Quick Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

Quick Gluten-Free Strawberry Shortcake with Almond Flour Biscuits

Ever wondered if you could make strawberry shortcake that’s both gluten-free AND tastes incredible?

I’m here to tell you that this almond flour version might just be better than the original.

Trust me – I’ve made this recipe dozens of times, and even my gluten-loving friends prefer these tender, nutty biscuits to traditional ones.

KEY INFO

• Prep time: 20 minutes
• Cook time: 18 minutes
• Total time: 45 minutes (including maceration)
• Servings: 6
• Difficulty level: Easy
• Dietary tags: Gluten-free, grain-free, vegetarian, can be made dairy-free/paleo/keto

EQUIPMENT NEEDED

Essential tools:

• Large baking sheet
• Two mixing bowls
• Wire whisk
• Sharp knife
• Measuring cups and spoons
• Electric mixer (hand or stand)

Simple alternatives:

• Use a fork instead of a whisk (just takes longer)
• No electric mixer? A large whisk and some elbow grease work fine
• Parchment paper or silicone baking mat (prevents sticking)

INGREDIENTS

For the Almond Flour Biscuits:

• 2½ cups (280g) blanched almond flour
• 2 large eggs
• ¼ cup (60ml) melted coconut oil or butter
• 2 tablespoons honey or maple syrup
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (or coconut cream for dairy-free)

For the Strawberry Filling:

• 1 lb (450g) fresh strawberries, hulled and sliced
• 3 tablespoons sugar (or honey/maple syrup)
• Zest of ½ lemon (optional but recommended)

For the Whipped Cream:

• 1 cup (240ml) heavy whipping cream (or coconut cream, chilled)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

METHOD

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix sliced strawberries with sugar and lemon zest in a bowl. Set aside to macerate – this creates that gorgeous syrup we all love.
3. In a large bowl, whisk together almond flour, baking powder, and salt.
4. In another bowl, beat eggs, then whisk in melted coconut oil, honey, vanilla, and sour cream until smooth.
5. Pour wet ingredients into dry ingredients and fold together gently. Don’t overmix – this is crucial for tender biscuits.
6. Scoop dough into 6 portions using a ¼ cup measure. Place on baking sheet and gently flatten to about ¾ inch thick.

7. Bake for 15-18 minutes until golden brown and set. They should spring back lightly when touched.
8. While biscuits cool completely, whip cream with powdered sugar and vanilla to soft peaks. Don’t overbeat or you’ll make butter!

9. Split cooled biscuits in half horizontally using a serrated knife.
10. Layer bottom halves with macerated strawberries, whipped cream, top with biscuit lids, and finish with more cream and berries.

CRUCIAL TIPS

For perfect biscuits:

• Use superfine blanched almond flour – almond meal creates gritty texture
• Don’t overmix the dough or biscuits become dense
• Let biscuits cool completely before splitting or they’ll crumble

For the best strawberries:

• Macerate for at least 20 minutes – longer is better
• Room temperature strawberries release more juice than cold ones
• Taste and adjust sweetness before assembling

For whipped cream success:

• Chill your bowl and beaters for 10 minutes beforehand
• Stop at soft peaks – overwhipped cream can’t be fixed
• Add sugar gradually while whipping

STORAGE & VARIATIONS

Storage instructions:

• Store leftover biscuits covered at room temperature for 2 days
• Keep whipped cream refrigerated separately
• Assemble individual shortcakes just before serving

Scaling tips:

• Recipe doubles perfectly for larger crowds
• Make extra biscuits – they freeze beautifully for up to 3 months

Common mistakes to avoid:

• Using almond meal instead of almond flour (texture nightmare)
• Assembling too early (soggy biscuits)
• Skipping the maceration step (bland berries)

Delicious variations:

• Paleo version: Use coconut oil and coconut whipped cream
• Keto-friendly: Replace honey with sugar-free sweetener
• Mixed berry: Add blueberries and raspberries to strawberries
• Chocolate twist: Add 2 tablespoons cocoa powder to biscuit dough

The first time I made these, I was skeptical about almond flour biscuits. Would they hold up? Would they taste weird?

I’m thrilled to report that these biscuits are absolutely magical. They’re more tender than traditional versions, with a subtle nuttiness that pairs beautifully with sweet strawberries.

Plus, knowing that friends with gluten sensitivities can enjoy this classic dessert makes every bite even sweeter.

Make this recipe your own – adjust the sweetness, try different berries, or go wild with the toppings. Summer dessert perfection awaits!