Gluten Free Strawberry Rhubarb Shortcake
Grain free, almond flour shortcakes come together with just 5 ingredients. Top these delicious gluten free shortcakes with fresh whipped cream and strawberries, or opt to make the sweet-tart strawberry rhubarb compote for an extra special treat.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 312kcal
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
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.
*Nutrition facts are for 1 shortcake and 1/4 cup of the strawberry rhubarb sauce. It does not include whipped cream.
- 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.
Calories: 312kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 234mg | Potassium: 267mg | Fiber: 5g | Sugar: 14g | Vitamin A: 113IU | Vitamin C: 36mg | Calcium: 139mg | Iron: 2mg