yield: 6 servings
prep time: 10 minutes
cook time: 15 minutes
In the South, we serve anything with (or on!) biscuits—yes, even dessert! Whether you call these shortcake-style biscuits or biscuit-y shortcakes, you will love them. Though fresh strawberries and whipped cream are the classic topping combination for these sweet little biscuitlike cakes, you may find more uses for them—or even eat them plain!
• 1½ cups fresh strawberries
• ¾ cup finely ground blanched almond flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 large egg
• ⅓ cup granular erythritol
• 2 tablespoons heavy whipping cream
• 2 tablespoons salted butter, melted but not hot
• ½ teaspoon vanilla extract
• 1½ cups Whipped Cream, for serving
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Hull and slice the strawberries and set aside.
3. In a small bowl, whisk together the almond flour, baking powder, and salt.
4. In a medium-sized mixing bowl, whisk the egg, then stir in the erythritol, cream, melted butter, and vanilla extract. While stirring, slowly add the dry ingredients; continue stirring until well blended.
5. Drop spoonfuls of the batter onto the prepared baking sheet, spacing the shortcakes 2 inches apart, to make a total of 6 shortcakes. Bake for 13 to 15 minutes, until the shortcakes are golden brown on the tops and a toothpick or tester inserted in the middle of a shortcake comes out clean. Allow to completely cool on the pan.
6. To serve, top the shortcakes with whipped cream and the sliced strawberries. Leftover shortcakes can be stored in an airtight container in the refrigerator for up to 5 days.
