Gluten-free Strawberry Shortcake With Almond Flour Biscuits

Meet your summer crowd-pleaser: tender almond flour biscuits, macerated berries, and billowy cream—ready in under an hour.

If your dessert game needs a big win fast, this shortcake does exactly that. The biscuits bake up golden and tender without a speck of gluten, the strawberries turn syrupy and bright like they trained for it, and the cream floats on top like a cloud with ambition. Translation: gourmet vibes, weeknight effort. It’s the kind of treat that gets a standing ovation from gluten-free folks and eye-rolls of envy from everyone else.

We’ll keep it simple, scalable, and reliable—even if you’ve never baked with almond flour before. Minimal steps, maximum payoff. And yes, the biscuits actually hold together, because we respect your time and your plate. Ready to become everyone’s favorite host?

What Makes This Special

Shortcake should feel nostalgic, but let’s upgrade the experience. Almond flour gives you buttery, tender biscuits with a lightly nutty flavor that plays perfectly with sweet-tart strawberries. No gluten, no compromises.

We stabilize the whipped cream (optional, but clutch) so it doesn’t collapse in 5 minutes, and we macerate the berries just long enough to get that shiny, ruby syrup. Balanced sweetness, a kiss of lemon, and clean ingredients—your taste buds won’t miss anything.

FYI: This version stays friendly to gluten-sensitive eaters, and with a few tweaks, you can go dairy-free, paleo, or even vegan. One recipe, multiple lanes—because you deserve options.

Shopping List – Ingredients

• Strawberries: 1.5 lb (680 g), hulled and sliced
• Granulated sugar: 1/3 cup (67 g), divided for berries and biscuits
• Lemon zest: 1 tsp
• Lemon juice: 1 tbsp
• Pinch of fine sea salt

• Almond Flour Biscuits
• Blanched almond flour: 2 cups (192 g)
• Tapioca starch (or arrowroot): 1/2 cup (60 g)
• Baking powder (gluten-free): 2 tsp
• Fine sea salt: 1/2 tsp
• Granulated sugar: 2 tbsp
• Cold unsalted butter: 6 tbsp (85 g), diced
• Large egg: 1
• Buttermilk: 1/2 cup (120 ml), plus 1–2 tbsp if needed
• Vanilla extract: 1 tsp

• Whipped Cream
• Heavy whipping cream: 1 cup (240 ml), well-chilled
• Confectioners’ sugar: 2 tbsp
• Vanilla extract: 1 tsp
• Optional stabilizer: 1/4 cup (60 g) mascarpone or Greek yogurt

Yield: 8 biscuits; serves 6–8.

Let’s Get Cooking – Instructions

1. Macerate the strawberries. In a bowl, combine sliced strawberries, 1/4 cup sugar, lemon zest, lemon juice, and a pinch of salt. Toss and let sit 20–30 minutes until glossy and syrupy.
2. Preheat the oven. Set to 400°F (200°C). Line a baking sheet with parchment.
3. Mix the dry biscuit base. Whisk almond flour, tapioca starch, baking powder, salt, and 2 tbsp sugar in a large bowl. Use blanched almond flour for best texture.
4. Cut in the butter. Add cold diced butter. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs with pea-sized bits.
5. Bind the dough. In a small bowl, whisk egg, buttermilk, and vanilla. Pour into dry ingredients and fold until a soft, shaggy dough forms. If dry, add 1–2 tbsp more buttermilk. Don’t overmix.
6. Shape the biscuits. Scoop 8 mounds (about 1/4 cup each) onto the sheet, spacing well. Slightly flatten tops for even rise.
7. Bake. Bake 14–17 minutes until golden at edges and set in the center. Cool 10 minutes. They’ll firm up as they rest.
8. Whip the cream. In a chilled bowl, beat the cream, confectioners’ sugar, and vanilla to soft peaks. For extra stability, beat in mascarpone or Greek yogurt until silky.
9. Split the biscuits. Use a serrated knife to slice biscuits horizontally. If your biscuits crumble, let them cool fully or toast lightly for structure.
10. Build your shortcakes. Spoon berries and their syrup over the bottom halves, add a generous dollop of cream, cap with the top halves, and finish with more berries and cream if you’re feeling bold.
11. Serve immediately. Almond-flour biscuits shine warm, strawberries stay juicy, and the cream keeps its lift. Win, win, win.

Preservation Guide

• Biscuits: Store cooled biscuits in an airtight container at room temp for 24 hours or in the fridge for up to 3 days. Rewarm at 300°F (150°C) for 6–8 minutes to refresh.
• Freeze: Freeze baked biscuits up to 2 months. Thaw at room temp, then warm in the oven to revive crumb.
• Strawberries: Keep macerated berries in a covered container in the fridge for 2 days. The syrup intensifies overnight—thank you, sugar.
• Whipped cream: Stabilized cream lasts 24–36 hours refrigerated. Non-stabilized? Use within 6–8 hours or enjoy a gentle collapse.
• Make-ahead strategy: Bake biscuits in the morning, macerate berries an hour before serving, and whip cream right before assembly. It’s not a trust fall, but timing matters.

Nutritional Perks

Almond flour brings healthy fats, vitamin E, and a bit of protein while keeping the carbs lower than wheat-based biscuits. Strawberries deliver vitamin C, antioxidants, and fiber with a bright, fresh sweetness.

Using tapioca or arrowroot adds lift and a tender crumb without gluten. You control the sugar, and the lemon keeps flavors lively so nothing tastes heavy or flat.

• Approx per serving (1 biscuit + berries + cream): 360–400 kcal
• Fat: 22–26 g
• Carbs: 30–35 g
• Protein: 7–9 g
• Fiber: 5–7 g

Numbers vary, but the big picture is simple: better ingredients, better satisfaction, fewer “sugar crash” regrets. IMO, that’s a fair trade.

What Not to Do

• Don’t use almond meal. Almond meal (with skins) makes biscuits dense and gritty. Go blanched almond flour for lift and tender crumb.
• Don’t skip the binder. Almond flour needs support. The egg and starch keep biscuits from crumbling into almond sand.
• Don’t overwork the dough. Stir just until combined. Overmixing leads to tough, dry biscuits—even without gluten.
• Don’t slice hot. Let biscuits cool 10 minutes before cutting. Hot biscuits crumble. Patience pays.
• Don’t drown the berries. A little sugar and lemon is enough. Too much syrup turns your shortcake into a soggy situation.
• Don’t whip cream warm. Warm cream refuses to cooperate. Chill your bowl and beaters for foolproof peaks.

Recipe Variations

• Dairy-free: Swap butter for chilled coconut oil, use coconut milk with 1 tsp apple cider vinegar instead of buttermilk, and whip coconut cream with maple syrup.
• Paleo-friendly: Use coconut sugar instead of granulated, and arrowroot instead of tapioca. The flavor leans caramel-y—no complaints.
• Vegan: Replace egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water) and add 1 extra tbsp tapioca starch. Expect a slightly more tender, crumbly biscuit.
• Orange & basil twist: Use orange zest and juice for the berries and fold in thinly sliced basil. Fancy without trying too hard.
• Mascarpone clouds: Fold 1/4 cup mascarpone into the cream for luxurious, bakery-level texture.
• Chocolate-dipped shortcake: Drizzle melted dark chocolate over the biscuit tops and let set. Strawberry + chocolate = crowd control.

FAQ

Can I use coconut flour instead of almond flour?

Nope. Coconut flour behaves totally differently—super absorbent, needs more eggs, and will turn this dough into a dry brick. Stick to almond flour here.

Do I need to chill the biscuit dough?

Not required, but a 10–15 minute chill helps the fat firm up and the biscuits rise taller. If your kitchen is warm, chill the shaped dough before baking.

How do I prevent crumbly biscuits?

Use blanched almond flour, don’t skip starch or egg, and measure accurately. If the dough looks dry, add 1–2 tbsp buttermilk to bring it together.

Can I make the biscuits ahead?

Yes. Bake, cool, and store in an airtight container for up to 3 days, or freeze for 2 months. Rewarm in the oven to restore tenderness before serving.

What’s the best way to slice strawberries?

Hull them, then slice about 1/4-inch thick. Thin slices macerate faster and make a better, juicier syrup that soaks into the biscuits beautifully.

Is this recipe safe for celiac?

Yes—as long as your baking powder and all ingredients are certified gluten-free and your tools are free from cross-contamination. Clean mixing bowls, fresh spatulas, the whole nine yards.

Can I reduce the sugar?

Absolutely. Cut the sugar for the berries to 3–4 tbsp and the cream to 1 tbsp if you prefer a less sweet dessert. The lemon helps keep flavors bright.

Wrapping Up

You just built a dessert that’s equal parts nostalgic and modern, soft and crunchy, bright and creamy. The almond flour biscuits deliver structure and flavor, the berries bring the drama, and the cream ties it all together like a pro.

Shortcakes don’t need to be fussy to taste exceptional. Keep the ingredients clean, nail the basics, and sprinkle a little flair when the mood strikes. TBH, this is the kind of simple flex that makes you the hero of summer.

Now cue the strawberries, heat the oven, and let the compliments roll in. You’ve got this.