6-Ingredient Gluten Free Strawberry Shortcake
This gluten-free strawberry shortcake is the easy, light, and summery dessert you’ll want to make again and again! With just 6 simple ingredients, it’s fluffy, naturally gluten-free, and topped with a generous layer of whipped cream and sweet, juicy strawberries. It's perfect for birthdays, holidays, or any warm-weather gathering, this shortcake is a no-fuss, totally delicious crowd-pleaser!
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Servings: 8 servings
Equipment
- 2 large bowls
- 1 small bowl
Ingredients
- 4 large eggs at room temperature
- 1/2 cup sugar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
For the whipped cream:
- 1 cup heavy whipping cream
For the strawberries
- 1 cup fresh strawberries sliced
- 1 tablespoon sugar
Instructions
- Preheat oven to 350° Fahrenheit and grease a 6-inch cake pan.
- Beat together the eggs and sugar with a hand or stand mixer on high speed until pale and thick, about 5 minutes.
- Add in the almond flour and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
- Transfer the batter to your prepared cake pan. Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
- Remove cake from the pan and transfer it to a wire cooling rack to cool. While the cake cools, add the sliced strawberries and a tablespoon of sugar to a bowl, and stir until the strawberries are coated in sugar. Set the strawberries aside while you make the whipped cream.
- Pour the heavy whipping cream into a large bowl and use a hand or stand mixer to beat the cream until it’s super light and fluffy and stiff peaks have formed (about 5 minutes).
- Once the cake has completely cooled, top it with the homemade whipped cream then the strawberries. This cake is best served immediately!
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Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Sugar: 6g