Healthy Strawberry Shortcakes Recipe That Is Firework Worthy
Can a 4th of July dessert really help you feel fuller longer and prevent you from going back to the picnic table for seconds? This one can. Powered by healthy fats and a good amount of protein, this strawberry shortcake can even be a breakfast meal. Almond flour packs the same nutrition as whole almonds. Almonds are high in vitamin E, help control blood sugar, have a healthy amount of unsaturated fats, contain proteins that help support brain health, and, of the many things they do, almonds are loaded with minerals that help support bone health. So in honor of Independence Day, let’s go red, white, blue and almond with this fresh take on strawberry shortcakes.
Strawberry Shortcakes – Yield: 6
- Preheat oven to 350 degrees.
- In a mixer whip together butter, vanilla extract and maple syrup until light and fluffy.
- Beat in 1 egg at a time.
- Add the almond flour, arrowroot, baking soda and sea salt. Mix until well combined.
- Refrigerate the dough for 20 minutes.
- Scoop mixture into 6 balls. Shape into biscuit shape about 1 inch thick and place on a parchment lined baking sheet.
- Bake for 15 minutes or until shortcakes are golden brown.
- Let cool.
- 2 pints strawberries
- 1 pint blueberries
- ½ tsp. vanilla extract
- ¼ tsp. lime zest
- Remove stems from strawberries and cut into quarters.
- Place in a bowl with blueberries, vanilla and lime zest.
- Stir then set aside.
- Refrigerate coconut milk for 12 hours or longer.
- Take coconut milk out of fridge.
- Gently scoop out the coconut fat on the top of the can and place into a mixing bowl.
- Whip the coconut fat until light and fluffy.
- Add stevia, cinnamon and nutmeg and sea salt.
- Use immediately or refrigerate for up to 1 day.
How To Assemble The Shortcake
- Slice shortcakes in half.
- Remove tops.
- Spoon on some coconut cream.
- Spoon on a generous amount of berries.
- Cover with biscuit tops.