Almond Flour Strawberry Shortcake Cups
There’s something magical about strawberries when they come into season. Their vibrant color and juicy sweetness always bring back memories of sunny afternoons spent at my grandmother’s house, where we’d pick fresh strawberries straight from her garden. Today, I’m thrilled to share a recipe that captures that nostalgia in every bite: Almond Flour Strawberry Shortcake Cups. This dessert is perfect for a cozy afternoon tea or as a delightful ending to a summer meal. So, let’s gather our ingredients and dive into the blissful world of homemade shortcakes!
Ingredients You’ll Need
- 2 cups of almond flour: The star of our shortcake, almond flour gives these cups a lovely nutty flavor and a tender crumb.
- 1/4 cup of coconut sugar: A natural sweetener that adds a hint of caramel-like depth without overpowering the strawberries.
- 1 teaspoon of baking powder: This helps our shortcake rise beautifully, giving it a light, fluffy texture.
- A pinch of salt: Enhances all the other flavors, making each bite perfectly balanced.
- 1/4 cup of melted coconut oil: Adds moisture and richness, keeping our shortcakes delectably soft.
- 2 large eggs: They bind everything together and add structure to our shortcakes.
- 1 teaspoon of vanilla extract: Infuses the shortcake with a warm, inviting aroma.
- 1 cup of fresh strawberries, hulled and quartered: The hero of our dish, these add both sweetness and a pop of color.
- Whipped cream, for topping: Optional, but highly recommended for that classic shortcake experience.
Step-by-Step Guide to Making Almond Flour Strawberry Shortcake Cups
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This way, it’s ready to go once your batter is mixed.
- Mix the Dry Ingredients: In a medium-sized bowl, combine the almond flour, coconut sugar, baking powder, and salt. Stir them together with a fork until they’re evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients, gently folding until just combined. Be careful not to overmix; we want our shortcakes to be tender.
- Prepare the Strawberries: Gently fold in the quartered strawberries. Their juices will meld beautifully with the batter as they bake, creating little pockets of fruity delight.
- Fill the Muffin Cups: Line a muffin tin with paper liners and evenly distribute the batter among the cups, filling each about two-thirds full. This ensures they have room to rise without overflowing.
- Bake to Perfection: Slide the tin into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when they turn a lovely golden brown and a toothpick inserted into the center comes out clean.
As the shortcakes bake, your kitchen will fill with the comforting scent of vanilla and strawberries, reminiscent of those carefree days in my grandmother’s garden. While you wait, feel free to whip up some cream for topping, or simply enjoy a quiet moment with a cup of tea.
Pro Tips for Perfect Shortcake Cups
Creating these delightful Almond Flour Strawberry Shortcake Cups can be a fun and rewarding experience. Here are a few tips to ensure they come out perfectly every time:
- Don’t Overmix: When combining your wet and dry ingredients, be gentle. Overmixing can result in a denser texture, which we’re trying to avoid.
- Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before starting. This helps everything incorporate more smoothly.
- Chill Your Dough: If you have time, chill your dough before baking. This helps the almond flour absorb the moisture, resulting in a better texture.
Variations and Substitutions
One of the joys of baking is the ability to tailor recipes to your taste and dietary needs. Here are some delightful variations and substitutions you might consider:
- Flour Alternatives: If almond flour isn’t your thing, try coconut flour. It will require some adjustments in liquid, as coconut flour is more absorbent.
- Sugar-Free Option: Substitute the sugar with a natural sweetener like stevia or monk fruit for a lower-carb version.
- Fruit Variations: While strawberries are a classic choice, feel free to experiment with blueberries, raspberries, or even a mix of berries for a vibrant twist.
- Dairy-Free: Use coconut cream or almond milk in place of dairy if you’re avoiding it. Both add a subtle, unique flavor.
What to Serve With Your Shortcake Cups
These shortcake cups are a delightful treat on their own, but they can also be part of a larger dessert spread. Pair them with a scoop of vanilla ice cream for an extra indulgent dessert, or serve them with a dollop of freshly whipped cream and a sprinkle of mint leaves for a refreshing touch.
Storage and Reheating Guidance
If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to three days. To reheat, pop them in the oven at 350°F for about 5 minutes to refresh their texture. Avoid microwaving as it can make them soggy.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the fridge. Just be sure to let it sit at room temperature for a bit before baking.
How can I make these shortcake cups vegan?
To make a vegan version, replace the eggs with a flaxseed or chia seed substitute, and use a plant-based butter. They’ll still be delicious!
Is there a way to make these gluten-free?
Good news! Almond flour is naturally gluten-free, so you’re already set. Just ensure any other ingredients you use, like baking powder, are certified gluten-free.
What can I do if I don’t have a muffin tin?
No muffin tin? No problem! You can shape small mounds on a lined baking sheet. They might spread a bit more, but they’ll still taste amazing.
A Warm, Encouraging Final Note
Dear friends, baking is as much about the journey as it is the destination. These Almond Flour Strawberry Shortcake Cups are a testament to that—simple ingredients coming together to create something truly delightful. Whether you’re a seasoned baker or just starting out, I hope you find joy in the process and savor every bite of your creation. Remember, the kitchen is a place for love, experimentation, and joy. Happy baking!
Almond Flour Strawberry Shortcake Cups
Description
Enjoy a delicious twist on a classic dessert with these Almond Flour Strawberry Shortcake Cups. Perfect for a light and refreshing treat, these cups are gluten-free and bursting with flavor!
Ingredients
For the Crust:
- For the Shortcake Cups:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray.
- In a large mixing bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.
- Add melted butter, eggs, vanilla extract, and almond milk to the dry ingredients. Mix until well combined and a batter forms.
- Divide the batter evenly among the greased muffin cups.
- Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the shortcake cups are cooling, prepare the strawberry filling. Combine strawberries, sugar, and lemon juice in a bowl. Toss well and let sit for at least 15 minutes to release the juices.
- For the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
- To assemble, cut the cooled shortcake cups in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half, add a dollop of whipped cream, and place the top half back on. Add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
Notes
These shortcake cups can be made ahead and stored in an airtight container for up to 2 days. Assemble with strawberries and whipped cream just before serving for best results.
