Gluten Free Strawberry Shortcakes
Gluten free strawberry shortcakes are a must-have when the warm weather hits. Serve them with our freshly made whipped cream!
Servings 6 shortcakes
Calories 344kcal
Ingredients
For the strawberries:
- 1 ½ cups sliced strawberries
- ⅓ cup granulated sugar
For the whipped cream:
- 2 cups heavy whipping cream
- 2 Tablespoons granulated sugar
Instructions
- Set biscuits aside.
Prep strawberries
- In a medium bowl, sprinkle sugar over strawberries and mix well.
- Set aside for 15 minutes.
Make whipped cream
- In a large glass bowl, add the heavy whipping cream and beat on high for 5 minutes or until soft peaks form.
- Add the 2 Tablespoons of sugar and beat on high for another minute or until stiff peaks form.
Make the shortcakes
- Slice each almond biscuit in half lengthwise. Place on serving plates.
- Place about 3 large spoonfuls of strawberries on each half. Add a bit of strawberry syrup too.
- Add a dollop of whipped cream. Place biscuit top on top.
- Add another dollop of whipping cream. Place a strawberry on top.
- Serve immediately.
Video
Notes
- Set strawberries aside to develop that delicious strawberry juice
- Use whipped cream immediately or refrigerate for longer storage
- For a dairy free version, use coconut cream and see the tips above the recipe for preparing it
- Serve shortcakes on individual plates and garnish with extra strawberries
Nutrition
Calories: 344kcal | Carbohydrates: 20g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 31mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1171IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 1mg