Strawberry-Hazelnut Shortcakes (gluten-free + vegan)
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.
Strawberry-Hazelnut Shortcakes
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.
For the hazelnut meal called for in this recipe, I use Bob's Red Mill brand. It can be found in the baking section of your health food store or ordered directly from their website. You can also make your own hazelnut meal by finely grinding raw hazelnuts in your food processor.
Other Ingredients
- Preheat the oven to 400 degrees F. Set out a cookie sheet and line with unbleached parchment paper.
- In a medium sized bowl, add the sorghum flour, hazelnut meal, tapioca flour, sugar, baking powder, xanthan gum, and salt. Whisk together well.
- 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.
- Drop dough into four shortcakes onto the cookie sheet. If desired, you can gently shape them with your hands into circular, flat biscuit shapes.
- Bake for 15 to 17 minutes. Cool on a wire rack.
- 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.
- Top shortcakes with berries and a dollop of coconut cream.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
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 :)