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Almond Flour Strawberry Shortcake
[Vegan, Gluten-Free]

Author Bio

Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an... Read More

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Almond Flour Strawberry Shortcake [Vegan, Gluten-Free]

3-6

Dairy Free

Vegan

The grain-free strawberry shortcake is a nice, light alternative to the traditional. It's made with biscuit-like shortbread, a heavenly strawberry cream sauce, and of course, fresh strawberries. This is the perfect dessert for a hot day.

Ingredients You Need for Almond Flour Strawberry Shortcake [Vegan, Gluten-Free]

For the Shortbread:

1/2 cup potato flour or arrowroot flour
1/4 cup tapioca starch
3/4 cup almond meal, cashew meal, or sunflower meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon stevia
1 tablespoon pure maple syrup
1/3 melted coconut oil
1/3 cup almond, coconut, or rice milk

For the Strawberry Cream Sauce:

3/4 cup soaked, raw cashews
3 pitted dates
6 large strawberries
1/8 teaspoon pure stevia powder
2-3 tablespoons non-dairy milk of choice
2 cups fresh strawberries

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How to Prepare Almond Flour Strawberry Shortcake [Vegan, Gluten-Free]

To Make the Shortbread:

Preheat oven to 375°F.
Mix all ingredients in a mixing bowl.
Drop large spoonfuls of batter onto a greased baking sheet to form the "biscuits."
Bake for 12 minutes.

To Make the Strawberry Cream Sauce:

Soak 3/4 cup raw cashews for 1 hour in filtered water. Drain and rinse when fully soaked.
Place all ingredients in a blender and blend until smooth.
Pour over the shortcake.

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