This Gluten Free Strawberry Shortcake recipe is a must make during the summer! With buttery drop biscuits as it’s base, the macerated strawberries are topped with a delicious dairy free coconut whipped cream and make the easiest end to a summer meal. They’ll be loved by all, and nobody will know (or care) it’s gluten free!
Gluten Free Strawberry Shortcake Recipe
There might be no better dessert out there than a classic Strawberry Shortcake during those hot summer months! While there may be some controversy whether or not Strawberry Shortcakes should be made with a cake or with a biscuit, after trying this gluten free version, you’ll be hooked on the biscuit. This version tops the lightly macerate berries with a dairy-free coconut whipped cream and it’s just so perfect.
How do you make it?
There are three steps to making this gluten free Strawberry Shortcake recipe.
- Make the biscuits! This recipe uses the beloved LCK drop biscuit recipe as the shortcake. You can check out this post for more information and helpful hints on this recipe! They can be made up to 1 day head of time.
- Macerate the strawberries. This may sound complicated but it’s not! To macerate strawberries you add in a touch of honey and let it sit at room temperature until the delicious strawberry liquid has started to release.
- Make the coconut whipped cream. Using an electric mixer, whip the coconut cream until light and fluffy. Add in powdered sugar or honey and whip a bit more and then you’ll have luxurious coconut whipped cream!
Tips for Making Coconut Whipped Cream
Our best piece of advice for making coconut whipped cream is to make sure the coconut milk is cold! Leave it in the refrigerator for at least 24 hours to make sure that the cream (or fat) separates completely from the light coconut milk. Then when you are whipping make sure to only scoop the solid cream into the bowl, and leave behind any trace of the milk. It won’t be quite as thick as whipped cream made with dairy, but the luxurious taste more than makes up for it.
We’ve given options for using organic powdered sugar or honey. The powdered sugar gives the cream a better texture and more stability, so we recommend that over the honey. But if you’re avoiding refined sugar, the honey will work fine to sweeten it.
Don’t make the coconut cream too far in advance, and no more than 4 hours before you plan to serve.
Make Ahead Instructions
The simplicity of this dessert is one of the reasons this dessert is so beloved, but there are a few components needed before assembling. To make it easy, make the biscuits up to 1 day ahead of time. The whipped cream and the berries can be made up to 4 hours ahead of time, and chilled in the refrigerator until ready to serve.
You cannot assemble this dish until right when you are ready to serve.
If you like this clean eating strawberry dessert, check out these other recipes:
- Strawberry Lemonade with Mint
- Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)
- Grilled Chicken with Strawberry and Mango Salsa
- Strawberry Chia Seed Jam (Paleo & Vegan)
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
- 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)
- 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.
- 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.