Cordyceps Shortcake with Pearl and Tremella Whipped Cream - Root + Bones

Cordyceps Shortcake with Pearl and Tremella Whipped Cream

Gluten Free Shortcake


2 eggs

3 tablespoons melted coconut oil or butter

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

2 1/4 cup almond flour

1 teaspoon baking powder

1 tbsp Cordyceps


Preheat oven to 350 degrees and grease a round baking dish with oil or butter

Whisk together eggs, oil, maple syrup and vanilla until smooth

Mix in almond flour and baking powder and cordyceps until smooth and no lumps are in the mix

Add to baking dish and bake in oven for 15-18 minutes

Let the cake cool a bit then spread whipped cream on top with sliced strawberries

Slice and enjoy!

 Whipped Cream


1 cup cold heavy whipping cream

2 Tablespoons confectioners sugar

or monk fruit powdered sugar for sugar free option

1/2 teaspoon pure vanilla extract

1 tsp pearl

1 tsp tremella

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, tremella, pearl and vanilla extract on medium-high speed until peaks form,

Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.