There’s something magical about a dessert that’s naturally sweet, soft, and full of flavor without relying on traditional flour. That’s exactly why I fell in love with Almond Flour Strawberry Shortcake. Each bite melts in your mouth, and the almond flavor perfectly complements the fresh, juicy strawberries.
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I first made this Almond Flour Strawberry Shortcake for a friend who couldn’t eat gluten. I wanted a dessert that felt indulgent and special, yet simple enough to make at home. The result? A soft, buttery shortcake that paired beautifully with macerated strawberries and light whipped cream. Since that day, this Almond Flour Strawberry Shortcake has become my go-to for summer gatherings, brunches, or whenever I need a quick, gluten-free treat that still feels indulgent.
Every time I make Almond Flour Strawberry Shortcake, I feel like I’m creating something that connects people. The almond aroma fills my kitchen, the strawberries shine bright, and the whipped cream tops it off like a soft, sweet cloud. It’s a dessert that feels cozy, inviting, and full of love.
Why I Love Making This Recipe
I love this Almond Flour Strawberry Shortcake because it’s naturally gluten-free, tender, and bursting with flavor. It’s a dessert that doesn’t rely on complicated techniques or ingredients, but still delivers that “wow” factor.
I love that I can make it ahead of time. I love that kids adore it, and adults savor each bite like a little indulgence. Most of all, I love that this recipe brings everyone together, from the first slice to the last crumb.
It’s a recipe that proves simple ingredients and a little love can create a dessert everyone remembers.
Ingredients & Little Kitchen Secrets
For the Almond Flour Shortcakes:
- 2 ½ cups almond flour (finely ground)
- ¼ cup coconut flour
- ¼ cup granulated sugar (or coconut sugar for a natural alternative)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- ¼ cup almond milk
For the Strawberry Topping:
- 3 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
My Little Kitchen Secrets
I always macerate the strawberries with sugar and lemon juice for at least 30 minutes. It brings out their natural sweetness and creates a lovely syrup that soaks slightly into the almond shortcakes.
I gently fold the wet ingredients into the dry to avoid overmixing. Overmixing almond flour can make baked goods dense.
I chill the bowl and beaters before whipping cream. It whips faster and holds soft peaks beautifully.
How I Make It, Step by Step
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
- Gently fold wet ingredients into the dry mixture until fully combined.
- Scoop dough onto the prepared baking sheet, forming 8 shortcakes. Flatten slightly with the back of a spoon.
- Bake for 18–20 minutes, or until golden brown. Remove and cool completely.
- While cooling, toss strawberries with sugar and lemon juice. Let sit 30 minutes to macerate.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Slice shortcakes in half horizontally. Layer strawberries and whipped cream between halves and on top.
- Serve immediately or chill for 30 minutes before serving.
How I Serve It at Home
I love serving Almond Flour Strawberry Shortcake on small dessert plates, letting each guest add a little extra strawberry syrup if they like.
For casual brunches, I keep it rustic, spooning strawberries and cream over the shortcakes. For celebrations, I decorate with whole strawberries or a few slivered almonds for a simple, elegant touch.
It’s a dessert that works for both everyday moments and special occasions.
Storage, Reheating & Make-Ahead Tips
I store leftover shortcakes separately from strawberries and whipped cream in an airtight container in the fridge for up to 2 days. Assemble just before serving.
Do not reheat the assembled shortcakes; they taste best chilled or at room temperature.
You can make the shortcakes a day ahead and store them in a sealed container at room temperature. Prepare strawberries and whipped cream the day of serving.
100-Word Short Version
This Almond Flour Strawberry Shortcake is a soft, gluten-free dessert layered with sweet macerated strawberries and light whipped cream. Almond flour creates a tender shortcake that pairs perfectly with juicy strawberries and a fluffy cream topping. I love how simple it is to make yet impressive to serve. The recipe works for brunch, summer parties, or cozy afternoons at home. Make the shortcakes ahead and assemble before serving for a fresh, indulgent dessert. Every bite is naturally sweet, lightly nutty, and full of love a gluten-free treat everyone will enjoy.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour (including chilling)
🛒 Ingredients
2 ½ cups almond flour
¼ cup coconut flour
¼ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
¼ cup unsalted butter, melted
2 teaspoons vanilla extract
¼ cup almond milk
3 cups fresh strawberries
3 tablespoons sugar
1 teaspoon lemon juice
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Mix almond flour, coconut flour, sugar, baking powder, and salt.
- Whisk eggs, melted butter, almond milk, and vanilla extract.
- Fold wet ingredients into dry until combined.
- Scoop dough into 8 shortcakes and flatten slightly.
- Bake 18–20 minutes until golden. Cool completely.
- Toss strawberries with sugar and lemon juice; let macerate 30 min.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Slice shortcakes and layer strawberries and cream. Serve.
📝 Notes
Use fresh, ripe strawberries for the best flavor.
Do not overmix the almond flour batter.
Chill your bowl for whipped cream for better peaks.
🍽️ Nutrition
Calories: 310 per serving
Carbohydrates: 18g
Protein: 7g
Fat: 25g
Sugar: 10g
Sodium: 130mg
Almond Flour Strawberry Shortcake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Description
This Almond Flour Strawberry Shortcake is soft, gluten-free, and layered with sweet macerated strawberries and light whipped cream. Almond flour makes the shortcakes tender and nutty, perfectly complementing juicy strawberries. A simple, elegant dessert for brunch, summer gatherings, or cozy afternoons at home.
Ingredients
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- ¼ cup almond milk
- 3 cups fresh strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix almond flour, coconut flour, sugar, baking powder, and salt.
- Whisk eggs, melted butter, almond milk, and vanilla extract.
- Fold wet ingredients into dry until combined.
- Scoop dough into 8 shortcakes and flatten slightly.
- Bake 18–20 minutes until golden. Cool completely.
- Toss strawberries with sugar and lemon juice; let macerate 30 minutes.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Slice shortcakes and layer strawberries and cream. Serve immediately.
Notes
- Use fresh, ripe strawberries for best flavor.
- Do not overmix almond flour batter.
- Chill bowl for whipped cream for better peaks.
- Assemble shortcakes just before serving for optimal freshness.
Nutrition
- Serving Size: 1 shortcake
- Calories: 310
- Sugar: 10g
- Sodium: 130mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
Conclusion
Every time I make Almond Flour Strawberry Shortcake, I feel like I’m sharing a little sunshine with my family and friends. The nutty almond flavor, soft texture, and sweet strawberries create a dessert that’s simple, comforting, and full of love.
This dessert reminds me that even gluten-free baking can be indulgent and beautiful. I hope this Almond Flour Strawberry Shortcake brings warmth, smiles, and sweet memories to your kitchen, just like it does in mine.