Gluten Free Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Gluten Free Almond Flour Strawberry Shortcake

Almond flour forms the base of these tender, golden biscuits, baked into perfectly craggy mounds with crisp edges and a soft, cake-like center. Juicy strawberries get macerated with honey until syrupy and jammy, spooned generously over each split biscuit for that classic shortcake soak. The whipped coconut cream on top is light, fluffy, and just sweet enough, made simply from chilled coconut milk beaten to soft peaks with maple syrup and vanilla. A few fresh mint leaves finish the plate with color and a cooling contrast to the sweet fruit. This is a naturally solid choice for a gluten free spread, since every component builds from almond flour and pantry staples rather than traditional flour-based biscuits. It's the kind of dessert that looks impressive but comes together with simple, straightforward steps — perfect for a summer gathering or a weekend treat.

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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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