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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's something undeniably comforting about a classic strawberry shortcake. Warm, tender biscuits piled high with juicy, ripe strawberries and a dollop of freshly whipped cream...it's summer on a plate! But what if you're avoiding gluten? Does that mean you have to miss out on this seasonal treat? Absolutely not! I recall one summer when I hosted a barbecue, and my friend, Sarah, who has Celiac's disease, looked so sad as everyone enjoyed the shortcake. That's when I decided to create a gluten-free version that everyone could enjoy. Let me tell ya, it was a hit!
This recipe utilizes almond flour to create a tender, slightly nutty biscuit that's surprisingly easy to make. Forget dry, crumbly gluten-free baked goods; these shortcakes are moist, flavorful, and perfectly paired with the sweetness of strawberries. Think of almond flour as your secret weapon for gluten-free baking. It's naturally gluten-free, adds moisture, and contributes a delicate sweetness that elevates any dessert. And let's be real. Baking can be intimdating. But trust me, this recipe is so simple, even the most novice baker can whip it up without a hassle. A friend of mine, mark, once said that his first attempt at baking anything besides brownies was this shortcake and he nailed it.
Required Equipments
- Mixing Bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- Electric Mixer (or whisk, for whipped cream)
Gluten Free Strawberry Shortcake with Almond Flour: Frequently Asked Questions
Gluten Free Strawberry Shortcake with Almond Flour
Indulge in a delightful gluten-free Strawberry Shortcake made with almond flour, offering a light, nutty flavor that perfectly complements the sweet strawberries and whipped cream. This easy-to-follow recipe brings a classic dessert to your table, catering to gluten sensitivities without sacrificing taste.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 18 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get started! First, preheat your oven to 375°F (190°C). Make sure the rack is in the center position.
- In a large bowl, whisk together 2 cups of almond flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisking is key here to ensure that everything is evenly distributed, especially that baking powder. You want your shortcakes to rise nicely!
- In a separate bowl, whisk together 1/2 cup of cold unsalted butter (cut into small cubes), 1/2 cup of milk (dairy or non-dairy works!), 1 large egg, and 1 teaspoon of vanilla extract. The butter should be cold to create those lovely flaky layers in your shortcakes.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough shortcakes, and nobody wants that.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. You should get about 6-8 shortcakes, depending on the size of your spoonfuls. Leave a little space between each one.
- Bake for 15-18 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them during the last few minutes to prevent burning.
- While the shortcakes are baking, prepare the strawberries. Wash and hull 1 pound of fresh strawberries, then slice them. In a bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. This maceration process helps to release the strawberries' natural juices and intensifies their flavor.
- To make the whipped cream, in a large bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. Be careful not to overwhip, or you'll end up with butter!
- Once the shortcakes are cool enough to handle, split them in half. Spoon the macerated strawberries over the bottom halves, top with a generous dollop of whipped cream, and place the top halves of the shortcakes on top. Serve immediately and enjoy! Honestly, I love to put a little extra lemon zest on my shortcakes. What about you?
📝 Notes
- For a richer flavor, use brown butter in the shortcakes.
- Feel free to add other berries, such as blueberries or raspberries, to the strawberry mixture.
- If you don't have heavy cream, you can use coconut cream for a dairy-free alternative.
🍎 Nutrition
Calories: 350 kcal
Protein: 8 g
Fat: 22 g
Carbohydrates: 35 g
Fiber: 4 g
Calcium: 80 mg
