Light & Fluffy Gluten Free Strawberry Shortcake with Almond Flour Biscuits
If you have been searching for a gluten free strawberry shortcake that truly delivers on texture, flavour, and nutrition without making you feel like you are missing out, you have found it. This recipe was built from the ground up to be genuinely healthier than the classic version you grew up with, while still hitting every note that makes strawberry shortcake one of the most beloved warm-weather desserts of all time. Tender, golden biscuits. Juicy, lightly sweetened strawberries. A cloud of cool, creamy topping. All of it completely gluten free and made with wholesome, recognisable ingredients.
Traditional strawberry shortcake relies on white flour biscuits loaded with butter and refined sugar, topped with mountains of heavily sweetened whipped cream. A single serving can easily clock in at 450 to 600 calories with very little nutritional value. Our version flips that script. The biscuits are made from a blend of blanched almond flour and a small amount of tapioca starch, which creates a surprisingly light and slightly crispy exterior with a soft, fluffy crumb inside. Almond flour brings healthy monounsaturated fats, a meaningful amount of protein, and a naturally sweet, nutty flavour that complements strawberries beautifully. It also happens to be one of the most reliable gluten free flours for baking without gums or complicated blends.
The key to getting the texture right is using blanched almond flour, not almond meal. Almond meal is made from whole almonds with the skins still on, which produces a heavier, grainier biscuit with a noticeably darker colour. Blanched almond flour is made from almonds with the skins removed and ground much finer, giving you that light, almost cake-like crumb that makes these biscuits so irresistible. The tapioca starch acts as a binder and adds just enough chew to bridge the gap between almond flour's naturally crumbly texture and the tender pull of a classic biscuit.
The sweetness in this recipe comes almost entirely from the fruit itself and a modest amount of pure maple syrup, which keeps the sugar content low while providing a gentle, unprocessed sweetness. We skip the granulated white sugar entirely in the biscuits, relying instead on the natural sweetness of almond flour and a touch of maple syrup in the dough. The macerated strawberries are tossed with just one tablespoon of maple syrup and a squeeze of fresh lemon juice, which draws out their natural juices and creates the most gorgeous, glossy, ruby-red sauce without needing a heavy sugar syrup.
The topping is full-fat coconut cream, chilled overnight and whipped until thick and airy. It is naturally dairy free and contains no refined sugar, just a tiny drizzle of maple syrup and a drop of vanilla extract. The result is a whipped topping that is rich, creamy, and stable enough to hold its shape, while being far lighter in processed ingredients than conventional whipped cream from a can. If you are not dairy free, lightly whipped heavy cream works just as beautifully here and is a completely valid swap.
One of the things that makes this recipe so approachable is how forgiving the biscuit dough is. Unlike gluten-based biscuit dough, which can turn tough if overworked, almond flour dough is almost impossible to overhandle. You simply mix the ingredients together, scoop the dough onto a baking sheet, and bake. No chilling, no rolling, no cutting. They come together in about ten minutes of active prep time, which makes this an ideal last-minute dessert for summer gatherings, picnics, or weeknight treats.
From a nutritional standpoint, each assembled serving comes in at around 275 calories, with 7 grams of protein, 5 grams of fibre, and only 9 grams of sugar. Compare that to a traditional shortcake at nearly double the calories and a fraction of the fibre and protein, and it is clear that healthier eating does not have to mean sacrificing the foods you love. The fibre comes largely from the almond flour and fresh strawberries, which also provide a generous dose of vitamin C, manganese, and antioxidants.
This recipe is naturally gluten free, grain free, refined sugar free, and easily made dairy free. It is also paleo-friendly if you use coconut cream as the topping. Whether you are baking for someone with coeliac disease, following a paleo or low-sugar lifestyle, or simply trying to make more nutritious choices without giving up dessert, this gluten free strawberry shortcake is the recipe to bookmark.
Strawberries are at their absolute best in late spring and early summer, when they are deeply red all the way through and smell like candy. If you can get your hands on fresh local or farmers market strawberries, this dessert will be even more spectacular. Out of season, thawed frozen strawberries work well for the macerated layer, though the biscuits really do deserve fresh fruit on top for presentation.
For an elegant variation, try adding a few fresh basil leaves to the macerated strawberries, it is an unexpected combination that works brilliantly and elevates this humble dessert to dinner-party territory. You can also scatter a small handful of raspberries into the strawberry mixture for a more complex berry flavour. The biscuits themselves welcome experimentation too: a half teaspoon of lemon zest, a pinch of cardamom, or a tablespoon of poppy seeds all make lovely additions to the base dough without changing the technique at all.
This recipe makes six generous shortcakes, perfect for a small dinner party or a family dessert. They are best assembled just before serving so the biscuits stay tender rather than soggy. Read on for full instructions, storage tips, substitution ideas, and answers to the most common questions about making gluten free shortcake at home.
Ingredients
- 2 cups blanched almond flour (packed, not almond meal — blanched gives a lighter, finer crumb)
- 3 tbsp tapioca starch (also called tapioca flour; arrowroot powder works as a 1:1 substitute)
- 1.5 tsp baking powder (ensure gluten free certified; check for wheat starch on the label)
- 0.3 tsp fine sea salt (do not skip — it balances the natural sweetness of almond flour)
- 2 large eggs (room temperature; cold eggs can cause the coconut oil to seize and clump)
- 3 tbsp pure maple syrup (divided: 2 tbsp for biscuits, 1 tbsp for strawberries; raw honey works as a 1:1 swap)
- 2 tbsp melted coconut oil (or unsalted butter, slightly cooled to room temperature before adding to eggs)
- 1 tsp pure vanilla extract (divided; use good quality extract for the best flavour in both the biscuits and cream)
- 500 g fresh strawberries (hulled and sliced; choose deeply red, fragrant berries for maximum flavour and natural sweetness)
- 1 tbsp fresh lemon juice (brightens the strawberries and balances the sweetness of the maple syrup)
- 1 can (400ml) full-fat coconut cream (refrigerated overnight; choose a brand with coconut and water as the only ingredients for the best whipping results)
- 1 tbsp pure maple syrup (for the coconut whipped cream; add to taste after whipping)
- 0.5 tsp pure vanilla extract (for the coconut whipped cream)
Instructions
- 1
Place the can of full-fat coconut cream in the refrigerator the night before, or for at least 8 hours. This allows the solid cream to separate from the liquid, making it easy to whip.
Choose a coconut cream with coconut extract and water as the only ingredients for the cleanest separation and best whipping results. Avoid light coconut milk — it will not whip. If you are short on time, 4 hours in the freezer can work in a pinch, but check every 30 minutes so it does not freeze solid.
- 2
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- 3
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, and sea salt until evenly combined and no lumps remain.
Sift the almond flour if it appears clumpy — this is the single easiest step for achieving the lightest possible biscuit texture. Make sure you are using blanched almond flour, not almond meal, which would produce a much denser result.
- 4
In a separate small bowl, whisk together the eggs, 2 tablespoons of maple syrup, melted coconut oil, and half a teaspoon of vanilla extract.
Ensure your eggs are at room temperature and your coconut oil has cooled to just warm — not hot. Adding hot oil to eggs can partially cook them and adding cold oil to room temperature eggs can cause it to solidify into lumps in the batter.
- 5
Pour the wet ingredients into the dry ingredients and stir until a soft, slightly sticky dough forms. Do not overmix, but ensure everything is fully incorporated.
The dough will be thicker than a batter but softer than traditional biscuit dough — this is completely normal for almond flour. Unlike gluten-based doughs, you cannot overwork almond flour dough, so take your time mixing until you see no dry streaks.
- 6
Using a large cookie scoop or a quarter-cup measure, portion six equal mounds of dough onto the prepared baking sheet, spacing them about 5 cm apart. Gently flatten each mound slightly with damp fingertips to about 2 cm thick.
Wetting your fingers with cold water prevents the sticky dough from clinging and helps you achieve a neater, more uniform shape. Aim for even thickness across each biscuit so they bake at the same rate — thicker in the centre means underbaked middles.
- 7
Bake for 16 to 18 minutes, until the biscuits are golden brown on top and a toothpick inserted in the centre comes out clean. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Do not rush the cooling step — warm biscuits will cause the cream to melt and the strawberry juices to soak in too quickly, making them soggy. The biscuits will also firm up as they cool, so do not judge the final texture while they are still hot.
- 8
While the biscuits bake, prepare the macerated strawberries. Combine the sliced strawberries, 1 tablespoon of maple syrup, lemon juice, and the remaining half teaspoon of vanilla in a bowl. Stir gently and set aside at room temperature for at least 20 to 30 minutes to allow the juices to release.
The longer the strawberries macerate, the more syrupy and flavourful the juices become — up to 2 hours at room temperature is ideal. For a flavour twist, add 2 to 3 fresh basil leaves to the bowl while macerating, then remove before serving. The herb adds a subtle, sophisticated note that pairs beautifully with ripe berries.
- 9
Open the chilled coconut cream and scoop only the thick solid cream into a cold mixing bowl, leaving the watery liquid behind. Add 1 tablespoon of maple syrup and half a teaspoon of vanilla extract.
Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping — this dramatically improves the volume and stability of coconut whipped cream. If the solid cream does not scoop cleanly, the can may not have been cold enough; pop the bowl in the freezer for 10 minutes before attempting to whip.
- 10
Using a hand mixer or stand mixer fitted with the whisk attachment, whip the coconut cream on medium-high speed for 2 to 3 minutes until thick, fluffy, and soft peaks form. Refrigerate until ready to assemble.
- 11
To assemble, slice each cooled biscuit in half horizontally with a serrated knife. Place the bottom half on a plate, spoon a generous portion of macerated strawberries and their juices over the biscuit, then add a dollop of coconut whipped cream. Place the top half of the biscuit on the cream and finish with a few more strawberries and another spoonful of cream. Serve immediately.
For a prettier presentation, reserve a few small whole strawberries or perfectly sliced halves to place on top of the assembled shortcakes. A light dusting of freeze-dried strawberry powder or a tiny sprig of fresh mint makes for a stunning finish if you are serving guests.
Nutrition per serving
275kcal
Calories
7g
Protein
22g
Carbs
19g
Fat
5g
Fibre
9g
Sugar
145mg
Sodium
Pro Tips
- ✓
Use the ripest, most fragrant strawberries you can find, deeply red all the way through with no white core. Farmers market berries in peak season will make an extraordinary difference to the finished dessert.
- ✓
Always use blanched almond flour, not almond meal. Blanched flour is finely ground from skinless almonds and produces a much lighter, more tender biscuit. Almond meal will give you a denser, grainier result with a darker colour.
- ✓
Almond flour brands vary significantly in moisture content. If your dough feels too wet or sticky to hold its shape, add one extra tablespoon of almond flour at a time until the dough is scoopable but not runny.
- ✓
The biscuits can be baked a day ahead and stored in an airtight container at room temperature, but assemble the shortcakes only when ready to serve, even 20 minutes of sitting will cause the biscuits to absorb the strawberry juices and soften significantly.
- ✓
For extra biscuit flavour, add half a teaspoon of lemon zest or a pinch of cardamom to the dough. Both pair beautifully with strawberries and add a subtle complexity without any extra effort.
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If your coconut cream does not whip firm enough, which can happen with certain brands, add half a teaspoon of tapioca starch and whip again. Alternatively, refrigerate the whipped cream for 15 minutes and re-whip; the cold usually firms it right up. Do not discard the leftover coconut water from the can, it is perfect in smoothies or overnight oats.
Frequently Asked Questions
Variations
- •
Peach and Raspberry Shortcake
Replace the strawberries with a mix of sliced ripe peaches and fresh raspberries. Macerate with the same maple syrup and lemon juice for a summery stone-fruit version.
- •
Chocolate Almond Biscuits
Add 2 tablespoons of unsweetened cacao powder to the biscuit dough for a chocolate shortcake base. Pairs wonderfully with strawberries for a chocolate-covered-strawberry vibe.
- •
Lemon Poppy Seed Biscuits
Add 1 teaspoon of lemon zest and 1 tablespoon of poppy seeds to the biscuit dough. The citrus note makes the strawberry filling taste even brighter.
- •
Mini Shortcake Bites
Use a tablespoon-sized scoop to make 18 mini biscuits. Bake for 10 to 12 minutes. Serve as elegant bite-sized party desserts topped with a single strawberry slice and a small dollop of cream.
Substitutions
- •Tapioca starch → Arrowroot powder (Use in a 1:1 ratio. Arrowroot gives a very similar result and is also grain free and paleo friendly.)
- •Coconut oil → Unsalted butter (Use the same quantity melted and slightly cooled. The biscuits will not be dairy free but will have a richer, more classic flavour.)
- •Maple syrup → Raw honey (Use a 1:1 swap. Honey adds a floral note that works nicely with strawberries. The recipe will not be vegan with honey.)
- •Full-fat coconut cream → Heavy whipping cream (Use 240ml of cold heavy cream and whip as directed. This makes the recipe dairy-based but keeps it gluten free and refined sugar free.)
- •Fresh strawberries → Thawed frozen strawberries (Works well for the macerated filling but drain some excess liquid before using to avoid soggy biscuits.)
- •Eggs → Flax eggs (Use 2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes. The biscuits will be slightly denser and less golden but still gluten free and vegan.)
🧊 Storage
Store biscuits, macerated strawberries, and coconut whipped cream separately in airtight containers in the refrigerator for up to 3 days. The biscuits can also be stored at room temperature for up to 2 days. Do not store assembled shortcakes as the biscuits will become soggy. Assembled shortcakes are best enjoyed within 30 minutes of building.
📅 Make Ahead
The biscuits can be baked up to 2 days ahead and stored in an airtight container at room temperature or refrigerated. The coconut whipped cream can be made up to 24 hours in advance and kept refrigerated, re-whip briefly if it deflates. Strawberries can be macerated up to 4 hours ahead and kept covered in the fridge. Bring strawberries to room temperature for 15 minutes before serving for the best flavour.
