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Strawberry Shortcake

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

These shortcakes are made with equal parts of flour and almond meal, giving them a delicious flavor!


  • For Strawberries
  • 3/4 pound strawberries, stemmed, hulled, and sliced
  • 2 tablespoons sugar
  • For Biscuits
  • 1/2 cup all purpose flour
  • 1/2 cup ground almond meal
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold heavy cream
  • For Whipped Cream
  • 1/2 cup heavy whipping cream


  • 1. For Strawberries
  • 2. Combine strawberries and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.
  • 3. For Biscuits
  • 4. Preheat Egg to 425°F using indirect heat. Grease muffin pans well.
  • 5. In a medium bowl, whisk together flour, almond meal, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in about 1/3 of heavy cream. Stir to start to mix in cream with a spatula or wooden spoon. When first 1/3 is almost incorporated, add another 1/3, followed by final third, at which point the dough should come together.
  • 6. Divide dough into the muffin cups. Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.
  • 7. For Whipped Cream
  • 8. While biscuits are baking, place heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form, but stop before mixture clumps.
  • 9. For Assembly
  • 10. Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a few tablespoons of whipped cream. Top with biscuits halves and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828