It’s strawberry season in London, ON, so I wanted to make something with strawberries this last weekend. Strawberry Shortcake! This is what I served my dad for Father’s Day! He loved it. I’m sure he would never have guessed how easy and quick it was for me to make or how healthy it was for him to eat. They are gluten-free, dairy-free, processed sugar-free, and low in natural sugars. Enjoy. If you try them, let us know.

Ingredients for the shortcake:

• 3 cups blanched almond flour
• ¼ cup coconut flour
• ¼ cup tapioca flour
• 2 Tablespoons coconut sugar (or stevia equivalency)
• 1 teaspoon aluminum-free baking powder
• ¼ teaspoon real salt, Himalayan salt or sea salt
• 4 large eggs
• ½ cup butter or coconut oil, melted

Ingredients needed to assemble:

• 1-2 quarts of fresh strawberries, washed, hulled and sliced
• 1 cup whipped cream, organic, slightly sweetened to taste with coconut sugar, maple syrup or stevia or 1 cup of coconut whipped cream

Directions:

1. Preheat the oven to 450° F and line a baking sheet with parchment.
2. In a large mixing bowl, whisk together the dry ingredients and set aside.
3. In a smaller bowl, separate the eggs. Whisk the egg yolks, then whisk in the butter or oil.
4. In another bowl, whisk or beat the egg whites until soft peaks form.
5. Pour the egg yolk mixture into the dry mixture and stir just until all of the ingredients are thoroughly incorporated. Then carefully fold in the egg whites.
6. Scoop 3-4 Tablespoon portions and place them about 2" apart on the prepared baking sheet. Flatten the tops very gently with the palm of your hand.
7. Bake for 12-15 minutes until lightly golden around the edges.
8. Cool completely before slicing lengthwise.

Assembly:

Top shortcakes with a scoop or two of sliced strawberries and a dollop of (coconut) whipped cream.