A recipe for gluten-free strawberry shortcakes made with almond flour and coconut flour, topped with plenty of fresh-picked berries and whipped cream.
“Up, up, up.”
Softly, slowly, caressing blanket-covered feet that tuck up into the ball of child when touched. I prefer to wake up slow. I fully realize the stats and studies on the benefits of not hitting snooze, but I do not care. I plan two alarms. One to rouse me from sleep. One to actually get up to.
As such, I am the parent who quietly whispers that it’s time to get up. I let my children snuggle back into their comforter for a few minutes before I start any real demands. I climb into bed with them, kiss their soft noses, and ask about their dreams.
Groggy morning voices and mouths thick from sleep start to murmur. Shorts are pulled on, sandals slipped into, teeth brushed, and we’re in the car driving.
Growing up, the strawberry fields were down the road. It took five minutes from pulling out of the driveway until we turned onto the dirt path that would take us to a grass-covered lot. Our urban setting means we drive for quite a bit longer before reaching our destination.
By the time we’ve been given our yearly instructions and set loose to our row, the kids are more than fully awake. With the five of us, it takes less than an hour to fill three flats as we move down the rows on our knees, even with the kids taking turns wrangling their two-year-old cousin and instructing her not to step on the plants. The promise of donuts and pie and berries over ice cream are strong motivational factors, and soon we’re on our way back home, the sweet fragrant scent of berries overwhelming the truck on our drive.
Ridiculously easy to stir together and with a low baking time, these shortcakes beg to become a summer staple whether it’s strawberry season or we’ve moved on to picking raspberries and peaches. Almond flour provides the base for the cakes, and the coconut flour helps soften them a bit and soak up the eggs and butter. Need no dairy? These work with coconut oil substitutions as well.
Somehow, we’ve made it to July. It’s hot. Humid. And gardens are growing. Summer is in full swing, and we’re celebrating the abundance of produce this month for Becky’s Eat Seasonal:
Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen
Berry Frangipane Brioche Toast by Vintage Mixer
Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine
Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments
Pesto Butter Corn on the Cob by Cookin’ Canuck
Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush
Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen
Pickled Beets by Healthy Seasonal Recipes
Sour Cream Panna Cotta with Strawberry Compote by Simple Bites
Blueberry Acai Frozen Yogurt by Kitchen Confidante
Lower Carb Zucchini Noodle Pasta Bake by She Likes Food