Grain-Free Strawberry Shortcake


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • zest of one lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons heavy cream (may sub melted coconut oil, butter, or ghee)
  • 2 large eggs
  • Lots of fresh strawberries
  • More heavy cream

Preheat oven to 350 degrees.  Combine flours, salt, baking soda, baking powder, and lemon zest.  In a separate bowl, whisk together the lemon juice, heavy cream, and eggs.  Pour the wet ingredients into the dry, and stir until the dough starts to come together.  (It will be a bit clumpy – not easily combined – similar to typical scone dough.)

Line a baking sheet with parchment paper.  With your hands, roll the dough into balls, and press the tops with your hands, so they resemble small hockey pucks.  Bake for 15-20 minutes until golden brown.

In the meantime, whip the heavy cream (I prefer mine unsweetened), and chop fresh strawberries (they are particularly good when doused with a bit of lemon juice).

When the biscuits are ready, cover them with berries and cream.  Share with friends, and eat right away.


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