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.
If you want to make SCD yogurt using heavy cream check out my instructions and video here!
SCD Shortcakes
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
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Heat oven to 350 degrees
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Line a baking sheet with parchment paper
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Sift almond flour, coconut flour, baking soda, and salt into a large bowl
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Mix dry ingredients
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Whisk yogurt, egg, and lemon juice together in a separate dish until smooth
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Add wet ingredients to dry
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Stir wet and dry ingredients until dough is crumbly
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Cut butter into small cubes
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Add to dough mixture
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Cut butter into dough until it is incorporated. It's okay if you can still see chunks of butter
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Form dough into a ball and place on a sheet of parchment paper
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Place another piece of parchment paper and press dough down to flatten it
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Use a rolling pin to roll out the dough to about a half inch thick
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Use a cookie cutter to cut into desired shape
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Place cutout dough onto the baking sheet so they're about an inch apart
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Repeat until all dough is used
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Bake for 20 - 25 minutes until shortcakes are golden and firm to the touch
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Cool on wire rack for at least 15 minutes before serving
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Store unsued shortcakes in refrigerator
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