SCD Recipe: Shortcakes for Strawberry Shortcake

Strawberry Shortcake is one of¬† my favorite¬†summer (or anytime really) desserts. I’ve tried several different SCD recipes to use as the cake part in the past, but this is my favorite! Usually they’re more like muffins, which is fine, but I really wanted something that was more like a biscuit.

These turned out exactly the way I wanted them. They’re light and a little crumbly. They work perfectly for shortcake. They’re not sweetened so they’d also work great for a savory dish like a pot pie or an accompaniment for soup.

I made these thin, but if you wanted something thicker like a biscuit that you would slice you could make them a little thicker and possible adjust the cooking time to a little longer to be sure they cook through.

For the shortcake I just sliced some fresh strawberries and let them sit for a little bit to get a little juicy. You could also thaw frozen strawberries to get more juice.

I whisked some SCD yogurt with some vanilla and honey for the filling. This recipe would also be perfect for yogurt made with heavy cream.

SCD Shortcakes

Course Breakfast, Dessert
Cuisine SCD
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 3/4 cups almond flour
  • 2 1/2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp SCD yogurt
  • 1 large egg
  • 1 tsp lemon juice
  • 1/4 cup cold butter

Instructions

  1. Heat oven to 350 degrees

  2. Line a baking sheet with parchment paper

  3. Sift almond flour, coconut flour, baking soda, and salt into a large bowl

  4. Mix dry ingredients

  5. Whisk yogurt, egg, and lemon juice together in a separate dish until smooth

  6. Add wet ingredients to dry

  7. Stir wet and dry ingredients until dough is crumbly

  8. Cut butter into small cubes

  9. Add to dough mixture

  10. Cut butter into dough until it is incorporated. It's okay if you can still see chunks of butter

  11. Form dough into a ball and place on a sheet of parchment paper

  12. Place another piece of parchment paper and press dough down to flatten it

  13. Use a rolling pin to roll out the dough to about a half inch thick

  14. Use a cookie cutter to cut into desired shape

  15. Place cutout dough onto the baking sheet so they're about an inch apart

  16. Repeat until all dough is used

  17. Bake for 20 - 25 minutes until shortcakes are golden and firm to the touch

  18. Cool on wire rack for at least 15 minutes before serving

  19. Store unsued shortcakes in refrigerator 


Sherry Lipp

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 cinemalowdown.com.
Sherry Lipp

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