I’ve mentioned about a trillion times that I’m not an avid dessert eater, I’ve also mentioned about a trillion times that I’m dieting for my wedding that’s in 15 days. You don’t need to hear it again; heck I don’t need to hear it again.
So I won’t mention it again. Except I probably will tomorrow, but today? Nope.
Instead, I’ll talk about how much I adored these strawberry shortcakes. Light, sweet and deeelicious. The “cake” part is actually a sweet drop biscuit, made with half almond flour, (my current favorite ingredient) half all-purpose flour, just a touch of butter, a pinch of sugar and a hefty dose of buttermilk.
The almond flour gives these scrumptious cakes a nutty bite and dense texture that I love, while the buttermilk aids in a fine crumb. These, as you can imagine are much healthier than the normal biscuit I typically make that’s chock-full of cream and butter – and you know what? I might have liked these better…
The biscuits themselves would be lovely on their own, warm, with a pat of butter and jam, but with juicy strawberries, blackberries and light cool-whip (yes, please don’t shame me, I used cool-whip) these are pure heaven – without the guilt.
So whether you’re a dessert love or hater; on a diet or eating whatever you’re heart desires, this dessert should be on your plate and in your belly ASAP.
Have a wonderful weekend my friends!
- ¾ cup almond flour
- ¾ cup all-purpose flour + 3 tablespoons
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ⅛ teaspoon baking soda
- Pinch of salt
- 3 tablespoons butter, cold and cut into small cubes
- ¾ cup buttermilk
- Preheat oven to 400 degrees.
- In a medium bowl, combine flours, sugar, baking powder, baking soda and pinch of salt. Using a fork or pastry cutter, cut butter into flour until the butter is in tiny pieces. Stir in buttermilk until just incorporated. Using two spoons drop biscuits onto a baking sheet fitting with a silt pad or a greased baking sheet. Bake until slightly brown and cooked through, about 12-13 minutes.