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–+ servings
Mini Strawberry Shortcake Recipe

Mini Strawberry Shortcakes

4 from 1 vote
These are plant-based, gluten free and only three main ingredients! Perfect for picnics or a fun summer gathering, these soft, crispy shortbreads are the best pairing for strawberries and cream.
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Prep Time:5 minutes
Cook Time:20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: baking, gluten free, shortbreads, strawberries, vegan
Servings: 12 shortbreads

Ingredients

  • 110 grams almond flour about 1 cup, densely packed
  • 1 & 1/2 tbsp melted vegan butter
  • 1 & 1/2 tbsp maple syrup
  • 1/2 tsp baking powder
  • 1 pinch of salt

For the toppings

  • 1/4 cup coconut cream whipped topping
  • 2 tbsp fresh mint leaves
  • 6 whole strawberries cut in halves

Instructions

  • Preheat your oven to 350F.
  • Whisk together the almond flour, salt and baking powder.
  • Add in the melted butter and maple syrup and mix until a cookie dough texture forms. It might not look like it will come together at first, but the almond flour will begin to absorb the liquid and a dough will begin to form! You can also use your hands to help it come together.
  • Shape the dough into 12 small circles or cubes and place them evenly on a parchment lined baking sheet.
  • Bake the cookies for 15-20 minutes at 350F, or until they are slightly golden on the edges.
  • Top with a dollop of the coconut cream, a sliced strawberry and a sprig of mint. Use a toothpick to hold it all together. Serve immediately.