These paleo almond 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. (Meaning you should go make them now!). VIDEO below!
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).
How to make paleo shortcakes
The shortcakes are a cinch to make, especially if you have these tools on hand:
- I’ve said it before, and I’ll say it again, but a kitchen scale is one of my baking essentials. They’re not very expensive, and they make baking much easier (no measuring cups to wash!) and far more accurate (meaning better baked goods!).
- Large, heavy baking sheets are a must. You want light-colored baking sheets, as dark pans can cause foods to brown too quickly. I have set of rimmed sheets and rimmless sheets (which are great for cookies).
- I use my ice cream scoop with lever for way more than ice cream. It makes quick work out of filling muffins cups or shaping biscuits and shortcakes.
- I use Bob’s Red Mill superfine almond flour, which has a fine texture that doesn’t clump as easily as other brands.
It’s hard to believe Memorial Day is right around the corner. Where in the heck has this year gone?! We have friends coming in town, and we’ll be grilling, fire-pitting and shortcake eating. I hope you have a wonderful weekend!
Watch the Video!
Get the recipe: Paleo Almond Shortcakes!
Paleo Almond Shortcakes with Roasted Strawberries & Rhubarb
- 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 (see below)
- Whipped cream (or whipped coconut cream), for serving
- 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!)
Roasted Strawberries & Rhubarb
- 3 tablespoons maple syrup
- 1 tablespoon packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cups diced rhubarb (3-4 stalks)
- 1 cup diced strawberries
- Preheat the oven to 375˚F.
- In a small bowl, combine the maple syrup, brown sugar, vanilla and salt. Stir until smooth.
- Place the rhubarb and strawberries in a large bowl and pour the maple syrup mixture over. Toss gently to coat. Scrape the fruit onto a parchment-lined baking sheet and spread in a single layer. Roast 30-35 minutes, stirring gently halfway through, or until the rhubarb is very tender and the juices have reduced and look slightly syrupy (the edges will look a bit browned). Immediately transfer the fruit and juices to a bowl.
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast