There is something sentimental about strawberry shortcake. It reminds me of summer cookouts and my grandparents victorian home perched on the banks of the Kalamazoo river. The sweet smell of strawberries, the soft, crumbling shortcake… I’m not sure what it is, but I’m taken back to catching fireflies in the yard, warm breezes; the family gathering after dark to play a game of Boggle while eating that simple dessert.
I realize that strawberry season is coming to a close for most of the world. Apple or pumpkin flavored dishes would be far more appropriate, however, I figured what could it hurt posting one last sweet, vibrant, berry covered treat before the fall fest begins.
What you will need, yields 5 small cakes:
1/4 cup almond meal
1/2 cup coconut flour
1/4 Bob’s Redmill Biscuit mix
2 tsp baking powder
2 tsp coconut sugar
1/4 tsp sea salt
2 tbsp butter
1/2 cup almond milk
Strawberries sprinkled with coconut sugar
Optional- Whipped cream, ice cream, or clotted cream for topping
Preheat the oven to 350 degrees ferinheight.
Place the flours, baking powder, sugar, and sea salt into a medium sized bowl and mix well. Add butter, cut in with a pastry cutter or knife, until the mixture is pebble like. Add milk and mix well.
Ball the dough into small circles and press onto a baking sheet. Bake for 12-15 minutes or until lightly browned on the edges (they will remain fairly light, be careful not to over bake). Remove from the allow to cool.
Serve with sliced strawberries and dissolve into memories as they come flooding back.