Shortcake (makes 12 cakes):
2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 cup butter (softened)
1/4 cup honey
1 tsp lemon juice
The ingredients for the rest will depend on how many desserts you are making. You will need:
Yogurt made from whipping cream (or yogurt made from part whipping cream, part half & half)
To make the shortcakes:
Preheat oven to 350 degrees.
Linea muffin pan with baking cups.
Stir almond flour, salt, baking soda, and spices in a large bowl.
Mix butter, honey, lemon juice, and eggs in a medium bowl. Whisk until well mixed.
Stir wet ingredient into the dry and stir until combined.
Pour batter into baking cups so they are about 1/2 to 2/3’s full.
Bake for 20 – 25 minutes until toothpick inserted in center comes out clean.
Cool before using for shortcakes.
To prepare shortcake:
Slice strawberries – I would say about a cup of sliced strawberries per person.
Place strawberries in a bowl and stir with a little lemon juice – about a 1/4 tsp per cup of strawberries.
Allow to sit while you prepare the whipping cream.
Beat whipping cream yogurt with a little honey to taste. Beat until it is light and fluffy. It will come out pretty light, especially if you are using yogurt made with 100% whipping cream. I would say about a 1/2 cup (before whipping) per person with about a 1/2 tsp of honey (I didn’t really measure this part, I just took what I thought I needed).
Cut shortcake in half.
Place one half on a plate or in a bowl. Top with sliced strawberries and a spoonful of the whipped yogurt. Add another layer of strawberries and yogurt. Top with other half of shortcake. Add a little more whipped yogurt and a couple of strawberries for garnish.
This recipe being shared on Slightly Indulgent Tuesdays.
Latest posts by Sherry Lipp (see all)
- Visiting the China Ranch Date Farm – The Perfect SCD Destination - November 3, 2018
- SCD Recipe: White Chocolate and Pumpkin Butter Cups - October 28, 2018
- SCD Recipe: Cauli-Tot Casserole - October 21, 2018