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Healthy Gluten Free Strawberry Shortcake

The perefect summer dessert is now healthy and gluten free!
5 from 1 vote
Servings 6 shortcakes
Calories 359 kcal


  • Hand or stand mixer


For the Shortcakes:

  • 1 cup almond flour
  • 1 cup oat flour
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch salt

For the Whipped Topping:

  • 1 cup heavy cream
  • 3 tablespoon maple syrup


  • 1 pint fresh strawberries, thinly sliced


For the Shortcakes:

  • Preheat oven to 350 degrees
  • Add all ingredients to a large mixing bowl and stir to combine, until there are no more large clumps
  • Use a ⅓ cup measuring cup to schoop batter into greased large muffin, donut, or small bundt tins (6 servings)
  • Bake at 350 degrees for about 12 minutes, until edges become golden brown
  • Makes 6 shortcakes

For the Whipped Topping:

  • Add heavy cream and maple syrup to bowl of stand mixer and attach whisk attachment
  • Whisk until thick, soft peaks form, about 2 minutes


  • Rinse strawberries with cold water, remove stems, and thinly slice strawberries

Assembling the Shortcakes:

  • Slice shortcake in half so you have a top and a bottom
  • Add whipped topping to bottom half, then top with sliced strawberries and top half of shortcake


Serving: 1shortcakeSodium: 121.8mgSugar: 16.4gFiber: 1.7gPotassium: 192.6mgCholesterol: 115mgCalories: 359kcalFat: 20.2gProtein: 3.3gCarbohydrates: 37.3g
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