When in doubt, bake it out! If you’re looking for your next dessert to conquer your sweet tooth or to really “WOW” a crowd, you’re in luck. Our Sharp Chef Michelle Miller has prepared the perfect dish for those berry sweet cravings. You’ve probably heard of strawberry shortcakes before, but what about strawberry rhubarb shortcakes?
A delicious gluten-free strawberry shortcake recipe – made with a twist! These layer on a tangy strawberry-rhubarb compote and whipped cream onto an almond flour shortcake. A mindful way to enjoy the flavors of summer.
A Summer Gluten-Free Strawberry Shortcake Recipe
This mindful gluten-free strawberry shortcake recipe takes the quintessential summer dessert up a notch by adding a sweet and sour strawberry rhubarb sauce!
I love desserts like this because they let summer fruit shine. It’s lower in carbs, thanks to nutrient-dense almond flour, and free of refined sugar.
Add a dollop of fresh whipped cream, and a delicious, crowd-pleasing dessert is ready to serve.
If you’ve been out strawberry picking, or have rhubarb growing wild in your garden, this is the perfect way to use your summer produce!
You’ll love this recipe because:
- The Almond Flour Shortcakes come together in minutes – with only 6 ingredients! No grating butter into the flour – just add some avocado oil and stir.
- A fresh strawberry and rhubarb sauce steals the show and gives these a gourmet twist.
- It’s a mindful dessert, free of refined sugar! I use a touch of maple syrup to sweeten it up, but use a monk fruit sweetener instead to keep it totally sugar-free!
- Make these ahead: It’s easy to prep this dessert by making the shortcakes ahead of time. You can even freeze them and thaw them as needed!
Freshly Baked and Simmered!
Both appliances have a variety of handy features, ensuring sauces don’t burn and baked goods come out perfectly golden.
Hop on over to the Sharp USA website to explore the state-of-the-art appliances and find the missing piece in your family kitchen!
What You’ll Need:
Almond Flour Shortcakes:
- Maple Syrup (sub honey or date syrup)
- Avocado Oil (or sub-melted coconut oil)
- Sea Salt & Baking Soda
- Almond Flour (blanched)
Strawberry Rhubarb Compote:
- Maple Syrup
- Rhubarb, thinly sliced
- Strawberries, sliced
- Lemon Zest
- Fresh Whipped Cream (I make homemade whipped cream – whip pastured heavy whipping cream in a stand mixer. I don’t sweeten it, but use a small amount of maple syrup if necessary!)
- Sliced Strawberries
How to Make Almond Flour Shortcakes
Step 1: Step 1 shows combining the eggs, maple syrup, avocado oil, salt, and baking soda in a bowl, and whisking to combine the wet ingredients.
Step 2: Step 2 shows adding the almond flour and stirring in to form a sticky dough.
Step 3: Using a 1/4 cup measuring cup, add mounds of dough onto a baking sheet lined with parchment or a silicone baking mat.
Step 4: Bake the shortcakes for 15 minutes, or until they have started to crack on the tops.
How to Make a Strawberry Rhubarb Compotec
Step 1: Add the maple syrup and water to a large pan, and bring to a simmer. Add in sliced rhubarb and strawberries. Stir occasionally, and simmer for 20-25 minutes, until the rhubarb has softened and the fruit has formed a sauce.
Step 2: Remove the sauce from heat, and stir in the lemon zest.
Assembling Strawberry Shortcakes
Step 1: Slice the shortcake with a serrated knife.
Step 2: Fill the shortcake with a scoop of the strawberry rhubarb sauce, and a large scoop of whipped cream. Add fresh strawberries on top, too, if desired.
How to Store Leftovers
To Store: Store sauce and shortcakes separately in air-tight containers. To serve, warm sauce (if desired), and top sliced shortcakes. I don’t find the shortcakes need heating to serve, but that’s an option!
To Freeze: Both the strawberry rhubarb sauce and shortcakes freeze well. Allow thawing before reheating to serve.