Gluten Free Strawberry Shortcake

There’s nothing quite like a sunny day to bring out the craving for a delicious dessert, and that’s exactly how my love affair with Gluten Free Strawberry Shortcake began. The moment I took that first bite, the light, flaky texture of the shortcake paired perfectly with the sweet and juicy strawberries, all topped with a creamy whipped concoction. It was a warm afternoon at a family picnic, and as I sat surrounded by loved ones, this dessert became the highlight of the day. It’s amazing how food can evoke such warm memories and bring us closer together. What I adore most about this recipe is that it’s gluten-free, which means everyone can enjoy it, regardless of their dietary needs. The combination of almond flour and tapioca flour creates a delightful base, while the macerated strawberries add a burst of flavor that dances on the palate. Plus, topping it off with dairy-free whipped cream makes it a treat I can savor without any guilt. Whether you’re hosting a summer gathering or simply indulging in a sweet moment at home, this Gluten Free Strawberry Shortcake is sure to impress and create memories of its own.

Essential Ingredients for Gluten Free Strawberry Shortcake

The heart of the Gluten Free Strawberry Shortcake lies in its simple yet effective ingredients. Each component plays a vital role, creating a rich flavor and delightful texture. The key players like almond flour provide the perfect base, while strawberries shine as the star of the show, bursting with sweetness. Together, they create a delicious dessert that fulfills both cravings and dietary needs.

• 1-1/4 cups almond flour: This flour offers a nutty flavor and is gluten-free, providing a sturdy but light base for the shortcake.
• 1/2 cup tapioca flour or arrowroot powder: These flours help bind the ingredients and enhance the texture of the cake.
• 2 tablespoons coconut flour: A small amount adds a hint of coconut flavor and helps absorb moisture.
• 1 teaspoon baking powder: This leavening agent helps the shortcake rise and become fluffy.
• 1/4 teaspoon fine sea salt: A touch of salt enhances the overall flavor of the dessert.
• 3 tablespoons grass-fed butter: Use room temperature or cold for the best texture in the shortcake.
• 1/4 cup unsweetened applesauce: This ingredient adds moisture and sweetness without refined sugars.
• 1 organic egg: Acts as a binder and adds richness to the shortcake.
• 1 quart strawberries: Fresh strawberries, cleaned, hulled and sliced, provide a juicy topping.
• 2 tablespoons honey: A natural sweetener that complements the strawberries perfectly.
• 1 teaspoon lemon juice: Adds brightness to the strawberries and balances the sweetness.
• 1 teaspoon vanilla extract: Enhances the flavor profile of the entire dish.
• 1 cup coconut cream: This creamy topping is dairy-free and creates a luxurious finish.
• 1 teaspoon vanilla: Adds more depth to the whipped cream.
• ½ cup organic powdered sugar: Sweetens the whipped cream; adjust based on preference.

Step by Step Instructions for Gluten Free Strawberry Shortcake

Making your own Gluten Free Strawberry Shortcake is a fulfilling experience that can easily become part of your regular dessert repertoire. With just a few simple steps, you can create something truly special. Let’s get into the fun part!

1. Preheat your oven to 350ºF. This step is essential as it ensures your shortcake bakes evenly. Take a moment to prepare your baking sheet by lining it with parchment paper to prevent sticking.

2. Next, let’s make the biscuit dough. In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt. Mix these dry ingredients well to ensure even distribution of the leavening agent.

3. Add the grass-fed butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout, which will create a tender shortcake.

4. In another bowl, whisk together the unsweetened applesauce, organic egg, and a splash of vanilla extract. Once combined, pour this mixture into the dry ingredients and stir until just incorporated. It’s okay if there are some lumps; you don’t want to overmix.

5. Divide the dough into 6 equal portions. Place them on your prepared baking sheet, spacing them apart. Bake for about 15 minutes, or until they are slightly puffed and golden brown on the bottom. Once done, let them cool completely on a wire rack.

6. While the shortcakes cool, it’s time to macerate your berries. In a medium bowl, combine the strawberries, honey, lemon juice, and the remaining vanilla extract. Stir gently and let them sit for at least 30 minutes. This process allows the strawberries to soften and release their juices, creating a delicious syrup.

7. Now, let’s whip the cream! In a bowl, add the coconut cream and whip it using an electric mixer until it becomes light and fluffy, which should take around 2 minutes. Once fluffy, add in the organic powdered sugar and whip for an additional minute until well combined.

8. To serve, cut the cooled biscuit in half. Place a generous scoop of the macerated strawberries along with their juices on the bottom half. Top with a dollop of the whipped coconut cream, and then place the top half of the biscuit over it. Serve immediately and enjoy the delightful layers of flavors!

Helpful Hints

When making Gluten Free Strawberry Shortcake, a few helpful tips can enhance your baking experience and results. Here are some key points to remember:

• Storage: Keep any leftovers in the refrigerator for up to three days to maintain freshness.
• Freezing: The shortcakes can be frozen for two months. Make sure to wrap them tightly!
• Pairing: This dessert pairs beautifully with a cup of herbal tea or a light sparkling drink for a refreshing touch.
• Variations: Feel free to experiment with different fruits, such as raspberries or blueberries, to keep things exciting.
• Whipped Cream Options: You can also use a store-bought dairy-free whipped cream if you’re in a pinch.

What to Serve With Gluten Free Strawberry Shortcake

Pairing your Gluten Free Strawberry Shortcake with the right accompaniments can elevate your dessert experience. Here are some ideas:

• Fresh Fruit Salad: A light fruit salad with melons and berries makes for a refreshing side dish.
• Herbal Tea: A soothing cup of herbal tea can balance the sweetness of the dessert beautifully.
• Light Sparkling Drink: Pair it with a light sparkling beverage for a fizzy complement to the creamy dessert.
• Ice Cream: A scoop of dairy-free vanilla ice cream can take your servings to the next level.
• Perfect for Summer Parties: This dessert is ideal for backyard gatherings or summer picnics, bringing a cheerful vibe to any occasion.
• Elegant Finish: Dress it up with edible flowers for a stunning presentation at dinner parties.

FAQ

Conclusion

The Gluten Free Strawberry Shortcake is a delightful dessert that brings people together, offering a sweet taste of summer in every bite. With fresh strawberries, a light and fluffy biscuit, and creamy whipped topping, it’s a treat that caters to everyone, including those with gluten sensitivities. I encourage you to try this recipe and create your own joyful moments around the table.

Gluten Free Strawberry Shortcake

Craving something sweet? Try this Gluten Free Strawberry Shortcake, a delightful dessert that’s easy to make and perfect for all occasions. With fresh strawberries, a light shortcake, and fluffy whipped cream, it’s sure to satisfy your sweet tooth. Make it tonight and enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1-1/4 cup almond flour
• 1/2 cup tapioca flour or arrowroot powder
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3 tablespoons grass-fed butter room temperature or cold
• 1/4 cup unsweetened applesauce
• 1 organic egg
• 1 quart strawberries cleaned, hulled and sliced
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup coconut cream cold
• 1 teaspoon vanilla
• ½ cup organic powdered sugar see note for other option

Equipment

• Oven
• Chef's Knife
• Baking Sheet
• Mixing Bowl

Method

 

1. Preheat your oven to 350ºF. This step is essential as it ensures your shortcake bakes evenly. Take a moment to prepare your baking sheet by lining it with parchment paper to prevent sticking.
2. Next, let’s make the biscuit dough. In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt. Mix these dry ingredients well to ensure even distribution of the leavening agent.
3. Add the grass-fed butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout, which will create a tender shortcake.
4. In another bowl, whisk together the unsweetened applesauce, organic egg, and a splash of vanilla extract. Once combined, pour this mixture into the dry ingredients and stir until just incorporated. It’s okay if there are some lumps; you don’t want to overmix.
5. Divide the dough into 6 equal portions. Place them on your prepared baking sheet, spacing them apart. Bake for about 15 minutes, or until they are slightly puffed and golden brown on the bottom. Once done, let them cool completely on a wire rack.
6. While the shortcakes cool, it’s time to macerate your berries. In a medium bowl, combine the strawberries, honey, lemon juice, and the remaining vanilla extract. Stir gently and let them sit for at least 30 minutes. This process allows the strawberries to soften and release their juices, creating a delicious syrup.
7. Now, let’s whip the cream! In a bowl, add the coconut cream and whip it using an electric mixer until it becomes light and fluffy, which should take around 2 minutes. Once fluffy, add in the organic powdered sugar and whip for an additional minute until well combined.
8. To serve, cut the cooled biscuit in half. Place a generous scoop of the macerated strawberries along with their juices on the bottom half. Top with a dollop of the whipped coconut cream, and then place the top half of the biscuit over it. Serve immediately and enjoy the delightful layers of flavors!

Notes

• Tip 1: You can substitute lactose free ghee for the butter in the biscuits.
• Tip 2: If you wanted to avoid refined sugars completely, you can substitute honey for the powdered sugar, but the coconut cream will be a bit thin.
• Tip 3: This recipe was originally published in May 2015, but updated with new pictures and a change to the recipe.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.