I’ve decided that every summer needs to have at least one shortcake, because summer and shortcake are just made for each other. Gloriously excessive gluts of fresh berries, stone fruit, or both… shortcake is best friends with all of them.
Shortcake is also fast, simple, and doesn’t heat up the kitchen (too) much; besides, even if it does, it’s worth it.
These were definitely worth it! Not only were they a delicious very late night snack to accompany a prerecorded watching of the GC time trials from the TDF16 (nerd alert, sorry not sorry), they also made an awesome side to eggs and greens the next morning for breakfast. Nothing better than a versatile shortcake…
In other news, the world’s most giant zucchini decided to make an appearance in the yard (it was subsequently turned into vegan, gf brownie bars as well as sautéed with kale for the obligatory savory part of dinner).
I also brought back the dashboard cookie the other day since I really wanted cookies and it was way too hot to even consider turning on the oven. They turned out great as usual, and my car smelled amazing for about five seconds.
But anyway. Back to shortcakes. The other funny thing is that I seem to always make them right before I leave for camp, which I do on Monday. Maybe summer = camp = shortcakes? Who knows. Whatever though, I’m just happy I made and ate them and sad that they’re gone. These were delicious with only strawberries, and with strawberries+raspberries… despite not really eating dairy these days, these were eaten with ice cream and it was SO worth it. Because sometimes you are reminded that life is short, and should be enjoyed to the fullest.
That being said, it’s summer! Make shortcakes! These are grain free and paleo, so have at it. Give your summer berries a playdate with their best friends shortcake and ice cream. Your return on investment will be delicious!
Grain Free Shortcakes with Summer Berries
Gluten free, grain free, refined sugar free, paleo (for those who eat butter). Lightly sweet, slightly vanilla-y. Excellent with any kind of berry (or stone fruit) that you happen to have on hand. I didn’t do anything to the fruit since it was so perfect; just slice and eat. Serve with ice cream, non-dairy, whipped cream, coconut whipped cream… the options are endless. Recipe lightly adapted from The Roasted Root, here! Yield: 7 medium sized shortcakes (go either bigger or smaller for 6 or 8 cakes, up to you!)
- 2.5 c almond flour (not almond meal, the consistency is different)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 tbsp salted butter, melted*
- 2 tbsp unsweetened almond milk
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 tsp apple cider vinegar
- Ice cream or whipped topping of choice for serving
- Summer berries or stone fruit for serving!
*coconut oil also fine, though I used butter and they were awesome because…. BUTTER.
Preheat the oven to 350, and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking soda, and sea salt. In a smaller bowl, whisk together melted butter, almond milk, maple syrup, vanilla, eggs and vinegar until combined. Using a spoon, stir the wet into the dry until incorporated. The dough is moist but should be workable (you can chill it for a few minutes if it’s not). Scoop dough balls in the size of choice and roll them gently in your palms before putting them onto the baking sheet a few inches apart. Flatten them slightly with your fingers or palm.
Bake for about 15 minutes (mine were perfect at 15) until the top is golden and cracked. A tester should come out clean. Eat immediately, or let cool on a rack (I like them room temperature).
Serve with ice cream or whipped topping of choice (mine was vanilla caramel gelato) and fresh strawberries — I love my fruit so much, I didn’t do anything to it, but feel free to doctor your fruit as you see fit.
Store these overnight in the fridge — they’re also great cold for breakfast the next day!
Wait...are those...cookies?! 