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
Scale
- 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