These lightly sweetened gluten free shortcakes are almond-scented and supremely tender, perfect with roasted rhubarb, strawberries and billows of whipped cream!
Print Recipe Pin Recipe

Almond Shortcakes with Roasted Strawberries & Rhubarb (Paleo))

You won’t believe how easy these almond shortcakes are to make! They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center. They’re made entirely with almond flour (I use Bob's Red Mill Superfine Almond Flour) and get a double dose of flavor from a splash of almond extract. The shortcakes transform into a show-stopping dessert when topped with roasted rhubarb, strawberries and whipped cream (for a quicker version, you can top them with sliced, macerated strawberries). If you're making everything at once, assemble the biscuit batter while the fruit roasts. The biscuits are best eaten within a day of making, but they freeze beautifully. Be sure to check out my baking tips above!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Servings: 6 shortcakes

Ingredients

  • 2 ½ cups (250 grams) almond flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons honey
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon almond extract
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1-2 teaspoons turbinado sugar
  • Roasted Strawberries & Rhubarb (see below)
  • Whipped cream (or whipped coconut cream), for serving

Instructions

  • Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the almond flour, sea salt and baking soda.
  • In a small bowl, whisk together the eggs, honey, lemon juice, almond extract and butter. Add the wet ingredient to the dry ingredients, and stir to combine.
  • Using an ice cream scoop, scoop the batter into 6 mounds on the baking sheet. Sprinkle turbinado sugar evenly over the biscuits. Bake until lightly browned on the bottom and top, about 16-18 minutes. Transfer to a cooling rack, and let cool at least 5-10 minutes.
  • Cut the biscuits in half. Spoon the roasted fruit over each, and top with a big dollop of whipped cream. Serve! (And swoon!)

Notes

Make it Ahead: The shortcakes can sit out at room temperature, uncovered, for up to 1 day (if they soften, reheat them until lightly crisp in a 350˚F oven). They can also be frozen for up to 3 months. Defrost them at room temperature and then reheat them until lightly crisp.