Gluten Free Strawberry Shortcake
This easy and luscious Gluten-Free Strawberry Shortcake recipe requires only one bowl and is filled with simple, wholesome ingredients. This healthy summer dessert is naturally egg-free, with a vegan and dairy-free option.
Servings: 7 shortcakes
Calories: 191kcal
Equipment
- Gluten-Free All Purpose Flour
- Vanilla Extract
- Baking Powder
Ingredients
- 1 ½ cups gluten-free all purpose flour blend with xanthan gum
- 1 tablespoon baking powder
- 3 tablespoon coconut sugar or any granulated sugar divided (see recipe)
- ¼ teaspoon sea salt or pink salt
- ¼ cup cold, cubed butter or plant-based butter
- ¾ cup milk of choice I like to use oat milk
- 1 teaspoon vanilla extract gluten-free certified, if necessary
- 1 pound sliced fresh (or thawed frozen) strawberries approximately 3 cups
- regular or dairy-free whipped cream for serving
Instructions
- Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper, then set aside.
- In a mixing bowl combine flour, baking powder, 1 tablespoon of sugar and salt. Mix well.
- Add the cold, cubed butter and using a pastry cutter or a fork, work the butter into the flour until it resembles coarse crumbs.
- Add the milk and vanilla. Mix until a smooth batter forms.
- Using a large spoon or ice cream scoop, scoop mounds of batter onto prepared baking sheet. Bake for 13 minutes or until bottoms are browning and tops are turning golden.
- Meanwhile, prepare strawberries by mixing the sliced strawberries with 2 tablespoons of sugar. Using your hands or a fork, mix and mash the strawberries a little to release their juices. Set aside.
- When the shortcakes are done, let them cool a few minutes. Serve shortcakes whole or sliced, topped with strawberry mixture and a dollop of whipped cream. Enjoy!
Video
Notes
You might also like Strawberry Polenta Apple Crisp (GF/V).
To keep this dish entirely refined sugar-free, use only coconut sugar and make your own whipped cream by whipping a can of coconut cream or regular cream
Also see: A Pint Is How Many Cups? + Free Printable Kitchen Conversions Chart.
You might like: Gluten-Free Vegan Blueberry Muffins.
Nutrition
Serving: 1shortcake | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 358mg | Potassium: 102mg | Fiber: 4g | Sugar: 9g | Vitamin A: 210IU | Vitamin C: 38mg | Calcium: 162mg | Iron: 1mg