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)
Honey

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.



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