Description
This Gluten Free Strawberry Shortcake with Coconut Flour is soft, sweet, and full of love. Perfect for family gatherings or a cozy afternoon treat, this dessert layers tender coconut flour shortcake with juicy macerated strawberries and fluffy whipped cream. Naturally gluten-free and simple to make, it brings warmth and smiles to every table.
Ingredients
Scale
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream or coconut cream
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9-inch pan with parchment paper.
- Mix coconut flour, baking soda, and salt in a bowl.
- Whisk melted coconut oil, honey, eggs, and vanilla extract in a separate bowl.
- Combine dry and wet ingredients, alternating with almond milk. Batter will be thick.
- Stir in apple cider vinegar.
- Pour batter into pan, smooth top, bake 20–25 mins until toothpick clean.
- Cool completely before slicing.
- Toss strawberries with sugar to macerate.
- Whip cream with powdered sugar until soft peaks form.
- Layer shortcake with strawberries and cream, serve immediately.
Notes
Sift coconut flour for lighter texture. Room temperature eggs blend better with oil. Assemble just before serving for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 5
- Cholesterol: 80