Strawberry Almond Flour Shortcake

Made with real strawberries, strawberry almond flour, and simple all-natural ingredients, this gluten-free shortcake is the perfect balance of wholesome and delicious. Packed with antioxidants, healthy fats, and feel-good flavor, it’s a sweet treat that supports your immune system while satisfying your cravings. Fresh, nourishing, and made to enjoy guilt-free.

 

Ingredients

Makes 4 mini or 2 large

For the biscuit:

1 cup of strawberry almond flour

2 tbsp tapioca flour

2 tsp of baking powder

1/8 tsp of salt

1/3 cup of Monk fruit or your sweetener of choice

1 tsp of vanilla extract

1 egg

¼ cup sour cream

For the filling:

10-12 strawberries

¼ cup whipping cream – cold

½ tsp of vanilla extract

1 Tbsp of Monk fruit or sweetener of your choice

Directions

For the biscuits:

1.      Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2.      In a bowl, whisk together your strawberry almond flour, baking powder, and salt.

3.      In another bowl, whisk together the egg, sour cream, vanilla, and sweetener.

4.      Combine your wet ingredients with your dry. Chill for 30 minutes.

5.      Using a large scooper, place 4 mounds of the batter on your prepared baking sheet, spacing them 2 inches apart. Lightly flatten the top.

6.      Bake until golden, for 15-18 minutes. Set aside to cool.

Make the filing and toppings:

1.      Cut two of the strawberries in half. You’ll use these four halves to top the cakes. Slice the remaining strawberries into 1/8-inch slices. 10 medium strawberries.

2.      Mix your heavy whipping cream, vanilla, and sweetener in a mini food processor or use a hand mixer. Process them on high until the mixture turns into whipped cream, around one minute. Make sure not to over-process. ¾ cup of liquid cream should yield about one and a cup of whipped cream.

3.      Now carefully slice each biscuit horizontally. Scoop your strawberry slices on the bottom half. Spoon about ¼ cup of whipped cream on top of the strawberries. Top with the second biscuit slice. Garnish with a dollop of whipped cream and halved strawberries. Repeat with the three remaining biscuits.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.