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+ servings
A gluten free almond flour shortcake topped with whipped cream and strawberries.
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5 from 1 vote

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
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 312kcal

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

*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.

Nutrition

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