Let the recipe tour begin … If you’ve been hoping for the opportunity to taste-test a few of the 100+ irresistible recipes in my new cookbook, Everyday Grain-Free Baking, I’ve got a special treat {literally} just for you!
This simple, yet decadent, strawberry shortcake recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, you have my promise that no one will even know it’s grain-free, unless of course, you tell them!
Plus, this recipe takes just minutes to make – simply top these beautiful biscuits with heaping spoonfuls of juicy strawberries and a dollop of homemade whipped coconut cream for a wholesome sweet treat that’s certain to bring a smile to everyone’s face.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
P.S. The lovely linens featured in the photo are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
Ingredients
- 2½ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup butter or coconut oil, melted
- 1 tablespoon pure honey
- 2 large eggs
- ¼ teaspoon pure vanilla extract
- 1 pound fresh ripe strawberries (or thawed frozen berries)
- 1 tablespoon honey
- Optional: Whipped Coconut Cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.
- For the Strawberry Topping: Slice the strawberries and toss with honey. If using, prepare the whipped coconut cream. Refrigerate until ready to serve.
- Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.
- Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.
- Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped coconut cream, if desired. A delightful treat for breakfast or dessert!
By the way, if fresh or frozen strawberries aren’t available in your neck of the woods, there’s no need to fret. This is one delightful recipe that you can truly enjoy year-round. That’s because these tasty biscuits are perfect topped with virtually any fruit of your choice.
In the winter, when kiwi fruit is in peak season, there’s nothing as wonderful as topping these delightful biscuits with fresh sliced kiwi and bananas. And when summer arrives, we love to pile on fresh sliced peaches, or mounds of summer berries, such as raspberries and blackberries.
So whichever seasonal fruit tickles your fancy, I hope these special Southern-style shortcake biscuits become a cherished favorite in your home too!
I just want to dive right into that plate it looks so good! You just can’t beat that combination of cream, berries and biscuits.
Thank you so much, sweet friend! You are such a blessing!
Can these be made using all purpose gf flour instead of the almond flour? I’m really new to the gf world…
thanks!
Hi, Krista. Welcome to the GF lifestyle. Please know we’re here to help. To answer your question, as you’ll soon discover, it’s not possible to substitute GF flour blends for blanched almond flour or coconut flour. That’s because grain-free flours like blanched almond flour (and coconut flour) require different amounts of liquids and eggs in order to create the right texture, taste and rise. So unfortunately you cannot sub the flour without also completely tweaking the rest of the ingredients in the recipe. I do invite you to give blanched almond flour a try, if you do not have a nut allergy of course. Or try coconut flour, as you’ll find several coconut flour recipes on my site as well. And please feel free to always ask a question. That’s what we’re here for. Blessings, Kelly 🙂
These look delicious! However, we have a nut allergy and avoid all peanuts and tree nuts. How would you convert this recipe to coconut flour only OR can you recommend another nut-free GF flour option? Thanks in advance!
Hi, Steph. I share a delicious coconut flour biscuit recipe in my cookbook that makes a great sweet biscuit to top with fresh strawberries and coconut cream. 🙂 However, if you haven’t yet grabbed a copy of my cookbook, this recipe from Leanne is also good: http://www.healthfulpursuit.com/2014/11/low-carb-coconut-flour-biscuits-bread/ Hope this helps! 🙂 Happy Spring!