQ time! I put it off because paleo baking is no joke! I can usually get a recipe pretty set after 2 batches, but this bad boy took at least 4. I sort of lost count... But I stuck with it, and now we've got a pretty perfect grain-free shortcake recipe. They're sort of a mix between biscuits and cake. It's the perfect texture to absorb all that juice the fruit gives off.
Colorado has awesome, juicy, sweet summer peaches, but you can stuff these shortcakes with whatever fresh fruit you've got! Obviously traditional berries are aways a hit! For an extra yummy touch, drizzle them with some almond or coconut milk and some raw honey. Or coconut whipped cream is always a fabulous option.
This will be the perfect treat for any BBQ this summer, and I personally think it's healthy enough for breakfast. I mean, nuts, fruit, eggs, maple syrup, those are all breakfast foods, right?
This recipe will make 4 or 6 shortcakes. It comes together quickly, with only 8 ingredients. If you divide the dough into 4, they'll be pretty huge once the fruit is added. Dividing it into 6 makes them a bit more reasonably sized. But who is going for reasonable?
2 1/2c blanched almond flour
1t baking soda
2T coconut flour
1/4c ghee or butter, cold
2T almond milk
2T maple syrup
- Slice the fruit, and place it in a medium bowl with the 1T honey. Toss to combine, then let sit while the shortcakes are prepared and cooled.
- Preheat the oven to 350, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Using a pastry cutter or knives, incorporate the butter into the dry ingredients until it begins to form pea-sized clumps.
- In a small bowl, whisk eggs with almond milk and maple syrup. Then pour the liquid into the dry ingredients.
- Using a spatula, stir just until everything is combined.
- Divide the dough into 4-6 even pieces. and put them on the parchment-lined baking sheet.
- Bake for 15 minutes for 6 shortcakes, or 17-18 minutes for 4 shortcakes.
- Let the shortcakes cool for 30 minutes before serving, then slice in half and stuff with fruit.
If you decide to make this yumminess, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these another time!