Gluten-Free Strawberry Shortcake
A classic summer dessert recreated using no gluten, no refined sugars, and no soy – dairy-free options are also available. This strawberry shortcake recipe is equally delicious and easy to make as a traditional version. This delectable strawberry shortcake is a prime example of how using a few wholesome ingredients in place of processed ingredients can benefit our health & well being without sacrificing flavor and deliciousness.
Since aiming to make this recipe gluten-free, the cake turned out a tad bit denser than traditional shortcake. I actually prefer it, though – it is the perfect texture to soak up extra coconut cream and strawberry topping without turning into complete mush. It’s like nothing I’ve had before in the best way possible. It’s also quite simple to make, which is always and forever a bonus!
Gluten-Free Strawberry Shortcake
Makes 16 servings
1 serving is 1 cake square with strawberries and cream
- 1 cup gluten-free oat flour
- ½ cup almond meal flour
- 1 scoop vegan vanilla protein powder (see notes)
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup coconut oil, melted
- 1/3 cup plain full-fat yogurt (see notes for dairy-free option)
- ½ cup unsweetened almond milk
Coconut Whipped Cream
- 1 (14 oz.) can coconut cream, chilled overnight (for about 8 hours)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 cup fresh strawberries, sliced and divided
- 1 tablespoon coconut sugar
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan and set aside.
- In a large mixing bowl, sift together flours, protein powder, coconut sugar, baking powder, and salt.
- In a separate bowl, whisk together eggs, coconut oil, yogurt, and milk until incorporated.
- Pour wet ingredients into the bowl of dry ingredients and stir well until batter is smooth.
- Pour batter into prepared dish and bake in the oven for 22-26 minutes. Let cake cool while preparing the cream and strawberries.
- Spoon the solid portion of the canned coconut milk into a chilled metal bowl. Beat milk on high speed with a handheld mixer until smooth and fluffy. Add vanilla extract and honey. Blend on high speed for another 3 minutes or so then refrigerate until ready to serve.
- Mash 1 cup of sliced strawberries with the coconut sugar until mixture is juicy. Stir in remainder of sliced strawberries.
- To serve, slice cake into 16 even squares. Slice each square in half. Spoon strawberry mixture and coconut whipping cream onto a square half then top with the other square half.
- Repeat this process until 16 strawberry shortcakes are made. If desired, top with more cream and strawberries. Serve immediately.
- Use a protein powder with minimal ingredients. I like to make sure there are no artificial flavors, preservatives, or refined sugars.
- If you don’t want to use protein powder, you can use an additional ½ cup almond flour or ¼ cup oat flour in its place.
- I used a full-fat grass-fed Greek yogurt. If you prefer regular yogurt, aim to use one that’s plain (no added sweeteners), full-fat, and grassfed.
- If you don’t want to use dairy, substitute the yogurt with unsweetened applesauce, coconut cream, or dairy-free yogurt alternative.
- Chill a metal bowl in the freezer for at least 10 minutes before using it to prepare the coconut whipped cream.