What’s more summery than strawberry shortcake? Nothing, of course!
Since I was a little girl, I’ve loved strawberry shortcake. I have vivid memories of sitting on the couch at my grandma’s house, watching re-runs of The Brady Bunch and waiting for her to make a fresh batch of scones for shortcake. Just the thought of it makes my mouth water all over again.
I recently set out to make my favorite dessert a little healthier… my goal was simple: reduce the refined sugar but keep the flavor! Bonus points if it could be gluten-free!
I played around with different recipes and finally got lucky! The final product is made with a blend of almond flour and Bob’s Red Mill 1:1 Gluten Free Flour. The almond flour keeps it dense. I also used (my favorite!) Nancy’s Plain Whole Milk Honey Yogurt, which helps lend that sweet-tangy taste (and replaces the need for oil or butter).
Instead of any refined sugar, I opted for organic honey. The honey, almond, and berries are a match made in heaven!
What You’ll Need:
- 1 1/2 cup Bob’s Red Mill GF Flour
- 1 1/2 cups almond meal (almond flour)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon Almond extract
- ½ c. Nancy’s Plain Honey Yogurt
- 2 eggs
- 2 Tablespoons Coconut shortening
- 2 Tablespoons organic honey
1. Whisk the flour, almond meal, baking powder, and salad in a medium mixing bowl.
2. In a separate large mixing bowl, combine Nancy’s Plain Honey Yogurt, eggs, coconut shortening, and honey. Blend using a handheld mixer until thoroughly combined.
3. Slowly add in dry flour mixture to wet mixture. Use a spatula to mix and turn until incorporated. Dough will be crumbly, but should stick together when pressure is added. Use clean hands to form 2-3” balls. Lay balls onto prepared parchment paper and use the flat edge of a spatula to flatten slightly.
4. Bake at 450-degrees for 10-12 minutes or until edges are golden brown.
5. Serve warm with Nancy’s yogurt, whipped cream, and mixed berries. If you’re really fancy, drizzle some honey over everything. It’s the bees knees!