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Almond Flour Strawberry Shortcake Cups

  • Author: Baking Bliss

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

Scale

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:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray.
  2. In a large mixing bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.
  3. Add melted butter, eggs, vanilla extract, and almond milk to the dry ingredients. Mix until well combined and a batter forms.
  4. Divide the batter evenly among the greased muffin cups.
  5. 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.
  6. 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.
  7. For the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
  8. 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.
  9. 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.

Find it online: https://exorecipes.com/almond_flour_strawberry_shortcake_cups/