Almond Flour Strawberry Shortcake

This Almond Flour Strawberry Shortcake is a delicious healthy treat for your mom on Mother’s Day or any special occasion. It’s so delicious and light at the same time, your loved one will not recognize they are not eating the real cake. 

The shortcake is made with 100% almond flour, eggs, butter*, and Monk Fruit sweetener. The dough is easy to assemble, bakes in just 12 minutes, and after cooling it is ready to be served with fresh strawberries and whipped cream*.

Ingredients you will need to make Almond Flour Strawberry Shortcake:

• Almond flour – Be sure to buy almond flour from blanched almonds, I personally like Kirkland Brand.
• Eggs – Choose pastured or Omega-3 eggs.
• Monk Fruit sweetener  – I usually don’t use Monk Fruit sweetener, because of the sugar alcohol content (Erythritol), but it’s the best alternative to sugar for this recipe. Only 2 Tbsp was used for the shortcake. 
• Baking powder – Always choose organic food-grade baking powder without aluminum. 
• Salt – I prefer Celtic salt for the mineral content or Himalayan salt. 
• Butter or *Shortening – Use organic unsalted butter or for a dairy-free version use shortening made only from Red Palm Oil or a combination of Red Palm Oil and Coconut Oil. 
• Water – We will use ice-cold water in this recipe.
• Fresh strawberries – Always choose organic strawberries. 
• Heavy cream or *coconut milk – If you tolerate dairy choose organic whipped heavy cream or for a dairy-free version choose full-fat coconut milk that can be whipped as well, see the notes. 

Almond Flour Strawberry Shortcake

For 4 servings:

• 2 1/2 cups almond flour 
• 3 Tbsp Monk Fruit sweetener, divided
• 3/4 tsp baking powder
• 1/8 tsp salt
• 6 Tbsp unsalted organic butter, cut into small pieces and chilled
• 1 large egg plus 1 egg white, lightly beaten
• 1 Tbsp ice water

For decorating:

• 1 1/2 lb fresh organic strawberries, hulled and sliced 
• 1 cup organic heavy whipping cream or full-fat coconut milk (see notes on how to whip)

DIRECTIONS

1. Preheat the oven to 350°F. Line an 8″ round baking cake pan with parchment paper, grease the sides, and set aside. 
2. In a large bowl, combine Almond flour, 1 Tbsp Monk Fruit sweetener, baking powder, and salt. Work the butter into the flour mixture using two knives or a pastry blender until pea-size pieces form. Use a fork to stir in egg and egg white until just combined, then stir in ice water 1 tsp at a time until the dough just comes together. 
3. Turn dough out onto the prepared baking pan and gently pat it into an 8″ wide circle. Sprinkle 1 Tbsp Monk Fruit sweetener over top and press lightly to adhere. Bake until the shortcake is set in the middle and browned around the edges, about 12 minutes. Let cool completely on a wire rack, then with a butter knife carefully cut around the cake before opening the cake pan.
4. Slice hulled and washed strawberries and combine them with the remaining tablespoon of Monk Fruit sweetener in a medium bowl and let sit for 15 minutes. In a separate medium bowl, beat heavy cream with an electric mixer on medium-high until soft peaks form. 
5. Slice the shortcake into eight wedges, then top four wedges with about half of the whipped cream and strawberries. Top with the remaining shortcake wedge, then finish with a dollop of whipped cream and more strawberries. Serve immediately. 

[/directions]

NOTES:

How to whip coconut cream

Refrigerate a can of full-fat coconut milk overnight. Place a medium bowl and the beaters from a mixer in the freezer for 5 minutes. Turn the chilled can of coconut milk upside down and open. Drain the coconut water and scoop out the solid coconut cream. Mix the coconut cream in the chilled bowl and beat with the chilled beaters until creamy, about 3 minutes. The coconut whipped cream does not break down the way dairy cream does.

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