This honey-sweetened, grain-free strawberry shortcake is a healthy twist on a classic treat everyone is sure to enjoy!
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All the summer treats.
As much as I love spring, when it rolls around my taste buds automatically skip ahead to all the fruits that summer brings. Peaches, watermelon, strawberries…
Living down in the south, strawberries are fairly cheap in the summer months, and I like to take full advantage of that. Popsicles, donuts, fruit snacks, and granola are a few of my favorite ways to use up the summer’s strawberry bounty. And of course the classic dessert: strawberry shortcake!
Easy, grain-free biscuits.
I usually serve my strawberries atop a normal, gluten-free shortcake biscuit, but this year I’ve been trying hard to cut out all grains to help my immune system heal. Therefore, these grain-free shortcake biscuits are perfect for this treat!
This recipe has been through a few tweaks and trials, but my hubby declared them good enough for dessert, so I’m leaving them as is for this shortcake recipe. Feel free to add in more sweetener if you’d like them sweeter, but don’t add too much or it will change the consistency of the batter too much.
Strawberry shortcake: a honey-sweetened treat.
To help give the strawberries that syrupy texture I love in shortcake, but without the sugar, I drizzled the cut berries with a little local honey. And to keep this treat as healthy as possible, I like to make my whipped cream with honey, as well!
Without any refined sugar, this grain free strawberry shortcake is practically healthy. So whip some up and enjoy it for dessert, or breakfast!
Honey Sweetened, Grain Free Strawberry Shortcake
- 1/4 cup cold butter
- 1/3 cup coconut flour
- 1/4 cup flax meal
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 4 teaspoons raw honey
- 2 eggs
- 1 lb. fresh strawberries
- 1 pint whipping cream
- 2-4 tablespoons raw honey or to taste
For the Shortcake Biscuits
- Preheat oven to 375° and line a cookie sheet with parchment paper.
- Whisk together dry ingredients, then cut in butter until evenly crumbled.
- Stir in honey and eggs until well combined.
- Roll about 2 tablespoons of dough into a ball. Place on the prepared cookie sheet and gently press down until about 1-inch thick.
- Bake for 12 minutes, or until golden brown on the edges.
- Makes 9 biscuits.
For the Toppings
- Place hand beaters and a freezer-safe bowl in the freezer for about 1/2 hour (put them in when you begin the biscuits, and they'll be chilled by the time you're ready to whip the cream). When chilled, pour in the whipping cream. Beat on high for a few minutes or until it starts to stand in peaks. Add in a few tablespoons of honey and beat again to mix well.
- Wash and chop strawberries to desired size (I usually just dice them up). Place in a bowl and drizzle with a few teaspoons of honey and let sit for a few minutes.
- To serve, split the biscuits if desired, or leave whole. Top with a scoop of strawberries and a dollop of whipped cream- or, to get fancy, put the whipped cream in a piping bag with a star tip and pipe it onto the berries.Enjoy!