Healthy Strawberry Shortcake

Name: Healthy Strawberry Shortcake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 2 large eggs; 2 Tbsp avocado oil; 1 tsp pure vanilla extract; ½ tsp almond extract; 2 cups almond flour; ½ cup tapioca flour; ½ tsp baking soda; ¼ tsp sea salt; 2 Tbsp pure maple syrup or honey; 4 cups ripe strawberries; 2 Tbsp pure maple syrup; Pinch sea salt; 1 15-oz can coconut cream*; 1 to 4 Tbsp sweetener of choice; ½ tsp vanilla extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 Servings
Calories
535 kcal
Course
Main Course
Cuisine
American

Healthy Strawberry Shortcake

Tyler Espinosa

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A healthier strawberry shortcake recipe with grain-free almond flour biscuits. Low sugar, dairy-free, and refined sugar-free for a delicious classic dessert!

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Ingredients

Servings

Almond Flour Biscuits:

2 large eggs
2 Tbsp avocado oil
1 tsp pure vanilla extract
½ tsp almond extract optional
2 cups almond flour
½ cup tapioca flour
½ tsp baking soda
¼ tsp sea salt
2 Tbsp pure maple syrup or honey

Strawberries:

4 cups ripe strawberries
2 Tbsp pure maple syrup optional
Pinch sea salt

Whipped Cream

1 15-oz can coconut cream*
1 to 4 Tbsp sweetener of choice see note**
½ tsp vanilla extract

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Instructions

Toss the strawberries, pure maple syrup and a pinch of sea salt together in a large bowl and refrigerate until ready to use. If you like your strawberries mashed and liquidy, you can mash them with a potato masher.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk the eggs, avocado oil, pure maple syrup, and a teaspoon of vanilla extract and almond extract together in a medium bowl until well-combined.
Add the almond flour, baking soda, and sea salt to the mixing bowl and mix until well-combined and a thick biscuit dough forms. It's perfectly normal if the dough is very sticky!
Form 4 to 6 biscuits out of the dough and place them on the baking sheet.
Bake for 10 to 12 minutes, or until the biscuits are golden brown and test clean. I find 10 minutes to be just right.
Allow the biscuits to cool completely before slicing (note if you slice them when they are still hot, they will crumble quite a bit). Use a sharp knife to slice them through the center (a serrated knife works best)
Place the shortcakes on separate plates to make individual strawberry shortcakes and load them up with homemade or store-bought whipped cream and fresh strawberries. Serve and enjoy!

Notes

*If you can’t find canned coconut cream, buy 1 can of regular coconut milk and refrigerate it overnight. When you open the can, scoop out only the white cream (or “flesh”). Or use 1 pint heavy whipping cream if you aren’t dairy-free.
**Add powdered sugar or pure maple syrup to your personal taste to the whipped cream if you’d like. I would recommend using 1 to 4 tablespoons of a granulated sweetener or 1 tablespoon of a liquid sweetener.
Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to 5 days. For the best result, store the biscuits, strawberries, and whipped cream in separate containers.
Nutrition facts calculated excluding the whipped cream, as whipped cream varies greatly depending on the ingredients and the amount used.