Description

This Dairy-Free Strawberry Shortcake with Almond Flour is a tender, nutty, and fluffy dessert that everyone will love. Made with almond and coconut flour, fresh strawberries, and creamy coconut whipped cream, it’s the perfect gluten-free treat for family gatherings or quiet afternoons. Easy, comforting, and full of love, this dessert brings warmth to any table.

Ingredients

Scale

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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Instructions

Preheat oven to 180°C (350°F) and line a tray with parchment.
Mix almond flour, coconut flour, sugar, baking soda, and salt.
Whisk eggs, coconut oil, almond milk, and vanilla in another bowl.
Combine wet and dry ingredients until dough forms.
Scoop dough onto tray and flatten into discs.
Bake 12–15 mins until golden and firm.
Slice strawberries and toss with syrup, let sit.
Whip chilled coconut cream with sugar and vanilla until fluffy.
Slice cooled shortcakes, layer with strawberries and whipped cream.
Top with remaining shortcake and serve immediately.

Notes

Chill coconut milk overnight for best whipped cream. Do not overmix almond flour dough. Store components separately for freshness. Mini shortcakes are perfect for parties.

Nutrition

Serving Size: 1 shortcake
Calories: 280
Sugar: 8g
Sodium: 100mg
Fat: 20g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 8g
Cholesterol: 55mg