Almond Flour Strawberry Shortcake with Lime Coconut Cream
This easy strawberry shortcake recipe is perfect for summer or any time you have fresh strawberries. Make the simple almond flour shortcakes ahead and store them in the freezer for a quick dessert any time.
Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center of the almond flour mixture and add eggs, 2 tablespoons honey and lime juice. Stir until well combined and a soft dough forms. Drop biscuits by large spoonfuls onto a baking sheet lined with parchment paper.
Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
Coconut cream
Open the bottom of a can of coconut milk and pour off liquid. Scoop the coconut cream into a bowl and beat with a hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined.
Fold in the zest of one lime. Refrigerate until ready to serve.
Assembly
Split the shortcakes and layer the bottom with sliced strawberries and whipped coconut cream. Replace the shortcake tops and garnish with remaining lime zest.