Gluten-Free Strawberry Shortcake
Ingredients
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 fine sea salt
- 3 tablespoons grass-fed butter, room temperature or cold (see note)
- 1/4 cup unsweetened applesauce
- 1 organic egg
Strawberry Sauce:
- 1 quart (16 ounces) strawberries, cleaned, hulled and sliced cups strawberries
- 2 tablespoons honey
- 1 teaspoon lemon juice
Coconut Whipped Cream:
- 1 cup coconut cream, cold
- 1 teaspoon vanilla
- ½ cup organic powdered sugar (see note for other option)
Directions
- Preheat oven to 350ºF.
- Make the shortcake: Make the biscuit dough according to these instructions. Divide into 6 portions and bake for 15 minutes, or until slightly puffed up in the center and golden brown on the bottom. Let cool completely (can be made up to 1 day ahead).
- Macerate the berries: In a medium bowl combine strawberries, honey, lemon juice and vanilla extract. Let sit for at least 30 minutes, or until the strawberries have softened and released their juices.
- Whip the cream: Add the coconut cream to a bowl of an electric mixer, taking care not to add any of the thin coconut milk. Whip the cold coconut cream until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
- To serve: Cut the biscuit in half, top with a scoop of macerated berries, juice and a dollop of whipped cream and serve immediately.
Recipe Notes
- You can substitute lactose free ghee for the butter in the biscuits
- 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.
- This recipe was originally published in May 2015, but updated with new pictures and a change to the recipe. Previously the biscuits were made with 1 cup of flour, but we've updated it to be more accurate when weighing ingredients. See post for more detail.