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Shortcake filled with mixed berries and whipped cream.
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5 from 1 vote

Almond Berry Shortcake

Tender almond shortcakes filled with fresh berries and almond whipped cream. These shortcakes are flaky and tender with a delicate almond flavor.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8
Calories 527kcal



  • 1 cup all purpose flour
  • 1 ½ cups blanched almond flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • cup milk at room temperature
  • 1 egg
  • cup melted coconut oil not hot
  • ¾ teaspoon almond extract
  • cup sliced almonds
  • coarse sugar optional

Whipped cream

  • 1 ½ cups chilled heavy cream
  • ½ cup powdered sugar
  • ¾ teaspoon almond extract
  • ½ teaspoon pure vanilla extract
  • 3 cups fresh berries


  • Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners.
  • In a large bowl, whisk all purpose flour, almond flour, baking powder, sugar, and salt. In a separate bowl, whisk milk, egg, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.
  • Drop the dough into 6-8 mounds spaced a couple inches apart . Make sure that the dough is mounded and not pressed flat. They will spread when baking and you don't want the shortcakes too thin. Sprinkle the top of each dough mound with coarse sugar and sliced almonds. Bake for approximately 10 minutes, until the tops are dry and the edges are just beginning to turn golden brown. Place baking sheets on wire racks to cool.

Before serving:

  • Whip heavy cream, powdered sugar, and extracts until soft peaks form. Slice each shortcake horizontally and fill with whipped cream and fresh berries. Serve immediately.


Calories: 527kcal | Carbohydrates: 37g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 282mg | Fiber: 5g | Sugar: 16g | Vitamin A: 710IU | Vitamin C: 1.7mg | Calcium: 189mg | Iron: 2.1mg