You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.
Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
Gluten-Free Flour Blend:
Yield:About 5 1/3 cups
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.