Gluten-Free Almond Flour Shortcake Recipe – It’s Strawberry Season!

Summer time, summer time, I love summer time! It’s not just the warm weather and family vacations; it’s the “fresh from the farm” fruit and vegetables – Yum! Living in New England, we have a relatively short harvest season. One of my family’s favorite activities is Pick-Your-Own fruit, starting with … Strawberries! Here’s a picture of my family hard at work at one of our local strawberry farms.


Gluten-Free Almond Flour Shortcakes

One of our favorite desserts (or breakfast) is Strawberry Shortcake. About a year ago, I found out that my son and I are sensitive to gluten, and rice. It is particularly difficult to find gluten-free products that also do not contain rice. What’s a girl to do? In the last several months I have dedicated numerous hours in the kitchen developing gluten-free recipes which rely on almond flour to replace wheat flour. I am really happy with the results, and my family enjoys the recipes, too.


Dry Ingredients

1 1/3 C – Almond Flour (gluten-free experts recommend Honeyville Blanched)

2/3 C – Potato Starch (not potato flour – lately I’ve used Anthony’s Organic available on Amazon – or make it Paleo with Tapioca Starch)

1/2 tsp – Salt

2 1/2 tsp – Baking Powder

3/4 tsp – Xanthum Gum (helps “rise” gluten free recipes – Bob’s Red Mill)

3 T – Sugar (preferably organic & fair trade evaporated cane juice or substitute Coconut Sugar for Paleo)

Wet Ingredients

1/2 C – Melted Butter (or make it dairy free with melted Perfect Coconut Oil)

1 – Large Egg (Make it Vegan with egg substitute – I haven’t tried this – so results may vary)

1 C – Milk of Choice (cow, coconut, almond, rice, etc.)

1. Melt the butter/oil in a large bowl. 2. While waiting, measure all of your dry ingredients into a medium bowl, then whisk them together. 3. Add the egg and milk to the melted butter, and whisk together. 4. Add the dry ingredients to the wet ingredients and mix with a spoon (the batter is thick and will get stuck inside a whisk). 5. Place the batter in the frig to cool for 10 – 15 minutes. 6. Preheat the oven to 350 degrees F. 7. While waiting for the batter to cool, prep your strawberries. 8. Simply mix strawberries in a large bowl with the natural sweetener of your choice, at a ratio of 1 – 3 tsp of sweetener (sugar, maple syrup, agave) for every 1 C of strawberries. Leave at room temperature for up to two hours, then chill if desired. (How much sweetener you use will really depend on how sweet you like it.) 9. After 10 – 15 minutes, the batter should be relatively easy handle. Place a sheet of parchment on a cookie sheet. Place the batter on the parchment paper and spread into a square shape. Slice into 9 sections, sliding the sections away from each other by 3/4 inch. (see picture below) 10. Place in the preheated oven and bake for 15 to 20 minutes, until slightly golden brown. Enjoy!


Looking for more strawberry recipes? How about Fresh Strawberry Sauce that you can freeze for later, or, this Strawberries & Cream Protein Shake?

What’s your favorite strawberry recipe? I’d love to hear about it! 

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