- 2 c. almond ﬂour (almond meal)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. (1 stick) butter, melted
- 1 tsp. vanilla
- 4 eggs
- 1/3 c. water
Sweetener to taste (about 1/3 c. usually works well, liquid preferred)
Preheat oven to 350 F. Butter a mufﬁn tin. Mix dry ingredients together well. Add wet ingredients and mix
thoroughly. Put in mufﬁn tins (about 1/2 to 2/3 full) and bake for about 15 minutes. You can also bake 6 4
shortcakes with mini-cake pans. It may take a little longer to bake. Bake until toothpick comes out clean.
Slice up the strawberries and sweeten them if desired with artificial sweetener. Whip the cream and ﬂavor
to taste. When cake is cool, split then layer, putting most of the strawberries on ﬁrst, covered with whipped
cream, and the second layer, and more whipped cream and the rest of the strawberries.
Appeared in print on 6.17.09.