A delicious gluten free strawberry shortcake recipe – made with a twist! These layer a tangy strawberry-rhubarb compote and whipped cream onto an almond flour shortcake. A healthy way to enjoy the flavors of summer!
Other strawberry recipes to try: Paleo Chocolate Strawberry Cupcakes and Simple Strawberry Spinach Salad.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
Contents
A Summery Gluten Free Strawberry Shortcake Recipe
This healthy gluten free strawberry shortcake recipe takes the quintessential summer dessert up a notch by adding a sweet and sour strawberry rhubarb sauce!
I love desserts that let summer fruit shine. This recipe is lower in carbs, thanks to nutrient-dense almond flour, and free of refined sugar.
Add a dollop of fresh whipped cream, and a delicious, crowd-pleasing dessert is ready to serve.
If you’ve been out strawberry picking, or have rhubarb growing wild in your garden, this is the perfect way to use your summer produce!
You’ll love this recipe because:
- The Almond Flour Shortcakes come together in minutes – with only 6 ingredients! No grating butter into the flour – just add some avocado oil and stir.
- A fresh strawberry and rhubarb sauce steals the show and gives these a gourmet twist.
- It’s a healthy dessert, free of refined sugar! I use a touch of maple syrup to sweeten it up, but use a monk fruit sweetener instead to keep it totally sugar free!
- Make these ahead: It’s easy to prep this dessert by making the shortcakes ahead of time. You can even freeze them and thaw as needed!
Freshly Baked and Simmered!
The shortcakes baked in my Sharp European Convection Oven, while I simmered the strawberry rhubarb sauce on my Sharp Induction Cooktop. These two appliances are the focal point of my kitchen!
Both appliances have a variety of handy features, ensuring sauces don’t burn and baked goods come out perfectly golden.
Hop on over to the Sharp USA website to explore the state-of-the-art appliances and see if they are the right fit for your family kitchen!
What You’ll Need
Almond Flour Shortcakes
- Eggs
- Maple Syrup (sub honey or date syrup)
- Avocado Oil (or sub melted coconut oil)
- Vanilla
- Sea Salt & Baking Soda
- Almond Flour (blanched)
Strawberry Rhubarb Compote
- Maple Syrup
- Rhubarb, thinly sliced
- Strawberries, sliced
- Lemon Zest
To Serve:
- Fresh Whipped Cream (I make homemade whipped cream – whip pastured heavy whipping cream in a stand mixer. I don’t sweeten it, but use a small amount of maple syrup if necessary!) Use this recipe for a vegan, non-dairy whipped topping using coconut cream, if desired.
- Sliced Strawberries
How to Make Almond Flour Shortcakes
Step 1: Combine the eggs, maple syrup, avocado oil, salt and baking soda in a bowl, and whisk to combine the wet ingredients.
Step 2: Add the almond flour and stir to form a sticky dough.
Step 3: Using a 1/4 cup measuring cup, add mounds of dough onto a baking sheet lined with parchment or a silicone baking mat.
Step 4: Bake the shortcakes for 15 minutes, or until they have started to crack on the tops.
How to Make a Strawberry Rhubarb Compote
Step 1: Add the maple syrup and water to a large pan, and bring to a simmer. Add in sliced rhubarb and strawberries. Stir occasionally, and simmer for 20-25 minutes, until the rhubarb has softened and the fruit has formed a sauce.
Step 2: Remove the sauce from heat, and stir in the lemon zest.
Assembling Strawberry Shortcakes
Step 1: Slice the shortcake with a serrated knife.
Step 2: Fill the shortcake with a scoop of the strawberry rhubarb sauce, and a large scoop of whipped cream. Add fresh strawberries on top, too, if desired.
Learn how to make homemade whipped cream here. This recipe uses honey. If desired, sub maple syrup or 1-2 tablespoons monk fruit sweetener. I find heavy whipping cream sweet enough without adding any sweetener at all.
How to Store Leftovers
To Store: Store sauce and shortcakes separately in air tight containers. To serve, warm sauce (if desired), and top sliced shortcakes. I don’t find the shortcakes need heated to serve, but that’s an option!
To Freeze: Both the strawberry rhubarb sauce and shortcakes freeze well. Allow to thaw before reheating to serve.
Other Gluten Free Almond Flour Recipes
- Almond Flour Pie Crust
- Gluten Free Peach Cobbler (also paleo / grain free!)
- Gluten Free Tres Leches Cake (with a coconut cream whipped topping, if you’re looking for a non-dairy option)
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Gluten Free Strawberry Rhubarb Shortcake
Ingredients
Almond Flour Shortcakes
- 2 eggs
- 3 tablespoons avocado oil (sub melted coconut oil)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cup almond flour
Strawberry Rhubarb Compote
- 1/4 cup water
- 1/3 cup maple syrup
- 3 cups strawberries hulled and sliced
- 3 cups rhubarb sliced
- 2 teaspoons lemon zest
Strawberry Shortcakes
- whipped cream if desired
- strawberries fresh, sliced, if desired
Instructions
Almond Flour Shortcakes
- Preheat oven to 350º F. Line a baking tray with parchment paper or a silicone liner, and set aside.
- Into a medium sized mixing bowl, add eggs, avocado oil, maple syrup, vanilla, sea salt, and baking soda. Whisk to combine.
- Add in the almond flour, and stir in to form a thick, sticky dough.
- Use a 1/4 cup measuring cup to scoop 8 mounds onto the baking tray.
- Bake shortcakes for 15 minutes, or until lightly browned and starting to crack on the tops.
Strawberry Rhubarb Compote
- Into a large skillet, add water and maple syrup, and bring to a simmer over medium heat.
- Add the strawberries and rhubarb, and allow to simmer stirring occasionally for about 25 minutes, until rhubarb has fully softened.
- Remove the sauce from heat, and stir in the lemon zest. This adds to much flavor, so I don't suggest skipping it!
Strawberry Shortcakes
- Slice shortcakes in half, and layer with a scoop of strawberry rhubarb compote and a dollop of whipped cream.
- Add fresh sliced strawberries, if desired.
- Store leftover shortcakes and strawberry sauce in separate air tight containers in the refrigerator for up to a week.
Video
Notes
- Fresh Whipped Cream (I make homemade whipped cream – whip pastured heavy whipping cream in a stand mixer. I don’t sweeten it but use a small amount of maple syrup if necessary!) Use this recipe for a vegan, non-dairy whipped topping using coconut cream, if desired.
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