Description
This 6-Ingredient Gluten Free Strawberry Shortcake is a simple and delicious dessert perfect for those avoiding gluten. With a light almond flour cake base, fresh sugared strawberries, and fluffy whipped cream, it’s a classic treat that’s easy to prepare and yields approximately 8 slices.
Ingredients
Scale
Cake
- 4 large eggs (room temperature)
- 1/2 cup sugar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
Topping
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (sliced)
- 1 tablespoon sugar (for strawberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-inch cake pan to prevent the cake from sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat together the room temperature eggs and 1/2 cup sugar on high speed until the mixture becomes pale and thick. This should take about 5 minutes and is crucial for the cake’s texture.
- Combine Dry Ingredients: Gently add the almond flour and baking powder to the egg mixture. Mix until just combined to avoid overmixing, ensuring a tender cake.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Prepare Strawberries: Allow the cake to cool completely on a wire rack. Meanwhile, toss the sliced strawberries with 1 tablespoon sugar and let them macerate to release their juices.
- Whip the Cream: Whip the heavy cream until stiff peaks form to create a light and airy topping for the cake.
- Assemble and Serve: Once the cake is cooled, spread the whipped cream over the top and arrange the sugared strawberries on the cream. Slice and serve your gluten free strawberry shortcake.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Do not overmix the batter once the almond flour is added to maintain a light texture.
- You can substitute strawberries with other fresh berries if desired.
- This cake is best enjoyed the same day but can be refrigerated for up to 2 days.
- Use a wire rack to cool the cake to avoid sogginess.
