SCD Recipe: Strawberry Shortcake

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
2 eggs

The ingredients for the rest will depend on how many desserts you are making. You will need:

 Sliced strawberries
Lemon juice
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.

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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3 thoughts on “SCD Recipe: Strawberry Shortcake

  1. I just tried these yesterday, and they were great. My son, who is 16 and on the diet for his UC newly diagnosed in April, had two servings with whipped coconut cream! The whole family ate and enjoyed them for a wonderful end to my oldest’s last family dinner before going off to college in a couple of days 🙁 Thank you for sweetening that for all of us.

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