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For the last Liver Rescue Book Club meeting tonight with my mom and sister, I provided our plant based meal. I served up my Easy Oven Roasted Potatoes with a couple of veggie sides. For dessert, I wanted something fresh, light and healthy, as temperatures today soared into the 80s. I also had an almost full container of strawberries in the fridge.
Remembering that Anthony William recently shared a luscious looking gluten free strawberry shortcake recipe, I checked his website. Based on what I had on hand, I made a couple of adaptations. Perfection!
Gluten Free Strawberry Shortcake
Gluten Free Strawberry Shortcake
- 2 1/2 cups gluten free oat flour may use almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/4 cup solid coconut oil
- 1/2 cup unsweetened almond or coconut milk
- 1 tsp vanilla
- 2 tbsp maple syrup may use raw honey
- 1 pound strawberries, halved, for topping sweeten with 1 tbsp raw honey if desired
- 1 14 ounce can full fat coconut milk chilled overnight in fridge
- 2 - 3 tbsp raw honey
- Preheat oven to 400F. Combine oat flour, tapioca flour and baking powder in a large bowl, mixing well.
- Cut the coconut oil into small pieces and add to flour mixture. Using hands, combine oil with flour until the mixture resembles breadcrumbs.
- In a small bowl, combine almond milk, vanilla and maple syrup or honey. Add to flour mixture. Mix until dough forms. Using hands for mixing is easier than using a spoon.
- Turn out dough on floured surface or a square of parchment paper. Cover with a second sheet of parchment paper and roll out to 1/2 inch thickness. Using a cookie cutter or glass, cut circles and place shortcakes on parchment lined baking sheet.
- Bake for 10 - 12 minutes, until shortcakes are slightly browned. Remove from oven and cool for 30 minutes. While shortcakes cool, add a tablespoon of raw honey to strawberries and chill in refrigerator.
- Chill mixing bowl in freezer for 10 minutes. Remove thick cream from top of can, leaving coconut water behind. Using an electric whisk or mixer, beat coconut cream until soft peaks form. Slowly add raw honey a little at a time, continuing to beat for two more minutes.
- Assemble shortcakes by placing a spoonful of whipped cream on biscuit, followed by strawberries. Top with more whipped cream. Or add a second biscuit and repeat the layers, ending with berries.
I purchased Cocowhip topping from Natural Grocers rather than making the whipped topping myself. It’s available in the frozen foods section of the store. I’ve not yet made whipped topping from coconut milk however it’s on my list of things to try!
I also used gluten free oat flour and unsweetened almond/coconut milk. The recipe made 13 shortcakes.
This gluten free strawberry shortcake is delicious. The shortcakes are slightly sweet and pair well with the honey sweetened strawberries.
This simple yet showy dessert is wonderful for special occasions or celebrations or final book club meetings. I envision topping the shortcakes this summer with a variety of fresh fruits such as blackberries, blueberries and sliced peaches.
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