With sunshine, way more hours spent outdoors, and activities like beach and camping under way, both healthy as well as easily portable desserts are just the ticket. Especially those loaded with fruit and cream, eh? Because when is there ever a bad time for fruit laden, cream filled desserts? Ill tell you when: never 😀
(The perfect setting for enjoying tasty treats such as these!)
These shortcakes are light, lovely, and easy to make. Heaped with any type of berries for which your heart yearns (and stomach craves), and a dollop of cream, these are just the thing. They are lactose free, very low in sugar, and made with whole grains.
Here’s how to make em:
1.5 cup of wheat flour
3 tablespoons of sugar, or coconut sugar (I recommend the latter for lower glycemic index induction)
1.5 teaspoon of baking powder
A sprinkling of cinnamon
3 tablespoons of cold butter, cut into pieces
1 tablespoon grated lemon zest
1 large egg slightly beaten
1/2 cup of buttermilk, + 1 tablespoon (I made my own by combining 1 cup of almond milk and 1 tablespoon of white vinegar, then letting it stand for 5-10 minutes)
1 tablespoon almond extract
1 tablespoon sliced almonds, if you wish
- Preheat oven to 400 degrees F.
- Combine the flour, sugar, cinnamon, and baking powder in a large bowl.
- Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg, almond extract, and 1/2 cup of the buttermilk in a small bowl.
- Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges.
- Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds if you wish.
- Bake until golden brown, 12 to 15 minutes.
Enjoy these warm (though not hot- allow to cool for 10-15 minutes prior to eating), heaped with berries and whipped cream.
They also store well and will taste just as good at room temperature over the next couple days. Keep additional shortcakes in an airtight container at room temperature.
To make the jars as pictured, layer whipped cream, crumbled shortcake, and berries in a Mason jar. Keep in the fridge to maintain form and freshness. They will keep for about 24 hours.
To make your own whipped cream, beat a container of heavy cream mixed together with 2-3 tablespoons of honey, using an electric mixer on medium high for a couple minutes until the cream grows thick and stiff.