Paleo Shortcakes with Roasted Strawberries & Rhubarb

These paleo shortcakes are one of my favorite spring and summer desserts. They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center. The shortcakes are made entirely with almond flour and get a double dose of flavor from a splash of almond extract. Best of all, they come together in literally minutes using minimal ingredients.

Roasted strawberries and rhubarb

The shortcakes get topped with a sweet-tart topping of roasted rhubarb and strawberries, which is going to blow your socks off. I was never a huge fan of rhubarb, since it’s typically simmered in simple syrup, turning it saccharine and pulpy. However, when developing recipes for my cookbook I discovered that when it’s roasted with a touch of maple syrup and brown sugar, rhubarb develops the most alluring tart-sweet, caramelized flavor. I’m now HOOKED, and I think you will be too! Strawberries lend a juicy sweetness, turning it into a sauce. The roasted fruit is also awesome swirled into ice cream, yogurt or in breakfast bowls (it's featured in my book, Build-a-bowl!).

If you can’t get your hands on rhubarb, the almond shortcakes are also awesome with macerated strawberries (toss sliced strawberries with sugar and let them sit until juicy).

Tips for making paleo shortcakes

• I’ve said it before, and I’ll say it again, but a kitchen scale is one of my baking essentials. It will ensure that your baked goods - including these shortcakes - turn out perfectly every time (plus, it makes baking much easier - no measuring cups to wash!).
• Use a large, light-colored baking sheet, as a dark pan could cause the shortcakes to brown too quickly. 
• An ice cream scoop with lever makes it easy to scoop the shortcake batter.
• I use Bob’s Red Mill superfine almond flour, but any fine almond flour will work.

Other paleo recipes you might like:

• Chocolate Chip Cassava Cookie Bars
• One Bowl Banana Bread
• Almond Coconut Cake
• Easy Carrot Cake
• Paleo Salmon Cakes
• Almond & Cassava Flatbreads

Watch the Video!

Get the recipe: Paleo Almond Shortcakes!

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Paleo Almond Shortcakes with Roasted Strawberries & Rhubarb

You won’t believe how easy these almond shortcakes are to make! They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center. They’re made entirely with almond flour and get a double dose of flavor from a splash of almond extract. The shortcakes transform into a show-stopping dessert when topped with Roasted Rhubarb and Strawberries and whipped cream (for a quicker version, you can top them with sliced, macerated strawberries). If you're making everything at once, assemble the biscuit batter while the fruit roasts. The shortcakes are best eaten within a day of making, but they freeze beautifully. Be sure to check out my baking tips below.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Dessert

Cuisine: American

Servings: 6 shortcakes

Ingredients

• 2 ½ cups (250 grams) almond flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 tablespoons honey
• ½ teaspoon fresh lemon juice
• ¼ teaspoon almond extract
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1-2 teaspoons turbinado sugar
• Roasted Strawberries & Rhubarb (link in header)
• Coconut or regular whipped cream, for serving

Instructions

• Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the almond flour, sea salt and baking soda.
• In a small bowl, whisk together the eggs, honey, lemon juice, almond extract and butter. Add the wet ingredient to the dry ingredients, and stir to combine.
• Using an ice cream scoop, scoop the batter into 6 mounds on the baking sheet. Sprinkle turbinado sugar evenly over the biscuits. Bake until lightly browned on the bottom and top, about 16-18 minutes. Transfer to a cooling rack, and let cool at least 5-10 minutes.
• Cut the biscuits in half. Spoon the roasted fruit over each, and top with a big dollop of whipped cream. Serve (and swoon)!

Notes

Make it Ahead: The shortcakes can sit out at room temperature, uncovered, for up to 1 day (if they soften, reheat them until lightly crisp in a 350˚F oven). They can also be frozen for up to 3 months. Defrost them at room temperature and then reheat them until lightly crisp.

Recipe Tips:

• I’ve said it before, and I’ll say it again, but a kitchen scale is one of my baking essentials. It will ensure that your baked goods - including these shortcakes - turn out perfectly every time (plus, it makes baking much easier - no measuring cups to wash!).
• An ice cream scoop with lever makes it easy to scoop the shortcake batter.
• I use Bob’s Red Mill superfine almond flour, but any fine almond flour will work.
• Use a large, light-colored baking sheet, as a dark pan could cause the shortcakes to brown too quickly. 
•