Strawberry Shortcake

Jun 03 2011 by
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It’s strawberry season, or soon to be depending on where you live. You can get strawberries pretty much any time of year but they are nothing like the juicy, sweet berries that come fresh picked out of fields in season. I love strawberries almost any old way but strawberry shortcake is still my favorite strawberry dessert. This recipe is gluten free as well.



  • 3 large eggs
  • 1/4 cup orange blossom honey or regular raw honey (plus 2 tbsp if using optional yogurt topping)
  • 1/4 cup sunflower oil
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 1 tbsp fresh squeezed orange juice plus 1 tsp zest
  • 1/8 tsp cream of tartar
  • 1 cup almond flour
  • 2 pounds strawberries (or more)
  • 1 cup plain yogurt sweetened with 2 tbsp raw honey (optional)


  1. Preheat oven to 350 degrees.
  2. Prepare an 8 cavity mini loaf pan, mini bundt pan or regular 12 cup muffin tin by generously spraying with oil.
  3. Separate the eggs, placing the egg whites into a small bowl and the yolks into a larger bowl. To the yolks add the honey, oil, baking soda, and vanilla. Whisk until well blended.
  4. Whisk the orange juice into the yolk mixture. Set aside.

    Beat egg whites until frothy

  5. Add the cream of tartar to the whites and beat with an electric mixer until frothy but not stiff, about 1-2 minutes.
  6. Fold the whipped egg whites into the yolk mixture.

    Gentry mix in almond flour and zest

  7. Add in the almond flour and orange zest gently stirring until blended.
  8. Pour evenly into prepared baking pan.

    Bake approximately 15 minutes until golden brown

  9. Bake on center rack about 15 minutes (less for muffins) or until a toothpick inserted in the center comes out clean.
  10. Cool about 5 minutes and then gently loosed around the edges and remove the mini loaves.
  11. While the cake is cooling hull and chop the strawberries. Lightly mash just enough to release their juices.
  12. Place one loaf in a bowl, spoon approximately 1/2 cup mashed berries over the cake and top with sweetened yogurt or ice cream if desired.

Nutritional Info:

Makes 8 servings.

Each serving 1 loaf and approximately 1/2 cup mashed berries.

Nutrients per serving:  Calories: 227, Cal. from Fat: 138.5, Total Fat: 15.5g, Sat. Fat: 2g, Carbs: 18g, Fiber: 3g, Sugars: 13g, Protein: 5.5g, Sodium: 27.5mg, Chol: 79mg


Any leftover shortcake should be stored in the fridge until ready to eat.  Make sure to store the cakes separately from the fruit or you’ll end up with soggy cake!


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  1. Beth Hatchard says:

    Can this recipe be made with a different type of flour? I have an almond allergy so would not be able to eat the almond flour. Thanks!

    • Kristy says:

      Hi Beth,
      I don’t think the recipe would work the same with a different flour. I’ll email you a recipe that uses whole wheat and spelt flour. It’s less cakelike and more of a biscuit but it’s good for strawberry shortcake too.


  2. Jenny says:

    Wow! This recipe looks so yummy! :) How would it taste using soy flour instead of almond flour? My husband prefers soy flour because he’s gluten intolerant and wants to stay away from almond flour because of it’s higher fat content. Thanks! :)

    • Kristy says:

      Hi Jenny, I haven’t worked with soy flour much so I’m not sure how it would come out as a substitute for the almond flour. You might not need all 3 eggs and possibly a little more honey. I find soy to not have some of the natural sweetness that other flours do. Hope it works for you. Let us know how it worked if you give it a try. Kristy

  3. Paula Tarone says:

    Hi there, I would be interested in the whole wheat and splet flour recipe as well. Thanks and keep up the good work, I adore your blog!!

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