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