Strawberry Shortcake

Ingredients

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
• ½ tsp vanilla extract

Instructions

1. Toss the strawberries, pure maple syrup and a pinch of sea salt together in a large bowl and refrigerate until ready to use.
2. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
3. 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.
4. 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 normal if the dough is very sticky!
5. Form 4 to 6 biscuits out of the dough and place them on the baking sheet.
6. Bake for 10 to 12 minutes, or until the biscuits are golden brown and test clean. I find 10 minutes to be just right.
7. Allow the biscuits to cool completely before slicing (note they will crumble quite a bit when they are still hot). Use a sharp serrated knife to slice them through the center
8. Place the shortcakes on separate plates to make individual strawberry shortcakes and load them up with whipped cream and fresh strawberries. Serve and enjoy!

Serves 4

Inspired by theroastedroot