Printable Gluten-Free Strawberry Shortcakes Recipe Card
Gluten-free strawberry shortcakes are a must-have when the warm weather hits. Serve them with vegan whipped topping for an easy, dairy-free dessert!
Servings: 6 shortcakes
Ingredients
- 6 gluten-free biscuits, homemade or store-bought
For the Strawberries:
- 1 ½ cups fresh strawberries, sliced
- 66 grams granulated sugar, about ⅓ cup
For the Whipped Cream:
- 14 oz coconut cream canned, chilled overnight
- 2 tbsp granulated sugar, or powdered sugar
Instructions
- In a medium bowl, sprinkle ⅓ cup of sugar over the sliced strawberries and stir to combine.
- Set aside for 15 minutes until a syrup develops.
- Meanwhile, remove the can of coconut cream from the refrigerator. Without mixing the can, remove the lid and scrape out the hardened cream on top into a large bowl.
- Beat on high speed for 30 seconds until creamy.
- Add the 2 tbsp of sugar and beat on high speed for another 30 seconds until thick and creamy.
Assemble the Shortcakes:
- Slice each gluten-free biscuit in half lengthwise. Place on serving plates.
- Place about 3 large spoonfuls of strawberries on each bottom half, along with some strawberry syrup.
- Add a dollop of whipped coconut cream and place the top half of the biscuit on top.
- Top off the biscuit with another dollop of whipped cream and place a strawberry on top.
- Serve immediately.
Notes
- These gluten-free biscuits were used in this recipe. These almond flour biscuits would also be delicious.
- Set strawberries aside to develop that delicious strawberry juice.
- The Nature's Charm brand of coconut cream was tested in this recipe.
- Chill the can of coconut cream overnight, otherwise it will be too thin to whip.
- Vegan whipped topping can be substituted for the coconut cream and sugar.
- Serve shortcakes on individual plates and garnish with extra strawberries.
