Description
This delightful 6-Ingredient Gluten Free Strawberry Shortcake offers a light, airy almond flour-based cake topped with freshly whipped cream and sugar-coated strawberries. Perfect for a quick and easy dessert that is both gluten free and wonderfully flavorful, it’s ideal for family gatherings or a sweet treat any day.
Ingredients
Scale
Cake
- 4 large eggs (room temperature)
- 1/2 cup sugar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
Toppings
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (sliced)
- 1 tablespoon sugar (for strawberries)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-inch cake pan thoroughly to prevent sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat together the eggs and 1/2 cup sugar at high speed using a mixer for about 5 minutes until the mixture turns pale and thick, creating a light batter base.
- Mix Dry Ingredients: Gently fold in the almond flour and baking powder until just combined to retain the batter’s airiness.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Prepare Strawberries: Remove the cake from the oven and allow it to cool completely on a wire rack. Meanwhile, toss the sliced strawberries with 1 tablespoon sugar to macerate and develop their sweetness.
- Whip Cream: Using a mixer, whip the heavy cream until stiff peaks form, creating a light and fluffy topping.
- Assemble the Shortcake: Once the cake has fully cooled, spread the whipped cream on top evenly and then layer with the sugared strawberries for a beautiful and delicious finish.
Notes
- Use room temperature eggs for better volume when beating.
- Ensure the cake is completely cooled before adding toppings to prevent whipping cream from melting.
- Almond flour is naturally gluten free but ensure it is processed in a gluten free facility if you have a serious allergy.
- For an extra flavor twist, add a splash of vanilla extract to the batter or whipped cream.
- Storage: Keep the assembled shortcake refrigerated and consume within 2 days for best quality.
