Strawberry Shortcake

Nothing says "Strawberry Shortcake" more than warm summer eves! Fortunately, we've had no shortage of those :). This strawberry shortcake is light, fluffy, flavorful, and, best of all- strawberry-y!
And, during these warm evenings, you can enjoy this yummy treat even more knowing that it's paleo,
free of dairy and grains, and full of yumminess.

Makes 18-20 strawberry shortcakes.

Ingredients:

2 cups blanched almond flour
½ cup coconut flour
1 tsp baking soda
¼ tsp sea salt
4 eggs
½ cup honey or pure maple syrup
¼ cup coconut oil, melted
1 Tbs vanilla extract
½ cup coconut or almond milk

 For the Topping:

1 ½ cups heavy whipping cream, or for a dairy-free version you could use coconut cream (the thick stuff at the top of a can of coconut milk)
1 Tbs vanilla extract
1 Tbs honey or maple syrup (optional)
1 ½-2 cups fresh strawberries, sliced

Directions:

1. Using a stand or hand mixer, stir together the flours, baking soda, and salt.
NOTE: If you don't have an electric mixer, you can just mix in a large mixing bowl with a wooden spoon.
2. Mix in the eggs, honey, oil, vanilla, coconut milk, and stir until smooth.
3. Scoop 2-inch dollops of batter onto a parchment-lined baking sheet, placing each dollop about 1 inch apart from the other (they will expand while baking).
4. Using a metal spoon, slightly flatten out each dollop so the surface becomes a bit smoother.
5. Bake your shortcakes at 350° for 20-25 minutes, or until slightly crispy around the edges.
6. While the shortcakes are baking, whisk together the cream, vanilla, and honey using a hand or stand mixer, until stiff peak forms. NOTE: This can not be achieved without an electric mixer.
7. Let the shortcakes thoroughly cool, then place a dollop of whipped cream atop each one, and top with strawberries. Enjoy!