When I went strawberry picking last weekend, they had strawberry shortcakes for sale. Obviously they weren’t gluten-free, so I didn’t have one. BUT, I was inspired to make my own version when I got home. I was incredibly excited about it, especially since I had some raw cream to make my own whipped cream!
There are three parts to a strawberry shortcake: the biscuit, the strawberries and the whipped cream. I made everything from scratch- YUM 🙂
Gluten-free biscuits (Makes 6-12 biscuits depending on size)
Inspired by this recipe by Elana from Elana’s Pantry. I added more honey and the vanilla since I was going to be using these in a sweet recipe. You could do less honey and omit the vanilla for regular dinner biscuits. These are phenomenal! I have actually been cutting them in half and toasting, then smearing with butter and jam in the mornings.
- 2 cups almond flour/meal
- 1/2 cup flax seed meal
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup butter, softened
- 2 eggs
- 2-3 tbsp honey
- 1 tsp vanilla
1. In a medium sized bowl, mix together the almond meal and the flax meal. Add in the salt and baking soda and stir together.
2. In another bowl, whisk together the softened butter, eggs, honey and vanilla.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms. Add more almond meal if it is too sticky, or add a little water if it is too dry.
4. Form your biscuits. You have a few options here: you can either roll out the dough and use a circle cutter to make round biscuits, or you can put into a muffin pan for more of a muffin shape, or you can put into a special pan that has squares instead of circles like I did 🙂 This formed 12 little squares of biscuits. They were a little small, but I liked that it made more biscuits.
5. Bake the biscuits at 350 for 10-12 minutes, depending on their size. Just keep an eye on them and make sure they don’t get too brown. Remove from the oven and let cool.
- 1 cup strawberries
- 1 tbsp honey
1. Chop the strawberries up into small chunks and place in a bowl.
2. Drizzle with honey and stir to coat.
3. Let sit in the fridge until you’re ready to serve. The sugar in the honey will bring out the juices.
Whipped Cream (Makes about 1 1/2 cups of whipped cream)
- 1 cup cream, raw if you can find it
- splash of vanilla
- 2-3 tbsp honey
1. Before you begin, put your bowl and beaters into the freezer for a few minutes.
2. Take out of the freezer and pour the cold cream into the bowl.
3. Add the splash of vanilla and then beat the cream until stiff peaks form.
4. Drizzle in the honey and fold in carefully with a spatula.
5. Cover and put in the fridge until ready to serve.
- 1 biscuit
- 2 spoonfuls of strawberries
- 2 dollops of whipped cream
1. Cut the biscuit in half and place on a plate.
2. Place one spoonful of strawberries on the bottom half of the biscuit.
3. Top with a dollop of whipped cream.
4. Repeat with the top half of the biscuit.
5. Enjoy 🙂