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Ginger Balsamic Strawberry Shortcake

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23


  • 1 1/2 cup of Almond flour
  • 1/4 cup of Date Powder
  • 1/4 cup of unsweetened Applesauce
  • 1/2 cup of almond milk
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 2 cups of fresh strawberries, sliced
  • 2 tablespoons of Ginger Balsamic


  1. Preheat your oven to 350°F. Using a 9-inch non-stick or silicone cake pan.
  2. In a large mixing bowl, whisk together flour, date powder, baking powder, and baking soda.
  3. Add applesauce, almond milk, and vanilla extract to the bowl. Using a hand mixer or a stand mixer, beat the mixture on low speed until everything is well combined.
  4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the shortcake is baking, prepare the ginger balsamic strawberries. In a small bowl, toss sliced strawberries with Ginger Balsamic until they are well coated.
  6. Once the shortcake is done baking, remove it from the oven and let it cool in the pan for a few minutes. Then, remove the shortcake from the pan and let it cool completely on a wire rack.
  7. Slice the shortcake in half horizontally using a serrated knife. Place the bottom half of the shortcake on a serving plate and spoon half of the ginger balsamic strawberries on top.
  8. Cover with the top half of the shortcake and spoon the remaining strawberries on top.
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