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Gluten Free Strawberry Shortcake Square Recipe Preview Image

Gluten Free Strawberry Shortcake

This Gluten Free Strawberry Shortcake recipe uses almond flour, has no processed sugars, and is topped with a vegan whipped cream topping that will make you melt.

Categories Clean Eating, Dessert, gluten free, Paleo, Sweet Treat, Vegan
Difficulty Easy
Keyword gluten free shortcake, gluten free shortcake recipe, gluten free strawberry shortcake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 462 kcal
Author Lacey Baier

Ingredients

For The Shortcakes:

  • 2 1/2 cups almond flour (AKA almond meal)
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, melted and cooled
  • 1 tbsp unsweetened applesauce
  • 1 tbsp raw honey
  • 2 tbsp unsweetened almond milk
  • 2 eggs
  • For The Strawberries:
  • 1 quart fresh strawberries, halved
  • 1/2 tbsp coconut sugar

For The Vegan Whipped Cream Topping:

  • 1 14- ounce can coconut milk, refrigerated
  • 1 tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp sea salt

Instructions

  1. For The Shortcakes:
  2. Preheat your oven to 350 degrees.
  3. Line a baking sheet with parchment paper or tin foil and set aside.
  4. In a medium mixing bowl, combine the almond flour, baking powder, and kosher salt. Set aside.
  5. In another medium bowl, combine the coconut oil, applesauce, honey, almond milk, and eggs. Whisk together until well combined.
  6. Add the wet mixture to the dry mixture until it's thoroughly combined.
  7. Scoop out a large spoonful of the batter and gently roll into a small ball using your hands. Repeat with the remaining dough until you’ve made 6 balls.
  8. Place the dough balls on the parchment-lined baking sheet, separated by approx. two inches.
  9. Place into the refrigerator for 15 minutes to allow the balls to become more firm.
  10. Gently flatten each ball using the palm of your hand.
  11. Bake for 10-15 minutes, until golden brown on top and a knife or toothpick inserted into the center comes out clean.
  12. For The Strawberries:
  13. Place the sliced strawberries into a medium bowl and sprinkle the coconut sugar over them. Toss to fully cover the strawberries with the sugar and then set aside. As the strawberries sit, they will release juices.
  14. For The Whipped Topping:
  15. Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
  16. Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
  17. Add the coconut cream to a stand mixer, followed by the maple syrup, vanilla extract, and salt.
  18. Beat on high speed using a whisk attachment until the cream is fluffy and stiff ridges have formed.
  19. For The Strawberry Shortcakes:
  20. To serve, slice a shortcake in half and set the top aside.
  21. Layer the bottom half of the shortcake with a handful of the sweetened strawberries.
  22. Place a dollop of the whipped cream over the strawberries, followed by the top of the shortcake.
  23. If desired (and I totally recommend), you can garnish with another dollop of the whipped cream and a strawberry on top.

Recipe Video

Nutrition Facts
Gluten Free Strawberry Shortcake
Amount Per Serving (1 shortcake)
Calories 462 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 21g105%
Cholesterol 54mg18%
Sodium 187mg8%
Potassium 497mg14%
Carbohydrates 32g11%
Fiber 9g36%
Sugar 17g19%
Protein 14g28%
Vitamin A 100IU2%
Vitamin C 94.7mg115%
Calcium 170mg17%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.