Happy National Strawberry Shortcake Day! I had no idea how much I was waiting for this day to arrive. I’m actually more of a savory girl so sweets don’t hold a lot of attraction for me except for brownies and peanut butter cookies … Can’t seem to get enough of those!
The recipe I’m using here for the shortcake portion is the Classic Drop Biscuit recipe from Elena Amsterdam’s fabulous book The Gluten-Free Almond Flour Cookbook. Funny that I’ve made this recipe many times but never utilized them as strawberry shortcake because this was a home run.
Not only was this recipe great … It totally blew my mind and I’m not exaggerating! Dear hubby thought I was a maniac as I scarfed this down and wouldn’t shut up about it. I kept saying how this was the best dessert of my life and how amazing it was. He was like, “it’s okay”. I’m like, “dude, this is the best dessert of my life … what is wrong with you?” He kind of picked his fork at it and said, “well, the topping is sugar free”. I swear, I almost threw my dessert across the room at him because we eat low carb and sugar free every day of our lives … this is not new … and he rarely grumbles about anything I make so I was kind of stunned. I said, “man, the best part of this dessert is the biscuit anyway” to which he said, “well, that’s my least favorite part”. My reply was, “but you just said the topping was sugar free … now you’re dissing the biscuit?” Honestly, I can’t even remember what the next thing out of his mouth was because I chose to just stop talking to him and focus on my lovely, creamy, scrumptious strawberry goodness. Okay, I did have to have the last word … I reminded him that national fudge day was coming up this weekend and I was going to make it with full sugar, just for him. He seemed to perk up a little bit :-)
This recipe is so low in carbs that I didn’t feel one bit guilty eating it. The biscuits only have the carbs from the almonds, the heavy whipping cream was sweetened with Truvia, strawberries were on their own and then I did augment a little with some sugar free strawberry topping. Dear hubby must have just been moody so don’t listen to him … this dessert was the best dessert of my life :-)
- 2-1/2 cups blanched almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup grapeseed oil
- 1/4 cup Sugar Free Davinci Sweetening Syrup (or agave nectar)
- 2 large eggs
- 1 tsp lemon juice
- Preheat oven to 350 degrees.
- In large bowl, combine dry ingredients.
- In medium bowl, combine wet ingredients.
- Stir wet into dry ingredients.
- Drop batter in scant 1/4 cup portions onto baking sheet.
- Bake for 20 minutes or until toothpick inserted comes out clean.
- Makes 8 biscuits.
Adapted from Classic Drop Biscuits in The Gluten-Free Almond Flour Cookbook by Elena Amsterdam.