The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to share something very special with you: my Almond Flour Strawberry Shortcake. This recipe feels like sunshine on a plate. When strawberries are sweet and juicy, I cannot resist making this almond flour strawberry shortcake for my family. I love how the soft, tender crumb made with almond flour melts in the mouth while the strawberries bring brightness and freshness.

The first time I made almond flour strawberry shortcake, I wanted something lighter than the classic version. I adore traditional shortcake, but sometimes I crave a dessert that feels a little more wholesome and gentle. Almond flour gives this strawberry shortcake a delicate nutty flavor and soft texture that pairs beautifully with fresh berries and whipped cream.

When I place this almond flour strawberry shortcake on the table, everyone smiles. The layers of golden cake, ruby strawberries, and snowy cream look so inviting. It feels simple, but it carries so much love.

Why I Love Making This Recipe

I love this almond flour strawberry shortcake because it feels effortless yet impressive. I can prepare it for a Sunday family lunch, a women’s gathering over coffee, or even a small celebration. It always feels right.

Almond flour makes the cake naturally gluten-free, which helps when I cook for friends who avoid wheat. But even those who eat everything fall in love with this dessert. The texture stays moist and tender. The flavor feels rich but not heavy.

I also love how strawberries transform with just a little sugar. I slice them, sprinkle sugar, and let them rest. Slowly, they release their juices and become glossy and fragrant. That moment always reminds me that simple ingredients create magic when I treat them with patience.

This recipe connects generations in my kitchen. My grandmother taught me to respect ingredients. My daughter now helps me whip the cream. We laugh, we taste, we adjust. This almond flour strawberry shortcake becomes part of our story.

Ingredients & Little Kitchen Secrets

Here is everything I use for my almond flour strawberry shortcake:

For the Shortcake:

• 2 cups almond flour
• 1/4 cup coconut sugar (or regular sugar)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 cup milk (dairy or almond milk)

For the Strawberry Filling:

• 2 cups fresh strawberries, sliced
• 2 tablespoons granulated sugar

For the Whipped Cream:

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

My Little Secrets

I always use fine almond flour, not almond meal. Fine almond flour gives a soft and delicate crumb. Almond meal makes the cake heavier.

I let the eggs come to room temperature before mixing. This helps the batter blend smoothly.

I never skip macerating the strawberries. That simple step transforms the flavor completely.

When I whip cream, I stop at soft peaks. Over-whipping makes it grainy, and I want it silky and cloud-like.

How I Make It, Step by Step

1. I preheat my oven to 175°C (350°F). I lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
2. I take a large bowl and whisk together almond flour, coconut sugar, baking powder, and salt. I break any small lumps with my fingers.
3. In another bowl, I beat the eggs. I add melted butter, vanilla extract, and milk. I mix until smooth and glossy.
4. I pour the wet mixture into the dry ingredients. I stir gently until everything combines. I do not overmix. The batter looks slightly thick, and that is perfect.
5. I spread the batter evenly into the prepared pan. I smooth the top with a spatula.
6. I bake the cake for 20–25 minutes. I check with a toothpick. When it comes out clean, I remove the cake from the oven.
7. I let the cake cool completely in the pan for 10 minutes, then I transfer it to a wire rack.
8. While the cake cools, I prepare the strawberries. I slice them and place them in a bowl. I sprinkle sugar over them and gently stir. I let them sit for at least 20 minutes. They become juicy and fragrant.
9. I pour cold heavy cream into a chilled bowl. I add powdered sugar and vanilla. I whip until soft peaks form.
10. When the cake cools completely, I slice it horizontally into two layers or cut it into squares if I want individual servings.
11. I spoon strawberries over the bottom layer. I add a generous layer of whipped cream. I place the second layer on top and finish with more strawberries and cream.
12. I serve immediately while everything looks fresh and beautiful.

How I Serve It at Home

I love serving almond flour strawberry shortcake in the afternoon with Greek coffee. Sometimes I add a few mint leaves on top for freshness.

When I host friends, I prepare individual shortcakes in small glasses. I layer cake cubes, strawberries, and cream. It looks elegant but feels homemade.

For family dinners, I place the whole cake in the center of the table. I let everyone cut their own slice. It creates a warm, relaxed feeling.

Storage, Reheating & Make-Ahead Tips

I store leftover cake in the refrigerator in an airtight container for up to 3 days. I prefer storing the cake layers separately from strawberries and cream if possible.

I do not recommend reheating once assembled. Instead, I let refrigerated cake sit at room temperature for 20 minutes before serving.

I sometimes bake the cake one day ahead. I wrap it tightly and keep it at room temperature. The next day, I prepare fresh strawberries and whipped cream before serving.

If strawberries are not in season, I use raspberries or peaches. This almond flour shortcake adapts beautifully.

100-Word Short Version

This Almond Flour Strawberry Shortcake is a soft, gluten-free dessert made with fine almond flour, fresh strawberries, and homemade whipped cream. I bake a tender almond flour cake, macerate sweet strawberries with sugar, and whip fresh cream until fluffy. I layer everything together for a light yet satisfying treat perfect for spring and summer. The nutty cake pairs beautifully with juicy berries and silky cream. I serve it for family gatherings, afternoon coffee, or special occasions. It feels simple, wholesome, and full of love in every bite.

Recipe Card

⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

🛒 Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla
• 1/4 cup milk

For the Filling:

• 2 cups sliced strawberries
• 2 tablespoons sugar

For the Cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F).
2. Mix dry ingredients in one bowl.
3. Mix wet ingredients in another bowl.
4. Combine wet and dry mixtures gently.
5. Pour into greased pan.
6. Bake 20–25 minutes.
7. Cool completely.
8. Macerate strawberries with sugar for 20 minutes.
9. Whip cream with sugar and vanilla.
10. Layer cake, strawberries, and cream.
11. Serve fresh.

📝 Notes

• Use fine almond flour for best texture.
• Do not overmix batter.
• Assemble just before serving.
• Store refrigerated up to 3 days.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Fat: 26g
Carbohydrates: 18g
Protein: 8g
Sugar: 10g

Almond Flour Strawberry Shortcake

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• Author: INAYA
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Almond Flour Strawberry Shortcake is soft, tender, and naturally gluten-free, layered with juicy macerated strawberries and fluffy vanilla whipped cream. Almond flour gives the shortcake a delicate nutty flavor and moist crumb, making it perfect for spring and summer gatherings, family dinners, or an easy make-ahead dessert that still feels special.

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Ingredients

Scale 1x2x3x

• 2 cups fine almond flour
• 1/4 cup coconut sugar (or granulated sugar)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/4 cup milk (dairy or unsweetened almond milk)
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for strawberries)
• 1 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar (for whipped cream)
• 1/2 teaspoon vanilla extract (for whipped cream)
• Optional: 1 teaspoon lemon zest (for extra brightness)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, then whisk in melted butter, vanilla extract, and milk until smooth.
4. Pour the wet mixture into the dry mixture and stir gently just until combined. Do not overmix.
5. Spread the batter evenly into the prepared pan and smooth the top.
6. Bake for 20–25 minutes, until the center is set and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing or layering.
8. Make the strawberries: Toss sliced strawberries with the 2 tablespoons sugar. Let sit 15–20 minutes until juicy and glossy.
9. Make the whipped cream: Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
10. Assemble: Slice the cooled cake in half horizontally (or cut into squares). Layer cake with strawberries and their juices, then add whipped cream.
11. Finish with extra berries and a final dollop of cream. Serve immediately for best texture.

Notes

Use fine almond flour (not almond meal) for the softest texture. Let the cake cool completely before assembling so the whipped cream stays fluffy. Assemble just before serving for the prettiest layers, but you can prep ahead: bake the cake up to 1 day in advance (wrap well), macerate strawberries up to 4 hours ahead (refrigerate), and whip cream up to 2 hours ahead (keep chilled). Swap strawberries for raspberries, peaches, or mixed berries. Store leftovers covered in the fridge up to 3 days; keep components separate if possible to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 11g
• Sodium: 160mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 80mg

Conclusion

When I make almond flour strawberry shortcake, I feel calm and happy. I watch the strawberries shine, I taste the soft almond crumb, and I see my family gather closer to the table.

This recipe reminds me that desserts do not need to be complicated to feel special. A few good ingredients, a little care, and a lot of love create something beautiful.

I hope you make this almond flour strawberry shortcake in your own kitchen. I hope you share it with someone you love. And I hope it brings sweetness and warmth to your home, just like it does in mine.