Elegant • Effortless • Elevated

There is something undeniably charming about strawberries in the heart of summer.

Their sweet fragrance, rosy hue, and timeless beauty make them one of the season's most beloved treasures. These Strawberry Shortcake Bonbons capture everything we love about June and July gatherings—fresh berries, afternoon tea, and simple ingredients transformed into something truly special.

Crafted with almond flour, freeze-dried strawberries, naturally sweet Medjool dates, and nourishing collagen peptides, these petite treats offer a wholesome twist on a classic strawberry shortcake. Finished with a delicate vanilla rose glaze, they are as beautiful to serve as they are delightful to enjoy.

Whether shared at a garden tea party, tucked into a picnic basket, or enjoyed with a quiet afternoon cup of tea, these bonbons are a lovely reminder that beauty belongs in the everyday.

The Base & Bloom™ Method

One of the guiding philosophies behind Bakerlita Bloomery is the belief that baking should be both beautiful and approachable.

Rather than creating entirely new recipes from scratch each season, the Base & Bloom™ Method begins with one versatile foundation recipe—the Base—which can then be transformed into endless seasonal creations through simple flavour variations and elegant finishing touches.

This Strawberry Shortcake Bonbon is a perfect example.

The Base

A wholesome vanilla dough made with almond flour, coconut flour, dates, collagen peptides, and pure vanilla.

The Bloom

Freeze-dried strawberries folded into the dough to create a naturally fruity shortcake flavour.

The Expression

A delicate vanilla rose glaze that adds elegance, beauty, and a touch of Bloomery charm.

One delightful dough. Endless seasonal possibilities.

Strawberry Shortcake Bonbons

Makes 12 Bonbons

Ingredients

Dry Ingredients

1½ cups almond flour (160g)

3 tablespoons coconut flour (20g)

½ cup freeze-dried strawberries, crushed (30g)

½ cup powdered erythritol (110g)

¼ cup collagen peptides (30g)

½ teaspoon sea salt

Wet Ingredients

¼ cup almond butter, softened (45g)

3 large Medjool dates, pitted (60g)

1 teaspoon pure vanilla extract

1–2 tablespoons coconut cream, as needed

Instructions

1. Create the Base

In a medium bowl, whisk together the almond flour, coconut flour, collagen peptides, powdered sweetener, and sea salt.

Add the almond butter, dates, and vanilla extract.

Mix until a soft dough begins to form.

Add coconut cream one teaspoon at a time as needed until the dough resembles a soft cookie dough and easily holds together when pressed.

2. Add the Bloom

Fold in the crushed freeze-dried strawberries until evenly distributed throughout the dough.

3. Shape

Using a small cookie scoop (approximately 0.8 oz), portion the dough into 12 pieces.

Roll each portion into a smooth ball and place onto a parchment-lined tray.

4. Chill

Refrigerate for 30 minutes or until firm.

5. Finish & Serve

Dip, drizzle, or glaze with Vanilla Rose Glaze.

Serve alongside your favourite tea and enjoy.

Bloomery Serving Suggestion

Pair these Strawberry Shortcake Bonbons with:

🌹 Rose Black Tea

🍓 Strawberry White Tea

☁️ Vanilla Rooibos

Serve on a petite cake stand with fresh strawberries and garden roses for a truly charming tea-time experience.

A Bloomery Note

The most beautiful traditions are often the simplest.

A quiet afternoon.
A lovely cup of tea.
A plate of homemade treats.
Fresh flowers gathered from the garden.

May these Strawberry Shortcake Bonbons inspire you to slow down, savour the season, and create beauty in the everyday moments.

Let us bake—and let beauty bloom.