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Gluten Free Strawberry Shortcake

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • Shortcake Biscuits:
  • 2 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup butter, melted
  • 1 tbsp honey
  • 1/4 tsp pure vanilla extract
  • 2 large eggs
  • 1 tablespoon Turbinado Sugar ( if you do not have Turbinado regular sugar
  • will work also )
  • Strawberry Topping:
  • 3 1/2 cups fresh, ripe organic strawberries, sliced
  • 1/4 cup brown sugar

Instructions

  1. Shortcakes:
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, sift together the almond flour, baking soda and salt.
  4. In a small bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
  5. Stir the wet mixture into the dry mixture until thoroughly combined.
  6. Chill dough in the refrigerator 10-15 minutes.
  7. Using an ice cream scoop, scoop dough onto a baking sheet lined with parchment paper and gently flatten to about one-inch thick. I got 8 biscuit out of the dough.
  8. Bake approximately 15 minutes, until top is golden brown.
  9. Allow biscuits to cool completely before splitting and filling.
  10. Strawberries:
  11. In a large bowl, combine sliced strawberries, brown sugar and balsamic vinegar. Allow to set for an hour or two.
  12. Do not let set more than an hour or two as the berries will get mushy. They will still fast good but they will not look as pretty.
  13. To Assemble:
  14. Split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped cream

Keywords: strawberries, gluten free, shortcake, dessert