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Strawberry shortcakes – paleo recipe
Stav Kogan

Strawberry shortcakes

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 16 oz (450 g) fresh strawberries
  • 1–2 tsp honey (optional)
  • 2 cups (300 g) blanched almond flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp cold grass-fed butter or coconut oil
  • 2 large eggs
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • Wash, hull, and slice the strawberries as small as you desire.
  • Allow cakes to cool, then slice horizontally, and spoon some of the strawberry mixture into the middle, and some extra on the side.

Method
 

  1. Mix in a bowl together with honey, if desired, to somewhat macerate the strawberries.
  2. Preheat oven to 350°F (175°C).
  3. Line a sheet pan with some parchment paper.
  4. In a large bowl, combine the almond flour, baking soda, and cinnamon.
  5. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
  6. In a separate bowl, whisk together the eggs, honey, and vanilla.
  7. Stir the wet ingredients into the dry.
  8. Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
  9. Bake for 15–20 minutes until golden brown.

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