Description
My Gluten Free Strawberry Shortcake with Cashew Cream is a tender, naturally sweet dessert perfect for family gatherings. The almond and coconut flour shortcake is soft, strawberries are juicy, and cashew cream adds a velvety touch. Simple, cozy, and full of love, this dessert will brighten any table.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ⅓ cup coconut oil, melted
- ¼ cup almond milk
- 1 tsp vanilla extract
- 1 cup raw cashews, soaked
- ¼ cup maple syrup
- ¼ cup coconut milk
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups fresh strawberries, sliced
- 1 tbsp coconut sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 180°C (350°F) and line a baking pan.
- Mix almond flour, coconut flour, sugar, baking powder, soda, and salt.
- Whisk eggs, coconut oil, almond milk, and vanilla. Combine with dry ingredients.
- Spread dough into pan and bake 20–25 min. Cool completely.
- Blend soaked cashews, maple syrup, coconut milk, vanilla, and salt until creamy. Chill.
- Toss strawberries with sugar and lemon juice for 10 min.
- Assemble: slice shortcake, add cashew cream, top with strawberries, serve.
Notes
Use ripe strawberries for best flavor. Cashew cream can be made a day ahead. Store components separately for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg