Name: Dairy-Free Strawberry Shortcake with Almond Flour
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 1/4 cup coconut sugar; 1/2 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/4 cup coconut oil, melted; 1/4 cup almond milk, unsweetened; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 2 tbsp maple syrup or honey; 1 can full-fat coconut milk, chilled overnight; 2 tbsp powdered sugar or maple syrup; 1 tsp vanilla extract

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One summer afternoon, I remember sitting in my grandmother’s sunlit kitchen, the scent of fresh strawberries wafting through the air, and a sense of pure happiness settling in my heart. She handed me a perfectly golden shortcake topped with a generous heap of strawberries and dollops of cream. That moment has stayed with me ever since. Today, I want to recreate that memory in a Dairy-Free Strawberry Shortcake with Almond Flour, a recipe that’s tender, flavorful, and completely dairy-free.

Using almond flour gives the shortcake a naturally nutty sweetness while keeping it moist and light. And making it dairy-free means everyone at the table friends or family can enjoy it without worry. I’ve made this dessert countless times, and it never fails to bring smiles, laughter, and that warm, cozy feeling only homemade treats can provide.

Why I Love Making This Recipe

There’s something magical about the combination of sweet, juicy strawberries with a tender, nutty shortcake. I love that this recipe is simple yet feels special, perfect for summer picnics, afternoon teas, or just a quiet moment in the kitchen.

I love making this Dairy-Free Strawberry Shortcake with Almond Flour because it’s forgiving. Even if you’re new to baking, the steps are straightforward, and the results feel like you spent hours perfecting them. Plus, it’s a dessert that invites creativity you can add coconut whipped cream, a drizzle of chocolate, or even a sprinkle of toasted coconut for extra texture.

Another reason this recipe warms my heart is how it brings people together. Cooking is about connection, and every time I make this shortcake, my kids, nieces, or friends gather around, eager to help slice strawberries or taste the first spoonful of almond-flour goodness. It’s a recipe that doesn’t just fill stomachs it fills hearts.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to make this dreamy shortcake:

For the Shortcake:

2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup coconut oil, melted
1/4 cup almond milk (unsweetened)
1 tsp pure vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced
2 tbsp maple syrup or honey (optional, depending on sweetness of berries)

For the Dairy-Free Whipped Cream:

1 can full-fat coconut milk, chilled overnight
2 tbsp powdered sugar or maple syrup
1 tsp vanilla extract

Little Kitchen Secrets:

Always chill your coconut milk overnight to get a thick, creamy whipped topping.
Gently fold the whipped coconut cream to keep it airy.
Let the strawberries macerate for at least 15 minutes to bring out their natural juices.

How I Make It, Step by Step

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. I always sift my coconut flour to avoid lumps—it makes the texture so soft.
In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Don’t overmix! Almond flour can get dense if overworked.
Scoop the dough onto the tray in even portions (about 1/4 cup each) and gently flatten them to form discs.
Bake for 12–15 minutes, until golden brown around the edges. They should feel firm but soft in the center.
While the shortcakes bake, prepare the strawberries. Toss sliced strawberries with maple syrup and let them sit to release their juices.
For the whipped cream, scoop the solid coconut cream from the chilled can into a mixing bowl, add powdered sugar and vanilla, and whip until fluffy. Taste and adjust sweetness if needed.
Once the shortcakes are cooled, slice them in half horizontally. Layer the bottom half with strawberries, a spoonful of whipped cream, and then the top half of the shortcake.

How I Serve It at Home

I love serving this shortcake on a rustic wooden platter, with extra strawberries and a dusting of coconut sugar for that homemade charm. It’s perfect with a cup of chamomile tea or freshly brewed coffee.

Sometimes, I like to make mini versions for tea parties or family gatherings—they’re adorable, easy to handle, and everyone can have seconds without feeling guilty.

Storage, Reheating & Make-Ahead Tips

Store unassembled shortcakes in an airtight container for up to 3 days.
Keep strawberries and whipped cream separate until ready to serve.
Almond-flour shortcakes can be gently reheated in a 160°C (325°F) oven for 5–7 minutes if you want that freshly baked warmth.
For make-ahead: prepare the shortcakes and strawberries the night before, and whip the coconut cream in the morning. Assemble just before serving for the best texture.

100-Word Short Version

This Dairy-Free Strawberry Shortcake with Almond Flour is a tender, nutty, and fluffy dessert that everyone will love. I bake almond and coconut flour shortcakes, macerate fresh strawberries, and whip up creamy coconut whipped cream. Layered together, they create a sweet, light, and airy treat perfect for family gatherings or quiet afternoons. Dairy-free and naturally gluten-free, this recipe is simple, comforting, and full of love. Serve it with tea, coffee, or simply enjoy it as a standalone indulgence. Easy to make, customizable, and always a crowd-pleaser!

Recipe Card Section

⏱️ Time
Prep: 15 mins | Cook: 15 mins | Total: 30 mins

📝 Notes

Chill coconut milk overnight for best whipped cream.
Do not overmix almond flour dough to keep shortcakes light.
Store components separately to maintain freshness.
Mini shortcakes work great for parties.

🍽️ Nutrition (per serving)
Calories: 280 kcal
Fat: 20g 🥥
Carbohydrates: 18g 🍓
Fiber: 4g 🌾
Protein: 8g 🥚
Sugar: 8g 🍯
Cholesterol: 55mg 🥚

Conclusion

Making this Dairy-Free Strawberry Shortcake with Almond Flour reminds me of sunny afternoons in my grandmother’s kitchen, sharing stories, laughter, and sweet treats. Every bite is filled with love, care, and the joy of homemade desserts. I hope this recipe brings the same warmth to your home as it does to mine. Baking isn’t just about food it’s about making memories that linger long after the last crumb is gone. From my kitchen to yours, enjoy every bite and every moment shared around the table.

Ingredients

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