Patriotic Berry Shortcakes

Recipe by: The Bigley Basics

These patriotic berry shortcakes are perfect for the 4th of July! They’re light and refreshing, and so easy to make.

Make This Recipe

1 cup almond flour

1 cup oat flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 tbsp olive oil

1 tbsp water

1 tsp apple cider vinegar (or lemon juice)

3 tbsp honey (or pure maple syrup)

2 Large Eggland's Best Eggs

1 tsp pure vanilla extract

Dairy free whipped topping

Sliced strawberries

Fresh blueberries

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Add all of the dry ingredients to a large mixing bowl and whisk together. Next, add all of the wet ingredients to the dry ingredients and mix until the batter is smooth and thoroughly combined.
Scoop the batter with a ⅓ cup measuring cup and place the batter on a baking sheet lined with parchment paper. This recipe will make 6 shortcakes. Make sure to space the shortcakes several inches apart as they will rise while in the oven.
Preheat the oven to 350°F. Let the batter rest for 10 minutes while the oven heats up. Once the oven is ready, bake the shortcakes for 12-13 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the shortcakes from the oven and allow them to cool completely. Once cooled, slice them in half; simply glide a serrated knife through the middle of the shortcakes.
Layer the shortcakes with dairy free whipped topping, sliced strawberries, and fresh blueberries. Serve and enjoy!