This Gluten Free Strawberry Shortcake Recipe is a must-make throughout the summer season! With a buttery drop biscuit as its base, the macerated strawberries are topped with a scrumptious dairy-free coconut whipped cream for the best deal with.
This shortcake recipe is so tasty nobody will even discover (or care) that it’s gluten-free and dairy-free-friendly!
The Greatest Gluten Free Strawberry Shortcake Recipe
There could be no higher dessert on the market than a traditional strawberry shortcake throughout these sizzling summer season months! There could also be some controversy on the market as as to if or not strawberry shortcakes needs to be made with a cake or biscuit base.
Nonetheless, after making an attempt this gluten-free recipe, you’ll be hooked on the biscuit model. Tender and buttery, the wealthy biscuit base pairs completely with the candy strawberry topping. Completed with a dairy-free coconut whipped cream, it’s the proper mixture of tastes and textures.
Plus, it’s able to eat in below an hour, and you’ll even put together the elements prematurely! This do-it-yourself strawberry shortcake is certain to be your new go-to dessert for summer season BBQs, cookouts, and after-dinner treats.
Elements Wanted and Substitutions
*Scroll all the way down to the recipe card for the complete recipe and ingredient record!
Gluten Free Shortcake
- Gluten-Free Flours: We use a mix of almond flour, tapioca flour, and coconut flour to kind the bottom of the shortcake. Be happy to make use of arrowroot powder rather than tapioca flour if most popular. The totally different flours create a young, crumbly base with a mildly candy style. Don’t use only one flour, or the shortcake received’t maintain its form!
- Baking Powder: Make sure that it’s recent, or your shortcake received’t rise!
- Sea Salt: This helps improve the flavour of the remainder of the elements.
- Butter: I like to recommend utilizing grass-fed butter for the very best outcomes. Lactose-free ghee will even work. Or, you possibly can substitute your favourite plant-based butter to maintain this recipe dairy-free.
- Unsweetened Applesauce: This permits us to chop down on the quantity of butter wanted with out sacrificing the moist texture.
- Egg: We use one egg to bind the shortcake batter. We haven’t examined this strawberry shortcake recipe with a vegan egg substitute however would like to know the way it goes for those who do!
Use Room Temperature Elements
Let your elements sit out and are available to room temperature earlier than you start making the biscuits. This makes them simpler to combine and prevents overworking the dough, which may end up in dense, robust biscuits.
Strawberry Sauce
- Contemporary Strawberries: You possibly can’t have a strawberry shortcake with out strawberries! Use recent, clear strawberries, slicing them into items earlier than you start.
- Honey: This enhances the pure sweetness of the strawberries with out the necessity for refined sugar. Be happy to substitute maple syrup if most popular.
- Lemon Juice: The acidity helps amplify the flavour of the berries. Freshly squeezed is greatest, however bottled lemon juice will work simply high-quality if that’s all you will have readily available.
- Vanilla Extract: This provides further depth and enhances the sweetness of the berries even additional.
Coconut Whipped Cream
- Coconut Cream: Make sure that to make use of canned coconut cream, not coconut milk. You possibly can sometimes discover this within the Asian part of your native grocery retailer. Full-fat varieties are greatest!
- Vanilla Extract: This enhances the sweetness of the whipped cream, including further depth and a delicate vanilla style.
- Natural Powdered Sugar: If you wish to keep away from refined sugars fully, you possibly can substitute honey for powdered sugar, however the coconut cream shall be a bit skinny. Don’t substitute granulated sugar!
Methods to Make Gluten Free Strawberry Shortcake with Dairy Free Whipped Cream
- Make the shortcake: Put together the biscuit dough similar to you’ll gluten free biscuits.
- Bake: Divide the dough into 6 equal-sized parts. Then, switch it to a baking sheet. Bake in a preheated oven till the biscuits puff up within the middle and are golden brown on the underside. Set them apart to chill fully.
- Macerate the berries: Mix the strawberries, honey, lemon juice, and vanilla in a medium bowl. Set the combination apart till the strawberries soften and launch their juices.
- Whip the cream: Add the thick coconut cream to a bowl. Watch out to not use any of the skinny coconut milk! Use a hand mixer or stand mixer to whip till it’s gentle and fluffy. Then, add the vanilla and powdered sugar, and whip simply till easy.
- Serve: As soon as fully cooled, lower a biscuit in half. Then, prime it with a scoop of macerated strawberries and juice, and add a dollop of whipped cream. Serve instantly, and repeat layering all of the elements.
Making Coconut Whipped Cream
Our greatest piece of recommendation for making coconut whipped cream is to verify the coconut milk is chilly! Go away it within the fridge for at the very least 24 hours to be sure that the cream (or fats) separates fully from the sunshine coconut milk.
Then, if you end up whipping be certain that to solely scoop the strong cream into the bowl, and go away behind any hint of the milk. It received’t be fairly as thick as whipped cream made with dairy, however the luxurious style greater than makes up for it.
Don’t make the coconut cream too far prematurely, and not more than 4 hours earlier than you intend to serve.
Make Forward Directions
The simplicity of this gluten free strawberry shortcake recipe is among the causes this dessert is so well-liked. Nonetheless, you possibly can put together the totally different elements prematurely to make it even simpler to assemble whenever you’re able to serve.
- Biscuits: Put together the biscuits as much as 1 day prematurely, and retailer them in an hermetic container within the fridge.
- Berries: Macerate the berries as much as 4 hours forward of time, and place them within the fridge to relax till you’re able to serve.
- Whipped Cream: Put together the whipped cream as much as 4 hours prematurely, and retailer it lined within the fridge.
Don’t assemble the totally different elements till simply earlier than serving! In any other case, your shortcake will develop into soggy.
FAQs
Enable the biscuits to chill fully. Then, keep away from including an excessive amount of syrup from the berries. If it seeps into the biscuits, they are going to take in the moisture and develop into soggy.
We don’t advocate freezing this recipe as it can develop into soggy as soon as thawed. Fortunately, it’s fast to organize recent!
Extra Strawberry-Containing Recipes We Love
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 high-quality sea salt
- 3 tablespoons grass-fed butter room temperature or chilly (see word)
- 1/4 cup unsweetened applesauce
- 1 natural egg
Strawberry Sauce:
- 1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Coconut Whipped Cream:
- 1 cup coconut cream chilly
- 1 teaspoon vanilla
- ½ cup natural powdered sugar see word for different choice
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Preheat oven to 350ºF.
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Make the shortcake: Make the biscuit dough in response to these directions. Divide into 6 parts and bake for quarter-hour, or till barely overrated within the middle and golden brown on the underside. Let cool fully (may be made as much as 1 day forward).
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 high-quality sea salt, 3 tablespoons grass-fed butter, 1/4 cup unsweetened applesauce, 1 natural egg
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Macerate the berries: In a medium bowl mix strawberries, honey, lemon juice and vanilla extract. Let sit for at the very least half-hour, or till the strawberries have softened and launched their juices.
1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries, 2 tablespoons honey, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
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Whip the cream: Add the coconut cream to a bowl of an electrical mixer, taking care to not add any of the skinny coconut milk. Whip the chilly coconut cream till gentle and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for a further minute.
1 cup coconut cream, 1 teaspoon vanilla, ½ cup natural powdered sugar
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To serve: Reduce the biscuit in half, prime with a scoop of macerated berries, juice and a dollop of whipped cream and serve instantly.
- You possibly can substitute lactose free ghee for the butter within the biscuits
- If you happen to wished to keep away from refined sugars fully, you possibly can substitute honey for the powdered sugar, however the coconut cream shall be a bit skinny.
- This recipe was initially printed in Might 2015, however up to date with new photos and a change to the recipe. Beforehand the biscuits have been made with 1 cup of flour, however we’ve up to date it to be extra correct when weighing elements. See put up for extra element.
Serving: 1servingEnergy: 442kcalCarbohydrates: 40gProtein: 8gFats: 31gSaturated Fats: 17gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.2gLdl cholesterol: 42mgSodium: 231mgPotassium: 274mgFiber: 5gSugar: 21gVitamin A: 227IUVitamin C: 46mgCalcium: 105mgIron: 2mg
