Comments on: Healthier Strawberry Shortcake

By: Cookie and Kate

Cookie and Kate — Fri, 20 Jun 2025 03:48:22 +0000

In reply to Karen. Thanks for sharing your experience with Einkorn flour, Karen! I'm glad they turned out.

By: Karen

Karen — Wed, 18 Jun 2025 23:46:18 +0000

I used Einkorn flour since its all I had on hand. The dough didn’t firm up enough to knead so I spread it in a greased and floured 9×9 baking dish and baked for 25 minutes and it turned out perfectly. The shortcake was delicious. Thanks for another great recipe!

By: Cookie and Kate

Cookie and Kate — Tue, 10 Jun 2025 18:10:50 +0000

In reply to Julie. Hi Julie, to substitute almond flour you would need to make other modifications to the recipe, which I haven't tested. aIt's not a perfect one-to-one replacement, especially for recipes that rely on the gluten in wheat flour and is denser than wheat flour so it is not a 1:1 substitution. If you give it a try, I'd love to hear how it goes and what adjustments you make. I do have a collection of almond flour recipes that you can try.

By: Julie

Julie — Fri, 23 May 2025 15:43:23 +0000

Can I use almond flour instead of the whole wheat?
Thanks.

By: Erin

Erin — Mon, 27 May 2024 18:10:45 +0000

Amazing! Coconut milk, how creative, and so tasty & moist! my husband asked me to make them again, and he’s generally ambivalent about what desserts I make. He really enjoyed this one, and even helped me “hunt” for cans of full fat coconut milk at the store. I’ll be making again soon!

By: Kate

Kate — Thu, 20 Jul 2023 00:31:44 +0000

In reply to Ann. You're welcome! Thank you for sharing how you made it and what worked well for you, Ann.

By: Ann

Ann — Tue, 18 Jul 2023 22:26:58 +0000

Thanks for this! I wasn’t sure what to make for a recent birthday and happened upon this recipe and it sounded perfect! I made it with Bob’s 1 to 1 gluten free flour and added a half teaspoon of baking soda after reading that another commenter didn’t have good results with GF flour. The dough was amazingly easy to work with! But, they only turned out okay – definitely tasty, but they didn’t rise much so they were super dense. Good enough that I’d try them again and I don’t know, maybe try a full teaspoon of bs?

By: Kate

Kate — Wed, 12 Jul 2023 00:25:45 +0000

In reply to Emily. Great to hear, Emily! Thank you for your review.

By: Emily

Emily — Mon, 03 Jul 2023 22:39:50 +0000

This was so good. I used whole wheat pastry flour and some white flour combined. I will definitely make this anytime we want shortcake. This recipe is a keeper!

By: Kate

Kate — Fri, 08 Jul 2022 23:39:41 +0000

In reply to Melissa. I don't find it overpowering. I hope you try it!