Gluten Free Strawberry Shortcake Recipe

This Gluten Free Strawberry Shortcake Recipe is a must-make in the course of the summer season! With a buttery drop biscuit as its base, the macerated strawberries are topped with a scrumptious dairy-free coconut whipped cream for the yummiest deal with. 

This shortcake recipe is so tasty nobody will even discover (or care) that it’s gluten-free and dairy-free! 

The Finest Gluten Free Strawberry Shortcake Recipe

There may be no higher dessert on the market than a traditional strawberry shortcake throughout these sizzling summer season months! There could also be some controversy on the market as as to if or not strawberry shortcakes needs to be made with a cake or biscuit base. 

Nonetheless, after attempting this gluten-free recipe, you’ll be hooked on the biscuit model. Tender and buttery, the wealthy biscuit base pairs completely with the candy strawberry topping. Completed with a dairy-free coconut whipped cream, it’s the right mixture of tastes and textures. 

Plus, it’s able to eat in underneath an hour, and you’ll even put together the elements upfront! This home made strawberry shortcake is bound to be your new go-to dessert for summer season BBQs, cookouts, and after-dinner treats. 

Substances Wanted and Substitutions 

*Scroll right down to the recipe card for the complete recipe and ingredient listing!

Gluten Free Shortcake 

• Gluten-Free Flours: We use a mixture of almond flour, tapioca flour, and coconut flour to type the bottom of the shortcake. Be at liberty to make use of arrowroot powder instead of tapioca flour if most popular. The totally different flours create a young, crumbly base with a mildly candy style. Don’t use only one flour, or the shortcake gained’t maintain its form! 
• Baking Powder: Ensure it’s recent, or your shortcake gained’t rise! 
• Sea Salt: This helps improve the flavour of the remainder of the elements. 
• Butter: I like to recommend utilizing grass-fed butter for one of the best outcomes. Lactose-free ghee will even work. Or, you’ll be able to substitute your favourite plant-based butter to maintain this recipe dairy-free.
• Unsweetened Applesauce: This enables us to chop down on the quantity of butter wanted with out sacrificing the moist texture. 
• Egg: We use one egg to bind the shortcake batter. We haven’t examined this strawberry shortcake recipe with a vegan egg substitute however would like to know the way it goes in case you do! 

Strawberry Sauce

• Contemporary Strawberries: You’ll be able to’t have a strawberry shortcake with out strawberries! Use recent, clear strawberries, slicing them into items earlier than you start. 
• Honey: This enhances the pure sweetness of the strawberries with out the necessity for refined sugar. Be at liberty to substitute maple syrup if most popular. 
• Lemon Juice: The acidity helps amplify the flavour of the berries. Freshly squeezed is greatest, however bottled lemon juice will work simply high-quality if that’s all you’ve readily available. 
• Vanilla Extract: This provides additional depth and enhances the sweetness of the berries even additional. 

Coconut Whipped Cream

• Coconut Cream: Ensure to make use of canned coconut cream, not coconut milk. You’ll be able to sometimes discover this within the Asian part of your native grocery retailer. Full-fat varieties are greatest! 
• Vanilla Extract: This enhances the sweetness of the whipped cream, including additional depth and a refined vanilla style. 
• Natural Powdered Sugar: If you wish to keep away from refined sugars utterly, you’ll be able to substitute honey for powdered sugar, however the coconut cream will likely be a bit skinny. Don’t substitute granulated sugar!

Easy methods to Make Gluten Free Strawberry Shortcake with Dairy Free Whipped Cream 

1. Make the shortcake: Put together the biscuit dough identical to you’ll gluten free biscuits. 
2. Bake: Divide the dough into 6 equal-sized parts. Then, switch it to a baking sheet. Bake in a preheated oven till the biscuits puff up within the middle and are golden brown on the underside. Set them apart to chill utterly. 
3. Macerate the berries: Mix the strawberries, honey, lemon juice, and vanilla in a medium bowl. Set the combination apart till the strawberries soften and launch their juices. 
4. Whip the cream: Add the thick coconut cream to a bowl. Watch out to not use any of the skinny coconut milk! Use a hand mixer or stand mixer to whip till it’s mild and fluffy. Then, add the vanilla and powdered sugar, and whip simply till easy. 
5. Serve: As soon as utterly cooled, reduce a biscuit in half. Then, high it with a scoop of macerated strawberries and juice, and add a dollop of whipped cream. Serve instantly, and repeat layering all of the elements.

FAQs

Extra Strawberry Recipes We Love

Gluten Free Shortcake:

• 1-1/4 cup 120g almond flour
• 1/2 cup 60g tapioca flour or arrowroot powder
• 2 tablespoons 14g coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon high-quality sea salt
• 3 tablespoons grass-fed butter room temperature or chilly (see observe)
• 1/4 cup unsweetened applesauce
• 1 natural egg

Strawberry Sauce:

• 1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Coconut Whipped Cream:

• 1 cup coconut cream chilly
• 1 teaspoon vanilla
• ½ cup natural powdered sugar see observe for different possibility

• Preheat oven to 350ºF.

• Make the shortcake: Make the biscuit dough based on these directions. Divide into 6 parts and bake for quarter-hour, or till barely overvalued within the middle and golden brown on the underside. Let cool utterly (may be made as much as 1 day forward).

  1-1/4 cup 120g almond flour, 1/2 cup 60g tapioca flour or arrowroot powder, 2 tablespoons 14g coconut flour, 1 teaspoon baking powder, 1/4 teaspoon high-quality sea salt, 3 tablespoons grass-fed butter, 1/4 cup unsweetened applesauce, 1 natural egg

• Macerate the berries: In a medium bowl mix strawberries, honey, lemon juice and vanilla extract. Let sit for at the very least half-hour, or till the strawberries have softened and launched their juices.

  1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries, 2 tablespoons honey, 1 teaspoon lemon juice, 1 teaspoon vanilla extract

• Whip the cream: Add the coconut cream to a bowl of an electrical mixer, taking care to not add any of the skinny coconut milk. Whip the chilly coconut cream till mild and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an extra minute.

  1 cup coconut cream, 1 teaspoon vanilla, ½ cup natural powdered sugar

• To serve: Minimize the biscuit in half, high with a scoop of macerated berries, juice and a dollop of whipped cream and serve instantly.

1. You’ll be able to substitute lactose free ghee for the butter within the biscuits
2. In case you wished to keep away from refined sugars utterly, you’ll be able to substitute honey for the powdered sugar, however the coconut cream will likely be a bit skinny.
3. This recipe was initially revealed in Might 2015, however up to date with new photos and a change to the recipe. Beforehand the biscuits had been made with 1 cup of flour, however we’ve up to date it to be extra correct when weighing elements. See put up for extra element.

Serving: 1servingEnergy: 442kcalCarbohydrates: 40gProtein: 8gFats: 31gSaturated Fats: 17gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.2gLdl cholesterol: 42mgSodium: 231mgPotassium: 274mgFiber: 5gSugar: 21gVitamin A: 227IUVitamin C: 46mgCalcium: 105mgIron: 2mg