Healthy Strawberry Shortcake | Real Food Desserts
This real food dessert is gluten-free, refined sugar-free, soy free, and has a dairy free option. Made with wholesome ingredients you can eat this strawberry shortcake guilt free.
Ingredients
SHORTCAKES
- 1 cup almond flour
- ⅔ cup tapioca flour
- ½ cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp honey
- 5 tbsp butter
- ½ cup milk
- 1 tsp lemon juice
- 2 eggs
STRAWBERRIES
- 2 pounds strawberries
- ¼ cup honey
WHIPPED TOPPING
- 1 cup heavy whipping cream or cream from raw milk
- 1 tbsp honey
- 1 tsp vanilla
Instructions
SHORTCAKE
- Preheat the oven to 400 degrees.
- Add all the dry ingredients to a large mixing bowl and mix well.
- Cut the butter into small pieces and add it to the dry ingredients. Push it into the flours with two forks or a pastry cutter until it is well incorporated.
- Add all the wet ingredients to a small bowl and whisk them together.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Allow the mixture to sit for a few minutes so the flour can absorb the liquid.
- Form about 1/4 cup of the dough into biscuit shapes and place on a parchment paper-lined baking dish. You can use a 1/4 cup measuring cup or your hands to do this. To keep the dough from sticking coat your measuring cup or hands in flour.
- Bake for 12 minutes or until a toothpick comes out clean.
STRAWBERRIES
- While the shortcake is baking slice the strawberries and set them in a bowl.
- Drizzle the honey over the strawberries and stir.
WHIPPED TOPPING
- Add all the ingredients to a large mixing bowl.
- Mix with a hand mixer until stiff peaks form. This will take several minutes.
Notes
Slice the biscuit in half and pour the sweeten strawberries in the middle and a scoop of whipped topping.
Put the top of the biscuit back on and add more strawberries and whipped topping.
Enjoy!
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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.