Strawberry Shortcake

Strawberry Shortcake

 

These are some of our children working together on our annual project of processing handpicked strawberries.  The children look forward to May every year for this reason.  The orchard is usually full and overflowing with fruit.  They eat, pick, wash, eat some more, freeze, and repeat.  We not only love going to the orchard, but we know what kind of year we will have if we put our hands to work! 

 

Jason's homemade outdoor camp-sink
many hands make light work

Ingredients

  • 2 1/4 c. almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 3 T. coconut oil
  • 1 T. maple syrup or honey
  • 1 tsp. vanilla extract

 

Directions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  2. In a mixing bowl combine almond flour, salt, and baking soda.
  3. Add eggs, oil, maple syrup, and vanilla. Stir until combined.
  4. Using about 1/4 c. at a time, measure out the dough. Use your hands to form a round shortcake (about 2″ thick.) Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
  5. Bake for 15 -17 minutes or until the tops start to crack.
  6. Remove from the oven and allow to cool completely.
  7. When you’re ready to serve your the strawberry shortcake, top each one with a heaping spoonful of strawberries and a dollop of whipped cream.
  8. Store leftover biscuits in the refrigerator for up to 2 days.

Natalie