Honey Almond Strawberry Shortcake

Strawberries, I suppose there are people out there who don’t like strawberries but I can’t imagine why.

Being this is my first recipe post from Sicily and almost my birthday, I thought I should post about my most favorite birthday cake ever…Strawberry Shortcake. A friend of mine made a poppy seed cake the other day and served fresh strawberries with it. It was so good that I couldn’t quit thinking about making it into a type of shortcake with a bit of a health kick added.

So here we go…Happy Birthday to Me.

I used all almond meal in this first batch and I think the next batch in time for my birthday, I will use 1/2 almond meal and 1/2 almond flour.

They cooked beautifully and made 6 good size shortcakes.

You can easily make this a lighter version calorie wise by using Whipping Cream or Greek Yogurt sweetened with a touch of vanilla and honey.

I find it very difficult to stick to one serving of strawberry shortcake!

Oceans to Olives

Yields 6 Individual Shortcakes

Honey Almond Strawberry Shortcake

30 minPrep Time

15 minCook Time

45 minTotal Time

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Ingredients

For The Shortcakes:

2 1/2 cups almond flour (try with 1 cup almond meal and 1 1/2 cups almond flour if you like a bit more texture)
1 tsp baking powder
1/4 tsp sea salt
2 TB coconut oil melted
2 TB unsweetened pear sauce or apple sauce
1 TB honey
2 tsp Vanilla
2 TB Poppy Seeds
2 TB unsweetened almond milk
2 eggs

For The Strawberries:

1 quart fresh strawberries halved
2 tsp coconut sugar
1 tsp lemon juice

For the Whipped Topping:

1 cup whipping cream or mascarpone or plain greek yogurt...We like them all
2 TB vanilla or lemon juice, pick your favorite
1 TB honey or maple syrup

Instructions

For The Shortcakes

Preheat your oven to 176C / 350F degrees
Line a baking sheet with parchment paper or tin foil and set aside
In a medium mixing bowl, combine the almond flour, baking powder, and sea salt. Set aside
In another medium bowl, combine the coconut oil, pear sauce, zest, lemon juice, honey, almond milk, and eggs. Whisk together until well combined
Add the wet mixture to the dry mixture until it's thoroughly combined
Scoop out a large spoonful of the batter and gently roll into a small ball using your hands. Repeat with the remaining dough until you’ve made 6 balls
Place the dough balls on the parchment-lined baking sheet, separated by about two inches
Place into the refrigerator for 15 minutes to allow the balls to become more firm
Gently flatten each ball using the palm of your hand
Bake for 10-15 minutes, until golden brown on top and a knife or toothpick inserted into the center comes out clean

For The Strawberries

Place the sliced strawberries into a medium bowl and sprinkle the coconut sugar over them. Toss to fully cover the strawberries with the sugar and then set aside or refrigerate for later use. As the strawberries sit, they will release juices and get sweeter

For The Whipped Topping

Add whipping cream, vanilla and honey to a small bowl. Fold together gently. Spread topping on shortcakes and follow with the strawberries

Notes

We have also used Mascarpone as a topping and plain Greek yogurt as a topping. Be sure to add a touch of vanilla and honey to either one. They are both delicious with fresh strawberries!