Honey Sweetened, Grain Free Strawberry Shortcake
This beautiful, delicious summery dessert is even better for you with no grains and only sweetened with honey! Enjoy strawberry shortcake for dessert or breakfast.
Servings: 9
Calories: 323kcal
Ingredients
Shortcake Biscuits
- 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
Toppings
- 1 lb. fresh strawberries
- 1 pint whipping cream
- 2-4 tablespoons raw honey or to taste
Instructions
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!