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Fluffy Gluten-Free Strawberry Shortcake Recipe with Easy Almond Flour Biscuits

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A light and tender gluten-free strawberry shortcake featuring fluffy almond flour biscuits, macerated fresh strawberries, and whipped cream. Perfect for a quick, seasonal dessert that’s both indulgent and gentle on digestion.

Ingredients

Scale
  • 2 cups (200 g) almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (56 g) unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1 tablespoon honey (optional)
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons (45–60 ml) almond milk, unsweetened
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, baking powder, and salt.
  3. Add cold, cubed unsalted butter to the dry mix and work it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits.
  4. In a small bowl, whisk together egg, honey, vanilla extract, and almond milk until smooth and slightly runny.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  6. Scoop the dough into 6 equal portions on the baking sheet, shaping each into a round mound about 2 inches wide and 1 inch tall.
  7. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let sit for at least 15 minutes to macerate.
  9. In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  10. Once biscuits have cooled slightly, slice each in half horizontally. Spoon strawberries over the bottom half, add whipped cream, then top with the biscuit lid. Serve immediately.

Notes

Keep butter cold to create flaky biscuits. Avoid overmixing the dough to prevent density. Use fresh baking powder for best rise. Macerate strawberries for at least 15 minutes to release juices. Whip cream to soft peaks to avoid graininess. Let biscuits cool on a rack to keep bottoms crisp. For vegan version, substitute egg with flax egg and use coconut cream whipped with maple syrup instead of dairy whipped cream. Biscuits can be warmed gently in toaster oven or microwave if made ahead. Store biscuits separately from strawberries and cream to avoid sogginess.

Nutrition

Keywords: gluten-free, strawberry shortcake, almond flour biscuits, dairy-free option, vegan option, summer dessert, easy dessert, quick dessert

Find it online: https://dahliadishes.com/fluffy-gluten-free-strawberry-shortcake-recipe-with-easy-almond-flour-biscuits/