Red, White & Blueberry Coconut Flour Shortcake

This week my husband gets lots of goodies like this, because it’s his Birthday week and Fathers’ Day week! Lucky guy! On Sunday, I made this treat for him and he loved it. It was so amazingly good that I thought I’d share it with you! Make sure to brown the butter (I think it adds a dimension of flavor) and yes, use 2 TABLESPOONS of vanilla! YUM! You might want to make this on the 4th of July. Or every day until then and every day after that until the berries are out of season! 🙂

SHORTCAKE:
6 eggs
1/2 cup butter or ghee, melted and browned
1/2 cup honey
2 TB vanilla
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut flour
TOPPINGS:
1 pint strawberries, sliced
1 pint blueberries
1 pint raspberries
1 pint raw cream
1/2 cup honey
GAPS TOPPING:
Instead of raw cream, use:
2 cups homemade yogurt
1/2 cup honey

SHORTCAKE:
Preheat the oven to 350 degrees.
Line 12 muffin cups with liners, or grease with coconut oil.
Combine the eggs, browned butter or ghee, honey and vanilla in a large bowl or in the bowl of an electric mixer.
Add in the salt and baking soda.
Sprinkle the coconut flour over the mixture and then whisk into the batter. Mix well so that there aren’t any clumps. (I like to use an immersion blender for this)
Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.

TOPPINGS:
Whip cream with an electric mixer until stiff peaks form, fold in honey.
Top shortcake with berries and whipped cream.

GAPS TOPPING:
Instead of the whipped cream, combine 2 cups homemade yogurt with honey and top shortcake with berries and yogurt mixture.

What will you be making for the 4th of July? Share!