Strawberry Shortcakes with Orange Fennel Grain-Free Biscuits
Spring holidays are just around the corner, and I’ve got the perfect recipe for all of your festive gatherings. These grain-free strawberry shortcakes are sure to be a winner with every berry lover.
With Easter quickly approaching, nothing would be more delightful than serving up these friendly and colorful shortcakes. Not too sweet, they’re just as appropriate for brunch as they are for an after-dinner treat. And as spring bursts into bloom with bridal and baby showers popping up on the calendar, it really is the perfect time to make shortcake!
For the past few months, I’ve been experimenting more and more with grain-free, Paleo-friendly recipes. I’ve found that baking without grains can actually be quite delicious and super healthy, too.
If you’re going to dip your toe into grain-free baking, I can just about guarantee that you’ll need some almond flour stocked in your kitchen. There are quite a few brands out there these days, many of which I’ve baked with in a variety of ways. I don’t have a particular favorite—most brands have worked equally well for my baked goods so far. But if you really want “the cream of the crop” when it comes to almond flour, I’d recommend Honeyville Farms, which is ground a bit more finely than other brands. You can also make your own almond flour at home in a snap. See a tutorial here.
So, about these shortcakes. They’re comprised of three simple components:
- Biscuits: The almond-based biscuits are moist, tender, and sort of remind me of scones. Flecked with orange zest and fennel seeds, they boast loads of spring flavor in every tender bite.
- Coconut cream: Instead of whipped cream, I use coconut cream as a dairy-free alternative instead. Coconut cream is nothing more than the thick cream scooped off of the top of a can of full fat coconut milk. The coconut milk I buy is often already separated into thick cream and water when I purchase it, but that’s not always the case. To really ensure that the coconut milk separates, it’s smart to chill it first. Kelly, the queen of all things coconut over at The Spunky Coconut, has a great post about how to get perfect coconut cream. I’d suggest you give it a read. Of course, if you can tolerate dairy, you’re welcome to replace the coconut cream in this recipe with organic whipped cream, too! You could even use ice cream if you want.
- Strawberries: Feel free to use your favorite fruit here. Blueberries, raspberries, chopped pears, and even banana slices would all be delightful. If your fruit is a bit sour (as can be the case in the early spring), toss it with a bit of honey or maple syrup first before layering it with the biscuits and cream.
- Avocado, Lemon & Pistachio Pudding Cups
- Blueberry Lavender Granita
- Chocolate Orange Cheesecake
- Lemon Coconut Cupcakes
- Raw Banana Berry Pudding Pie Cups
Do you enjoy grain-free baking?
Strawberry Shortcakes with Orange Fennel Biscuits
Makes 8 biscuits
- 2 cups (192 grams) blanched almond flour
- 2 teaspoons fennel seeds
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
- 3 tablespoons honey
- 1 tablespoon finely grated orange zest
- Coconut cream (see this post for tips)
- Chopped fresh strawberries
- Mint leaves, for garnish (optional)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, fennel seeds, baking soda, and salt. In a small bowl, whisk together the egg, honey, and orange zest. Pour the wet ingredients into the dry and stir to form a thick, slightly sticky dough. Divide the dough into quarters. Out of each quarter, form 2 balls, yielding 8 balls total. Pat the balls between your palms to form biscuits that are 1/2- to 3/4-inch thick. Place the biscuits 2 inches apart on the baking sheet.
- Bake for about 12 minutes until golden brown and just firm to the touch. Cool completely.
- Using a sharp serrated knife, carefully split each biscuit in half horizontally. Spoon a dollop of coconut cream onto each bottom biscuit half and top with some strawberries. Place the biscuit “lids” on top. Garnish with additional coconut cream and mint leaves, if desired. Serve.
- Biscuits can be made up to 2 days ahead. Store in an airtight container at room temperature.
Hallie Klecker is the author of Super Healthy Cookies and The Pure Kitchen, both gluten- and dairy-free cookbooks focusing on fresh ingredients and whole foods. She is also the Editorial Content Manager for Simply Gluten Free Magazine. Hallie writes the recipe blog Daily Bites, where she shares her passion for cooking with whole, natural foods. Hallie is a certified Nutrition Educator and former personal chef. Connect with her on Facebook, Twitter, and Pinterest!
Read all of Hallie’s posts here.