Strawberry Shortcake with Almond & Coconut Flour

If you would like to roll these out, then you will need extra almond flour for your surface to do so.  However, you will need to be extra gentle, as almond flour is much different from regular flour (more fragile).  When gently patting them into rectangles in your hands, take a little almond flour or coconut flour to rub around, which decreases sticky hand syndrome.  Makes 9 shortcakes


3 1/4 cups blanched almond flour
2 Tb coconut flour
2 tsp corn-free baking powder (I make my own, or just use 1 tsp baking soda)
1/8 tsp salt
1/4 cup heavy whipping cream
4 Tb unsalted butter
2-4 Tb honey
2 eggs
2 tsp vanilla

egg, whisked, for coating before baking

2 pints of hulled, cleaned & sliced strawberries, set aside


Preheat oven to 425.  Line a baking sheet with parchment paper.

In a medium bowl, mix dry ingredients (almond flour, coconut flour, baking powder, & salt).  Set aside.

In a small bowl, combine all liquids (HWC, honey, eggs & vanilla).  

Add chilled butter to dry ingredients and use a pastry blender to cut the butter into the flour mixture.  You want pea sized butter.  

Add the wet ingredients and combine with a fork until thoroughly combined.  The dough will be sticky.  Pat the dough by hand into rectangles (about 1/3 cup worth) & place on the lined sheet.  

Brush tops with egg and bake at 12 minutes.  Rotate halfway through baking time.  Check on them, as almond & coconut flour can burn rather easily, especially at this high temperature.  Your shortcake will be a golden brown.  


Whipping Cream:

1 cup heavy whipping cream

1 Tb raw honey


Whisk cold whipping cream by hand in a metal bowl & whisk, until soft peaks form....OR...whip using an electric mixer at high speed, until soft peaks form.  Add the honey and mix gently throughout.