This is almond and strawberry cake. (Maybe shortcake, I dunno. How do you define shortcake?) Made with almond meal, a smidge of baking soda, a bit of honey, eggs, vanilla, brown butter, and strawberries. No wheat, no sucrose. Easy to make, and fast, and fabulous with cream poured all over it. And, y’know, good for you. Made by the brilliant Kelley Eskridge. Sadly, I can’t tell you how well it lasts because I ate the whole damn thing (the second one this week) in 24 hours. Or I will have, by the time you read this…

ETA: I stole the recipe from Roost, and that’s what we use. Only we just do one layer, and no icing. (Cream beats icing any day.) According to this site, substituting coconut oil for the butter works well, but we haven’t tried that. Yet.