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.
Equipment
- Rimmed Baking Sheet
- mixing bowl
- stand mixer
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Ingredients
For The Shortcakes:
- 2 ½ cups almond flour (AKA almond meal)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 tablespoon coconut oil, melted and cooled
- 1 tablespoon unsweetened applesauce
- 1 tablespoon raw honey
- 2 tablespoon unsweetened almond milk
- 2 eggs
- For The Strawberries:
- 1 quart fresh strawberries, halved
- ½ tablespoon coconut sugar
For The Vegan Whipped Cream Topping:
- 1 14- ounce can coconut milk, refrigerated
- 1 tablespoon pure maple syrup
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
Instructions
- For The Shortcakes:
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper or tin foil and set aside.
- In a medium mixing bowl, combine the almond flour, baking powder, and kosher salt. Set aside.
- In another medium bowl, combine the coconut oil, applesauce, honey, almond milk, and eggs. Whisk together until well combined.
- Add the wet mixture to the dry mixture until it's thoroughly combined.
- 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.
- Place the dough balls on the parchment-lined baking sheet, separated by approx. two inches.
- Place into the refrigerator for 15 minutes to allow the balls to become more firm.
- Gently flatten each ball using the palm of your hand.
- Bake for 10-15 minutes, until golden brown on top and a knife or toothpick inserted into the center comes out clean.
- For The Strawberries:
- 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.
- For The Whipped Topping:
- Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
- Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
- Add the coconut cream to a stand mixer, followed by the maple syrup, vanilla extract, and salt.
- Beat on high speed using a whisk attachment until the cream is fluffy and stiff ridges have formed.
- For The Strawberry Shortcakes:
- To serve, slice a shortcake in half and set the top aside.
- Layer the bottom half of the shortcake with a handful of the sweetened strawberries.
- Place a dollop of the whipped cream over the strawberries, followed by the top of the shortcake.
- If desired (and I totally recommend), you can garnish with another dollop of the whipped cream and a strawberry on top.
Nutrition
Serving: 1shortcakeCalories: 462kcalCarbohydrates: 32gProtein: 14gFat: 46gSaturated Fat: 21gCholesterol: 54mgSodium: 187mgPotassium: 497mgFiber: 9gSugar: 17gVitamin A: 100IUVitamin C: 94.7mgCalcium: 170mgIron: 3.9mg
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