Description
A simple and delicious gluten-free strawberry shortcake made with just six ingredients. This light and airy almond flour cake is topped with sweet whipped cream and fresh, sugared strawberries for a perfect, naturally gluten-free dessert.
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 sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale, thick, and doubled in volume. This adds air for a light texture.
- Combine Dry Ingredients: Gently fold in the almond flour and baking powder until just combined, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack to room temperature before adding toppings.
- Prepare Strawberries: Toss the sliced strawberries with 1 tablespoon sugar and let them macerate for a few minutes to release their juice and soften.
- Whip Cream: Whip the heavy cream until stiff peaks form, ensuring it holds its shape when dolloped.
- Assemble the Shortcake: Once the cake has cooled, top it generously with the whipped cream and then spread the sugared strawberries on top. Serve immediately and enjoy.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Use fresh, ripe strawberries for the best flavor.
- The almond flour gives a moist, tender crumb but avoid overmixing the batter to keep the cake light.
- Serve the shortcake the same day for optimal freshness, especially the whipped cream topping.
- You can substitute heavy cream with coconut cream for a dairy-free version, but it may alter the texture slightly.
