Dairy Free Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Dairy Free Almond Flour Strawberry Shortcake

Tender almond flour biscuits form the base here, lightly sweetened with maple syrup and given their golden crumb from melted coconut oil rather than a heavier fat. Juicy strawberries get macerated in honey until syrupy and glistening, spooned generously between the split biscuit halves. The real showstopper is the coconut cream, whipped from the solidified top layer of a chilled coconut milk can into billowy, soft-peaked clouds with a touch of vanilla and maple syrup. Layer it all together and you get a shortcake with all the classic texture contrast — crumbly, juicy, creamy — in every bite. Fresh mint on top adds a bright finishing touch. It's a naturally fitting dessert for a dairy free table, no fuss involved.

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Ingredients

6 servings

For the biscuits

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp baking soda
¼ tsp fine sea salt
2 large eggs
3 tbsp maple syrup
2 tbsp coconut oil, melted and cooled
1 tsp apple cider vinegar

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp pure vanilla extract

For serving

fresh mint leaves (optional)

Instructions

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined.

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