Grain-Free Strawberry Shortcakes

Serves 6

These individual strawberry shortcakes have the most wonderful presentation and are quite decadent. This treat isn’t for the faint of heart – it’s whipped cream after all! It’s a perfect dessert for anyone on a grain-free diet!

Grain-Free Strawberry Shortcakes

Serves 6

These individual strawberry shortcakes have the most wonderful presentation and are quite decadent. This treat isn’t for the faint of heart – it’s whipped cream after all! It’s a perfect dessert for anyone on a grain-free diet!

Directions:

1. Heat the oven to 310ºF (155ºC). Line a cookie sheet with parchment paper.
2. If using a food processor: Combine the almond flour, baking soda, and butter in the work bowl, and pulse until the mixture just comes together. Transfer to a mixing bowl and add 1 Tbsp honey, yogurt, and egg. Stir until forms a dough.
By hand: Combine the almond flour and baking soda in a large bowl. Add the butter and incorporate it into the almond flour using your finger tips, until it resembles a coarse meal. Add the honey Yogurt, and egg, and stir until it forms a dough.
3. Separate the dough into 6 equal balls and form into 3 inch (8 cm) rounds ¾ inch (2cm) thick.
4. Place 2 inches (5 cm) apart on the prepared cookie sheet and bake for 15 minutes.
5. Remove from the oven and cool.
6. Whip the whipping cream Yogurt and 3 Tbsp (45mL) honey with an electric mixer until it is thick and forms soft peaks. Don’t overmix.
7. Slice each shortcake in half width-wise and place the bottom half on individual serving plates. Divide the berries and cream evenly among the cakes. Start with a layer of whipped Yogurt and top with the remaining shortcake round. Finish with more whipped Yogurt and berries.
8. Refrigerate until 15 minutes before you are ready to serve. Bring to room temperature before serving.