Strawberry-Hazelnut Shortcakes (gluten-free + vegan)

Ali Segersten

It is still strawberry season here in the Pacific Northwest. The other day I picked about five pounds of those tasty, sweet early summer morsels right from our backyard patch. If you have extra berries I suggest hulling them and freezing them on a cookie sheet to use for smoothies or strawberry lemonade throughout the summer. If you have a surplus of strawberries then making jam might be a good thing. A honey-sweetened strawberry jam recipe will be up on the blog soon!

I've added a finely ground hazelnut meal to these shortcakes to boost their nutritional value. As a bonus, they're also rice-free. I use the hazelnut meal from Bob's Red Mill. You can find it on amazon.com if you would like to get it in bulk. If you can't find it, a good substitution would be to use a finely ground almond meal.

Recipe from our Meal Planner

Strawberry-Hazelnut Shortcakes

strawberry hazelnut shortcakes-1
Gluten-Free Strawberry-Hazelnut Shortcakes
Servings
4 shortcakes
Cook Time
15 minutes
Prep Time
20 minutes

This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers. If you would like to make a peach, cherry, blueberry, or plum cobbler then you can drop this biscuit dough on top of your prepared fruit in a baking dish and bake away! The sorghum flour in this recipe can be replaced with sprouted brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have Whipped Coconut Cream you can place a can of coconut milk in the fridge to chill for several hours. Open the can and remove the cream from the top to dollop onto the shortcakes. Be sure to keep the coconut cream chilled until use.

Ingredients
¾ cups sorghum flour
½ cups hazelnut meal
¼ cups tapioca flour
2 tablespoons maple sugar (or organic cane sugar)
2 teaspoons baking powder
¼ teaspoons xanthan gum
¼ teaspoons sea salt
5 tablespoons organic palm shortening (or cold unsalted butter)
½ cups non-dairy milk

Other Ingredients

2 cups strawberries hulled and sliced
1 tablespoons maple sugar
Directions
  1. Preheat the oven to 400 degrees F. Set out a cookie sheet and line with unbleached parchment paper.
  2. In a medium sized bowl, add the sorghum flour, hazelnut meal, tapioca flour, sugar, baking powder, xanthan gum, and salt. Whisk together well.
  3. Cut in the shortening or butter with a pastry knife or your fingers until pea-sized crumbs form. Add the milk and quickly stir using a fork.
  4. Drop dough into four shortcakes onto the cookie sheet. If desired, you can gently shape them with your hands into circular, flat biscuit shapes.
  5. Bake for 15 to 17 minutes. Cool on a wire rack.
  6. While the shortcakes are baking, prepare your strawberries. Place the sliced berries into a bowl with a sprinkling of sugar and let macerate for about 20 minutes.
  7. Top shortcakes with berries and a dollop of coconut cream. 

Use this recipe in our Meal Planner

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baked goods berries dessert egg-free gluten-free rice-free scones strawberries summer vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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