Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

A delightfully light and tender summer dessert that’s naturally gluten-free

KEY INFO

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Intermediate
• Dietary: Gluten-Free, Vegetarian
• Cost: ~$15

EQUIPMENT NEEDED

• 2 mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet with parchment paper
• 3-inch biscuit cutter (or drinking glass)
• Cooling rack

INGREDIENTS

For the Biscuits:

• 2 cups (192g) blanched almond flour
• 1/4 cup (57g) cold unsalted butter, cubed
• 1/4 cup (60g) sour cream
• 1 large egg
• 1/2 tsp xanthan gum (optional, for better texture)
• 1 tbsp baking powder
• 1/4 tsp salt

For the Filling:

• 1 1/2 pounds fresh strawberries, sliced
• 2 tbsp maple syrup (or preferred sweetener)
• 1/8 tsp vanilla extract

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

METHOD

1. Preheat oven to 375°F (190°C). Line baking sheet with parchment.
2. Make the biscuit dough:
   • Combine almond flour, baking powder, and salt
   • Cut in cold butter until mixture resembles coarse crumbs
   • Mix in sour cream and egg until just combined
3. Form biscuits:
   • Pat dough to 1-inch thickness
   • Cut into 6 rounds using biscuit cutter
   • Place on prepared baking sheet
4. Bake for 12-15 minutes until golden brown

5. Prepare filling:
   • Mix sliced strawberries with syrup and vanilla
   • Let sit while biscuits cool
6. Make whipped cream:
   • Beat cream until soft peaks form
   • Add sugar and vanilla
   • Continue beating until stiff peaks form

7. Assemble:
   • Split cooled biscuits horizontally
   • Layer with strawberries and cream
   • Top with biscuit crown

CRUCIAL TIPS

• Keep butter very cold until use
• Don’t overmix the dough
• Let biscuits cool completely before splitting
• Whip cream just before serving

STORAGE & VARIATIONS

Storage:

• Biscuits: 2 days at room temperature
• Assembled shortcakes: Best eaten immediately
• Whipped cream: 24 hours refrigerated

Common Mistakes:

• Overworking the dough
• Using warm butter
• Cutting biscuits with twisting motion

Variations:

• Dairy-free: Use coconut oil and coconut cream
• Low-carb: Swap maple syrup for monk fruit sweetener
• Mixed berry: Add raspberries and blackberries

These almond flour biscuits create a perfect base for classic strawberry shortcake while keeping things gluten-free and delicious. The tender, buttery biscuits pair beautifully with fresh summer strawberries and pillowy whipped cream.