Gluten-Free Strawberry Shortcakes [Almond Flour]

  • 3 cups almond flour
  • ½ cup granulated sugar (organic cane sugar or coconut sugar)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • ½ cup melted unsalted butter
  • ½ teaspoon vanilla
  • 1 tablespoon heavy cream
  • 2 tablespoons turbinado sugar
  • For the whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • For the strawberries:
  • 4 cups strawberries, washed and cut
  • 2 tablespoons sugar, honey, or maple syrup
  1. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. In a large bowl, combine almond flour, coconut flour, baking soda, and kosher salt, stirring to mix evenly.
  3. With a fork or large spoon, stir in the eggs, melted butter, and vanilla. Stir until a wet dough forms and all the almond f lour is saturated. The dough will be wet and dense.
  4. Using a 2-tablespoon scoop or slightly larger, scoop the dough onto the prepared baking sheet about two inches apart.
  5. Press the tops of each cake down lightly with the bake of a spoon for flatter cakes. Brush with cream, and sprinkle generously with turbinado sugar.
  6. Bake for 15-17 minutes, until the cakes are lightly golden brown. Remove from oven and cool slightly before serving.
  7. For the whipped cream: in a chilled bowl, whip together the heavy cream and powdered sugar until stiff peaks form.
  8. Stir together the cut strawberries and sugar, and serve cakes with strawberries, topped with whipped cream.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Recipe by Food for My Family at