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.