Two cups with gluten free almond strawberry shortcake parfaits

Description

Avoiding gluten doesn't mean you have to avoid the classic enjoyment of a strawberry shortcake parfait. This gluten-free parfait version of the classic strawberry shortcake has a wonderful almond flavor and is perfect when cut to fit in parfait glasses for a beautiful presentation.

Filling
  • 1 Package (16 ounces) Driscoll's Strawberries, hulled and halved
  • 6 Tablespoons packed brown sugar, divided
  • 1 Cup heavy cream
  • 1/4 Tsp. almond extract
Shortcakes
  • 3/4 Cup almond flour
  • 1/2 Cup sugar
  • 1 Tbsp. baking powder
  • 1 Tsp. xanthan gum
  • 1/4 Tsp. fine sea salt
  • 1/2 Cup heavy cream
  • 1/4 Cup unsalted butter, melted
  • 1/2 Tsp. almond extract
  • 1/2 Cup toasted sliced almonds
  • 2 Cups gluten-free all purpose flour, plus more for rolling dough
  • 1 egg white
  • 2 Cups gluten-free all purpose flour, plus more for rolling dough
Filling
  1. TOSS strawberries and 3 tablespoons sugar in a medium bowl until strawberries are evenly coated.

    SET ASIDE strawberries for at least 30 minutes to release juices WHILE preparing the rest of the ingredients.

    COMBINE heavy cream, remaining 3 tablespoons sugar, and almond extract in a small bowl.

    REFRIGERATE heavy cream mixture for at least 30 minutes WHILE preparing the rest of the ingredients.  

    STIR occasionally to dissolve sugar.

    BEAT cooled heavy cream mixture with an electric mixer on high in a mixing bowl until stiff peaks form.

    REFRIGERATE whipped cream again until ready to use.
Shortcakes
  1. PREHEAT oven to 425°F.

    WHISK gluten-free all-purpose flour, almond flour, sugar, baking powder, xantham gum, and salt in a large bowl.

    SET ASIDE flour mixture.

    WHISK heavy cream, melted butter, egg, egg white, and almond extract in a medium bowl until evenly blended.

    STIR cream mixture into flour mixture just until dough forms.

    POUR dough onto a lightly floured surface.

    PAT dough together into a ball.

    ROLL or GENTLY PAT dough into a circle about 1-inch thick.

    CUT OUT six biscuits from dough using a biscuit cutter slightly smaller than your parfait glasses. Gather scraps together as needed.

    PLACE biscuits onto an ungreased baking sheet.

    BAKE 15 to 17 minutes or until lightly golden.

    COOL biscuits completely on wire rack.

    SPLIT biscuits in half horizontally with a serrated knife. Be gentle! 

    Shortcakes are very tender.

    PLACE one shortcake bottom into each parfait glass.

    ADD a generous dollop of whipped cream to each glass.

    SET ASIDE six strawberry pieces for garnish.

    ADD a generous serving of strawberries to each glass.

    TOP each parfait with a shortcake top.

    GARNISH parfaits with remaining whipped cream and strawberries and the toasted almonds.
  2. For more Strawberry Shortcake recipes, click here!
Calories 698.68
Total Fat 42.24 g
Saturated Fat 19.57 g
Cholesterol 138.03 mg
Sodium 327.79 mg
Total Carbohydrates 71.97 g
Dietary Fiber 4.09 g
Protein 9.50 g