Gluten Free Strawberry Shortcake
A simple and delicious gluten free strawberry shortcake recipe made with almond flour biscuits, fresh sweet strawberries and coconut whipped cream for the perfect Summer brunch recipe.
Servings: 4 people
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.
Notes
This recipe is best if served immediately.