Gluten-free Strawberry Shortcakes
Serves Up To:
2 ½ cups Blue Diamond Almond Flour
3 Tbsp. sugar, divided
¾ tsp. baking powder
1/8 tsp salt
6 Tbsp. cold butter, cubed
1 egg, lightly beaten
1 egg white, lightly beaten
1 Tbsp. ice water
1 quart strawberries, sliced
1 cup heavy cream, whipped
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine flour, 1 tablespoon sugar, salt and baking powder in a bowl. Add butter and cut in using 2 knives or a pastry blender until the butter is pea-sized. Add egg and egg white to flour mixture and stir with a fork just until combined. Sir in ice water, 1 teaspoon at a time, just until dough forms.
Turn dough onto prepared baking sheet and pat into an 8” disk. Sprinkle the top with 1 tablespoon sugar; press lightly. Bake at 350F for 12 minutes or until set in the middle and browned on the edges. Transfer on parchment from baking sheet to a wire rack. Cool to room temperature.
Combine strawberries and the remaining tablespoon sugar in a bowl; let stand 15 minutes. Slice shortcake into 8 wedges. Top each with whipped cream and strawberries. Layer with second piece of shortbread and top with more cream and berries. Serve immediately.
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