Gluten Free - Dairy Free - Refined Sugar Free
Nothing says summer like fresh strawberries smashed and poured over homemade shortcake. Now, I'm not talking the crumbly biscuit kind of shortcake. No way. I'm talking about the real deal, made from scratch, super moist shortcake that doesn't require being smothered in berries to be edible. This recipe delivers a delicious gluten free shortcake with a hint of almond flavor that is complemented by its strawberry and coconut whipped cream counterparts.
Gluten free baking requires a combination of flours to get the desired consistency and mouth feel that one is seeking in a tasty cake. This particular shortcake blends almond, oat, sorghum, and brown rice flours to achieve just that.
For best results, select finely ground almond flour verses almond meal, which will give your cake a grittier feel due to its coarser grind. While almond meal may work, it is not optimal. Brown rice and oat flour can be purchased at your local grocery store, but if you're looking to save money you can also grind your own with a quality food processor or spice grinder. Simply toss some brown rice into a food processor and let it run until the rice is broken down into a fine flour. Give your processor breaks every now and then to let your motor rest. For oat flour, I like to use a small spice grinder, but you could also use a food processor or coffee grinder.
Sorghum flour is great for gluten free baking because it adds a touch of sweetness, while retaining moisture. This ancient grain is non-gmo, high in fiber, antioxidant rich, and anti-inflammatory.
If you're lucky enough to still be in strawberry season, top your almond shortbread with fresh blended strawberries and whipped cream. For a dairy free option, try our coconut whip cream recipe. If you just don't feel like making whipped cream, take the lazy route and just scoop some of the fat from your can of full fat coconut milk and drop that on top of your strawberry shortcake. It works! I promise! If you have parted ways with strawberries for the summer and are in the midst of peach season, try using fresh peaches instead. I imagine they will be just as wonderful.
Strawberry Almond Shortcake
Prep time: 15 min., Bake time: ~ 30 min., Total time: 45 min.
Makes: 9 – 12 slices
1 ½ cups finely ground almond flour
½ cup gf oat flour
¼ cup sorghum flour
¼ cup brown rice flour
¾ tsp. baking powder
¼ tsp. sea salt
½ cup. & 2 Tbsp. unsweetened apple sauce
2 large eggs
¼ cup unrefined coconut oil
¼ cup maple syrup
¼ cup coconut sugar
2 tsp. vanilla extract
¼ tsp. almond extract
1 Pint of fresh strawberries
1 – 1 ½ Tbsp. coconut sugar (optional)
Grease an 8 x 8 inch square glass/ceramic pan and pre-heat oven to 350° F.
Sift all dry ingredients (first 6 ingredients listed) into a large bowl and stir to evenly distribute. Set aside.
In a blender, combine the remaining cake ingredients and blend until smooth.
Pour wet ingredients over dry and gently fold until well mixed (avoid over stirring, as that will lead to a heavy cake with low rise).
Evenly distribute the cake batter into your parchment lined or greased pan and bake for 28 - 31 minutes* (until a toothpick comes out clean). *Adjust to 30 - 34 minutes for high altitude baking.
While the cake is baking, rinse and remove stems from strawberries. Place in a blender or food processor with 1 Tbsp. coconut sugar and blend on low until strawberries are the chunky/creamy texture that matches your liking (if you run the machine too long, add some rum and sip on your Daiquiri then try again). Adjust sweetness, as needed.
When cake is ready, remove from oven and cool for 10 minutes on a baker’s rack. After 10 minutes, run a knife or thin spatula along the sides of the pan to gently loosen the cake. Place a plate or cutting board over the cake and gently flip. Your cake will be upside down on your plate. Place a cooling rack on the bottom side of the cake and gently flip so that your cake is now right side up. Let it completely cool.
When ready to serve, top each slice with blended strawberries and coconut whipped cream.
Prep: Save time by blending the strawberries and/or making coconut whipped cream the day prior to serving. Keep in an airtight container in the refrigerator.
Storage: Cake will keep for ~3 days in the refrigerator. Be sure to store the cake, strawberries, and coconut whipped cream separately to avoid soggy cake.
Let us know what you think of this recipe in the comments section below.