Almond Flour Shortcakes: where tender meets tasty

Strawberry shortcake is to summer what apple pie is to fall: the season’s quintessential dessert. But once field-fresh strawberries have come and gone, is shortcake season over? Perish the thought! Peach or nectarine shortcake are July favorites, with blueberry/blackberry taking over as July gives way to August. Fresh fruit shortcake is always in season — and especially tasty when made with Almond Flour Shortcakes.

Historically, shortcakes referred to any small, crispy cake made with greater than usual quantities of butter or lard. Topped with fruit and cream, they became [name your fruit] shortcake. The version we’ll make here includes fresh fruit and cream, for sure; but the “cake” part is tender rather than crispy, thanks to the tempering effect of almond flour.

Now, let’s get one baking controversy out of the way right up front: some folks like shortcake made with biscuits, and others with yellow sponge cake. While biscuits are a given in Yankee New England, sponge-cake shortcake is classic in many areas of the country, including parts of the South and New York. Both styles of cake are “right” for shortcake; no ruling necessary from the Court of Baking Appeals.

Almond Flour Shortcakes via @kingarthurflour

Today we’re going to concentrate on biscuit-type shortcakes, but with an almond flour twist. Almond flour (made from finely ground blanched almonds) added to a typical biscuit recipe makes super-tender shortcakes with the mildly sweet/nutty flavor of almonds.

Thanks to almond flour’s added fat, the shortcakes stay soft and tender longer than biscuits, too. Bake today, serve tomorrow; no need to worry about ladling your fresh, juicy, perfectly sweetened summer fruit over a hard, dry, crumbly biscuit.

Almond flour shortcakes are a tasty new way to showcase your favorite summer fruits. Click To Tweet

Almond Flour Shortcakes

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (3 3/8 ounces) almond flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
6 tablespoons cold butter
1 teaspoon vanilla extract; or 1/2 to 3/4 teaspoon almond extract, to taste; optional
1 cup heavy or whipping cream
extra almond flour, for dusting the top; optional

Preheat your oven to 425°F.

If you don’t have a scale, measure the all-purpose flour by gently spooning it into a cup, then sweeping off any excess; do the same with the almond flour. Mix together the flours, salt, baking powder, and sugar.

Mix the dry ingredients with the butter

Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain.

Almond Flour Shortcakes via @kingarthurflour

Stir in the cream

Combine the vanilla or almond extract with the cream. Add the liquid to the bowl all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.

Almond Flour Shortcakes via @kingarthurflour

If the dough doesn’t come together, dribble in a bit more cream or milk until it’s cohesive.

Almond Flour Shortcakes via @kingarthurflour

Create tender layers

Pat the dough into a rough oval about 3/4″ thick.

Almond Flour Shortcakes via @kingarthurflour

Fold it into thirds like a letter; this will help give your shortcakes tender layers, and a natural seam to break at when you pull them apart.

Almond Flour Shortcakes via @kingarthurflour

This is actually a 4″ x 6″ rectangle, half the finished recipe. I usually start with half-recipes when testing. When you work in an employee-owned company, you tend to be thrifty!

Shape the dough and cut the almond shortcakes

Pat the dough (or roll it gently with a floured rolling pin) into a generous 8″ x 6″ rectangle (for square shortcakes), or an 8″ to 9″ circle (for round shortcakes). Either way, the dough should be about 3/4″ thick.

Almond Flour Shortcakes via @kingarthurflour

For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around; a pizza wheel or bench knife both work well here. Trimming the compressed edges allows the shortcakes to rise evenly as they bake.

Use a sharp biscuit cutterbench knife, or sharp knife to cut 2″ (approximately) shortcakes.

Use the trimmed edges (and any scraps from cutting round shortcakes) to make an additional shortcake or shortcakes, if desired. Or bake the scraps separately, crumble them into a bowl of sliced berries, and splash with cream for short-cut shortcake: no splitting shortcakes, no whipping cream, just a sweet little medley of shortcake components.

Almond Flour Shortcakes via @kingarthurflour

Place the shortcakes on a baking sheet; there’s no need to grease the pan but for easiest cleanup, line it with parchment.

Almond Flour Shortcakes via @kingarthurflour

Ready the almond shortcakes for baking

Brush the tops of the shortcakes with cream or milk.

Almond Flour Shortcakes via @kingarthurflour

Dip the tops of the shortcakes in almond flour. While optional, this step gives the shortcakes a rustic appearance and additional “toasty” flavor.

Almond Flour Shortcakes via @kingarthurflour

Bake the shortcakes

Bake the shortcakes for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, and let them cool slightly (or completely) before serving.

Almond Flour Shortcakes via @kingarthurflour

Split, add fruit, enjoy!

When ready to serve, split in half, ladle lightly sweetened fresh fruit onto the bottom half, add the top half, and serve with whipped cream. Or ice cream. Or nothing: some fruit is so incredibly juicy that it doesn’t need any enhancement at all.

Almond Flour Shortcakes via @kingarthurflour

Now, let’s think outside the shortcake box: these tender treats are wonderful served warm with butter and a smear of homemade preserves, if you please. Or skip the butter and stick with the preserves: they’re that rich all on their own.

Ready to bake? Here’s our recipe for Almond Flour Shortcakes. And here’s a printer-friendly version.

May I tempt you with more almond flour recipes? See our blog post detailing how to add almond flour to many of your favorite recipes. And check out four more recipes created just for almond flour. 

Gluten-free almond shortcakes

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

Lower-sugar almond shortcakes

Omit the sugar from the recipe; shortcakes may brown a bit less, but the almond flour will add a touch of sweetness that, with the sweetened fruit, should be perfectly pleasing.

P.S. If you’re a dyed-in-the-wool sponge-cake shortcake fan, you don’t have to make a trip to the supermarket for the dish-shaped cakes: make your own with this MaryAnn pan and our sponge cake recipe

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Iris Delia Morales

    Was dying for strawberry shortcake, after picking up gorgeous organic berries. Found the blog for this recipe, and decided to try it out, except that it had to be GLUTEN FREE. Made half the recipe (only for hubby and I). Substituted the flour called for in recipe with my homemade GF flour blend (especially for muffins, cupcakes, etc.) and used GF certified superfine almond flour. Used almond extract instead of vanilla. Fat free half and half in place of the cream, and brushed the tops with it also, then dipped into the almond flour as per recipe. Found it easy to do the folding into thirds, then patted it gently into rectangle as directed. Used sharp chef’s knife to cut into 6 cute rectangles that were just slightly larger than recipe called for. Baked in toaster oven 425º, fully done in 12 minutes. Could have taken out sooner, since bottoms were getting a bit too brown. Delicious! Absolutely will make again, especially when our daughter comes to visit with grandbabies in August. THANK you, for such a wonderfully adaptable recipe, with such great explanation and photos.

  2. Mary Hulsman

    Have you tried this recipe using the Gluten free flour? Your G-Free flour substitutes very well into many recipes, would be nice to know if it works in this one as well.

    1. PJ Hamel, post author

      Not yet, Yolanda – you can be the first! Let us know how it goes. I suspect, depending on how much you sub, the biscuits will be somewhat tougher, and definitely darker and perhaps more strongly flavored. Good luck – PJH

  3. sandy

    I have noticed that many of the KAF recipes call for folding the pastry as this one does. Even some of the biscuit recipes include the folding. It is a great technique. It results in nice layers and is very similar to puff pastry. Love it.


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