Description
Indulge in this Dairy-Free Gluten Free Strawberry Shortcake, featuring tender gluten-free shortcakes, fresh juicy strawberries, and fluffy coconut whipped cream. Perfect for family gatherings or a cozy afternoon treat, this allergy-friendly dessert brings sweetness and joy to every bite.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut sugar
- ¼ cup coconut oil, solid
- ¾ cup unsweetened almond milk
- 1 tsp vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup or coconut sugar
- 1 tsp lemon juice
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Slice strawberries, mix with maple syrup and lemon juice, set aside.
- Whisk flour, baking powder, baking soda, salt, and sugar. Cut in coconut oil until crumbly.
- Stir in almond milk and vanilla, mix gently.
- Shape dough into rounds, bake at 180°C (350°F) for 18-20 min until golden.
- Whip chilled coconut milk with powdered sugar and vanilla until soft peaks form.
- Split shortcakes, layer with strawberries and whipped cream, top with remaining shortcake and garnish.
Notes
Chill coconut milk overnight for stable whipped cream. Shortcakes are best served fresh but can be frozen pre-baked. Macerate strawberries for 15 minutes to enhance sweetness.
Nutrition
- Serving Size: 1 shortcake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg