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Strawberry Shortcakes – Gluten Free


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Strawberry Shortcakes!  A Southern Classic.  These come with a little twist.  A gluten-free option using blanched almond flour.  The sweet biscuits are a great option by themselves, but add some strawberry topping and some whipped cream and you have a great dessert or even breakfast.

Strawberry Shortcakes – Gluten Free

Strawberry Shortcake

Strawberry Shortcake


Almond Flour Sweet Biscuits

  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup butter, melted (coconut oil can be substituted)
  • 1 tablespoon raw honey
  • 1/4 teaspoon vanilla extract
  • 2 large eggs

Strawberry Topping

  • 1 1/2 pounds of fresh, ripe strawberries, stems removed and sliced
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon vanilla extract


  1. In a small bowl, mix together the almond flour, baking soda and salt.
  2. In a medium bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
  3. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
  4. Place dough in frig to cool about 10 minutes. (While waiting, prepare the strawberry topping, and homemade whipped cream, if using.)
  5. Once dough is cool, preheat oven to 350 degrees.
  6. Scoop a large spoonful of the biscuit dough into your hands and shape it into a ball about the size of an apricot. Then, place each dough ball onto a baking sheet lined with parchment paper and use the palm of your hand to gently flatten to about one-inch thick. (The dough should yield 6 three-inch round biscuits.)
  7. Or … you can roll out the dough by simply placing the cold dough on a sheet of parchment lightly dusted with almond flour. Shape dough into a square and lightly dust top with additional almond flour. Gently roll-out dough, keeping it at least an inch thick. Then cut desired shapes. Gather any scrapes of dough and repeat.
  8. Bake approximately 15 minutes, until top is golden brown. Allow biscuits to cool completely before splitting and filling.
  9. In a large bowl, combine sliced strawberries, maple syrup and vanilla. Place in frig while biscuits bake and cool. (Note:  Sweetened sliced strawberries become mushy if they marinate overnight, so it’s best to prepare them about an hour or so before serving.)
  10. Once cool, split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of either store bought or homemade whipped cream.


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