Gluten-Free Strawberry Shortcake Cake
Summer desserts should be light, cool and a little colorful. This gluten-free strawberry shortcake hits on all three. It’s dairy-free, gluten-free, grain-free and refined sugar-free, but if you show up to a party with this one, the guests won’t even know it. This is one of those recipes that can be whipped together quickly and does not disappoint. It’s the perfect summer treat!
GLUTEN-FREE STRAWBERRY SHORTCAKE CAKE
6
servings30
minutes40
minutesSummer desserts should be light, cool and a little colorful. This gluten-free strawberry shortcake hits on all three. It’s dairy-free, gluten-free, grain-free and refined sugar-free, but if you show up to a party with this one, the guests won’t even know it. This is one of those recipes that can be whipped together quickly and does not disappoint. It’s the perfect summer treat!
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Ingredients
1 cup coconut flour
2/3 cup almond flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 eggs
1/2 cup maple syrup
1 1/3 cups almond milk
1 teaspoon vanilla extract
2 heaping cups quartered strawberries
3 tablespoons coconut sugar
2 cups whipped cream, coconut cream, or plant-based cream of choice*
Directions
- Preheat oven to 350F. Line a 9 x 11 baking dish with parchment paper or grease with oil.
- In a large bowl, whisk to combine the dry ingredients – coconut flour, almond flour, baking soda, baking powder and salt. Set aside.
- In a medium-sized bowl, whisk together the eggs, maple syrup, almond milk, and vanilla. Pour onto dry ingredients and mix to fully incorporate.
- Transfer the shortcake mix into the prepared baking dish. Bake until a toothpick comes out clean and the edges begin to brown, 30 to 40 minutes. Cool completely in the pan.
- Meanwhile, mix the strawberries with the coconut sugar in a large bowl and let sit for at least 15 minutes.
- Meanwhile, prepare the whipped topping: Remove the top cream layer from the chilled can of coconut cream and discard the liquid. Whip with a mixer on high speed until fluffy.
- To assemble, spread the coconut cream on top of the cooled shortcake and top with strawberries before serving.
Notes
- * I used this plant-based heavy whipping cream and whipped it in my stand mixer with 2 tbsp of maple syrup and 1 tsp vanilla extract until stiff peaks formed. You can also use pre-made whipped cream of choice.
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Hi! I think the baking soda got left out of the instructions portion but it is on the ingredients. 🙂
I was just checking the same thing! Its baking now hopefully it comes out good