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Can you feel spring in the air yet?
It’s a little slow in coming to some of us northerners (ahem—hurry up, please!), but that doesn’t mean I’m not ready to celebrate the new season. Despite the patchy snow on the ground and winter’s chill still hanging in the air, I’m full on ready for spring. And I’ve got just the recipe to prove it!
What says spring better than petite strawberry shortcakes? Before my dairy-free days, I ate whipped cream straight from the mixing bowl and loved every spoonful. Nowadays I use homemade coconut cream in my shortcakes instead…and I think I love it even more than the real stuff.
Instead of traditional wheat flour biscuits, my grain-free shortcake biscuits are made with high-protein almond flour for a naturally gluten-free, low-glycemic alternative that doesn’t skimp on flavor thanks to fresh orange zest and fennel in the dough.
Fresh, fruity, creamy, and tender, these strawberry shortcakes have spring written all over them. They’d make a perfect treat for Easter or any seasonal gathering coming up in the next few months.
For my recipe and tips, visit The Balanced Platter!