Lightened-Up Strawberry and Blackberry Shortcakes with Almond Drop Biscuits

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!