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.
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.