Gluten-Free Strawberry Shortcake Fall Dessert Recipe
Who said gluten-free desserts can’t be indulgent? This gluten-free strawberry shortcake is here to prove that wrong. Gone are the days of bland, tasteless alternatives. With juicy strawberries, tender biscuits, and fluffy whipped cream, this dessert hits all the right notes. Perfect for the fall, it’ll impress your guests, especially those with dietary restrictions. It’s sweet, satisfying, and packed with flavor—just without the gluten. So, stop pretending you’re “too good” for a slice and dig into this delightful treat. Trust me, you won’t even know the difference.
Gluten Free Strawberry Shortcake Fall Dessert Recipe
A gluten-free take on the classic strawberry shortcake. Juicy strawberries, light biscuits, and creamy whipped topping.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder gluten-free
- 1/2 tsp salt
- 1/2 cup cold vegan butter cubed
- 3/4 cup coconut cream or dairy-free cream
- 2 cups fresh strawberries sliced
- 1/4 cup sugar for macerating strawberries
- 1 tsp vanilla extract
- 1 cup whipped coconut cream
Instructions
- Preheat oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the biscuits: Mix the flour, sugar, baking powder, and salt. Cut in the cold butter until it resembles coarse crumbs.
- Add coconut cream: Stir in the coconut cream to form a dough.
- Shape and bake: Form 8 biscuit rounds and bake for 12-15 minutes until golden.
- Prepare strawberries: Combine sliced strawberries with sugar and let them sit for 10-15 minutes.
- Assemble the shortcakes: Split biscuits, layer with macerated strawberries, and top with whipped coconut cream.
- Serve and enjoy: Serve immediately and savor the gluten-free goodness.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 15%
- Calcium: 5%
- Iron: 6%
- Folate: 8%
Additional Notes/Tips
- Make it ahead: Prepare the biscuits a day before and store in an airtight container.
- Add a twist: For extra fall flair, sprinkle cinnamon on the strawberries before serving.
- Chill your coconut cream: Refrigerate it overnight to ensure a fluffier texture when whipped.
- Butter substitute: Swap the vegan butter for coconut oil for a richer taste.
