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Gluten-Free Strawberry Shortcakes
Prep Time
10
hrs
15
mins
Cook Time
30
mins
Total Time
10
hrs
45
mins
Course:
Breakfast, Dessert
Servings:
8
Slices
Calories:
300
kcal
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
Serving:
1
Slice
|
Calories:
300
kcal
|
Carbohydrates:
18
g
|
Protein:
9
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
93
mg
|
Sodium:
184
mg
|
Fiber:
3
g
|
Sugar:
11
g