Gluten-Free Strawberry Shortcake

April 5, 2020
Recipes, Strawberry Breakfast, Strawberry Desserts

Try this lighter spin on your favorite strawberry shortcake by Gal of Holy Health made with an almond flour cake and homemade coconut whipped cream, making it 100% gluten- and dairy-free. It’s the perfect dessert for fresh strawberries!

Gluten-Free Strawberry Shortcakes

Course: Breakfast, Dessert

Prep Time: 10 15

Cook Time: 30

Total Time: 10 45

Yield: Slices

Calories: 300kcal

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Equipment

hand mixer or standing mixer

Ingredients

Cake:

4 eggs separated
1 tsp vanilla extract
1/4 cup agave or honey
1 1/2 cup almond flour
1 tsp baking powder
1/4 tsp salt

Coconut Whip:

1 13.5 oz can of full fat coconut milk refrigerated overnight for at least 10 hours
1 tsp vanilla extract
1 Tbsp agave

Topping:

1 cup sliced California strawberries

Instructions

Preheat the oven to 325°F.
In a medium bowl, whisk together the egg yolks, vanilla and honey. Set aside.
Add egg whites to a separate medium bowl and beat using an electric mixer until peaks form.
Add the almond flour, baking powder and salt into the egg yolk mixture.
Using a spatula, gently fold the egg whites into the egg yolk mixture.
Line an 8 x 8 baking dish with parchment paper and pour in the batter.
Bake for 25-30 minutes, until the top starts to brown and a toothpick comes out clean. Set aside to cool.
Remove coconut milk from the fridge and pour the creamy part into a glass or metal bowl, reserving the liquid. .
Using an electric mixer, whip the coconut milk until fluffy and resembles a whipped cream texture.
Add the vanilla and agave to the coconut whipped cream and mix well.
Spread the coconut whip over the cake and top with fresh California strawberries.

Notes

Lite coconut milk will not work.
For best coconut whip results, refrigerate your bowl for 10-20 minutes.

Nutrition