Gluten Free Strawberry Shortcake is a simple, yet scrumptious dessert with tender biscuits piled high with sweet and juicy strawberries and then topped with light and fluffy whipped cream–a perfect way to wrap up these summer days.
Before we dive into pumpkin spice and autumn flavors, I had to share one more summer strawberry recipe (although I can’t promise that it will be last) before summer finally comes to an end. These gluten free strawberry shortcake biscuits are filled with sweet soaked strawberries and light and fluffy whipped filling making this delicious dessert one to remember.
how to make this gluten free strawberry shortcake recipe
Strawberry Shortcake is a simple, yet scrumptious dessert with tender biscuits piled high with sweet and juicy strawberries and topped with light and fluffy homemade whipped cream–a perfect way to wrap up these summer days.
Here’s what you need to make it:
- almond flour – finely ground blanched almond flour
- gluten-free baking flour – measure for measure or 1:1
- baking powder
- salt
- tapioca flour or corn starch
- maple syrup or sweetener of choice
- cold butter – or you can use frozen coconut oil or dairy free butter
- unsweetened applesauce
- egg
- strawberries
- cane sugar
- lemon juice
- coconut whipped cream – I used a store bought in the tub
- Preheat oven to 375 F° and prepare a baking sheet with parchment paper.
- Prepare your strawberries in a medium bowl and add in the lemon juice and sugar. Set aside.
- In a mixing bowl, stir together the almond flour, gluten free flour, starch, salt and baking powder until combined. Add in the egg, applesauce and syrup and use a rubber spatula to mix until a dough forms. Add the grated butter and continue mixing. Separate the dough into 4 evenly sized balls and place them on the baking sheet. Bake for 14-16 minutes and golden brown.
- Let cool for 5 minutes before cutting in half, filling with strawberries and whipped cream and serve immediely.
Strawberries are hands down my all time favorite summer fruit! I buy a pound of strawberries a couple times a week during the summer because I eat them like candy. Here are few of my favorite strawberry recipes:
Gluten Free Strawberry Almond Cake
Gluten Free Chocolate Sugar Cookies with Strawberry Buttercream
Gluten Free Strawberry Marshmallows
If you are still reading this far, you definitely deserve some gluten free strawberry shortcake and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Happy Baking!
Gluten Free Strawberry Shortcake
Equipment
- Mixing bowls
- baking sheet
- hand mixer
Ingredients
- 1 cup almond flour
- ¾ cup gluten-free baking flour 1:1
- 1 tsp baking powder
- ⅛ tsp salt
- 1 tbsp tapioca flour or corn starch
- 1 tbsp maple syrup or sweetener of choice
- 1 tbsp cold butter grated
- ¼ c unsweetened applesauce
- 1 egg
- 1 cup strawberries thinly sliced
- 1 tbsp cane sugar
- 2 tsp lemon juice
- 1 cup coconut whipped cream I used a store bought in the tub
Instructions
- Preheat oven to 375 F° and prepare a baking sheet with parchment paper.
- Prepare your strawberries in a medium bowl and add in the lemon juice and sugar. Set aside.
- In a mixing bowl, stir together the almond flour, gluten free flour, starch, salt and baking powder until combined. Add in the egg, applesauce and syrup and use a rubber spatula to mix until a dough forms. Add the grated butter and continue mixing. Separate the dough into 4 evenly sized balls and place them on the baking sheet. Bake for 14-16 minutes and golden brown.
- Let cool for 5 minutes before cutting in half, filling with strawberries and whipped cream and serve immediely.
