Strawberry-Hazelnut Shortcakes (gluten-free + vegan)

Ali Segersten Jul 07, 2010

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.

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My love made me these for my birthday breakfast cake. We both LOVED them. Not too sweet. Perfect texture. We will be making these often. He also said they were very easy to make, even though he ground hazelnuts to make the flour.

Must make this gorgeousness now that the berries are everywhere in France...albeit from Spain!...

Is the xanthan gum absolutely necessary?..I try to avoid them..but fear I would ruin the spectacular results you have so generously offered!!...

Ali, these look BEAUTIFUL. I love hazelnuts and I've NEVER considered pairing them with strawberry shortcake! Can't wait to try this recipe out.
Thanks!
Desi

Your strawberries make my mouth water and I love using hazelnut flour too. Yummy - thanks!

I am sooo grateful that I found your blog! I am a raw/living foods foodist and have 5 children that eat a lot of raw but still do have cooked foods. It is my goal to prepare whole foods for them and get rid of the processed. We have a young one who has suffered with GI problems for the last year. I am presently eliminating foods and have started with dairy. Already he is making progress after only 4 days with no dairy products. I look forward to reading your entire blog!
Peace and Health. Eat More Raw!
Elizabeth

Made a cherry cobbler tonight and used the shortcake recipe for the "bisquit" toppers. Fabulous!
I used almond meal in place of the hazelnut, and used almond extract in the cherry base. Was a big hit with the family. Will definitely be using again.
Thank you, Ali

i think pecan meal would be excellent, too, because pecans are my favorite and especially with strawberries.

These sound divine. Must make ASAP.

That looks so pretty, Ali! And, I'm sure the taste is awesome ... I just love hazelnuts. You made the coconut cream even easier. ;-)

Your friend's class sounds amazing. Finally, thank so much for the link love! :-)

Shirley

Love, love hazelnuts!! Can't wait to try...
Thanks for the link to my raspberry pie!

I used your biscuit recipe in your cookbook to make strawberry shortcake earlier in the season, but I am excited to try this one as well! Btw the biscuits worked great.

Those strawberries look so good!

Also, I wanted to say that I made the sunflower burgers from your cookbook and they are awesome! Another great recipe from you book, which I love.

These look gorgeous and perfect for summer! Love the hazelnut meal, I just adore the flavor it imparts to baked goods :)

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