Gluten Free Strawberry Shortcakes (Dairy Free)
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
Calories: 344kcal
Ingredients
- 6 gluten free biscuits
For the strawberries:
- 1 ½ cups sliced strawberries
- 66 grams granulated sugar about ⅓ cup
For the whipped cream:
- 14 ounces coconut cream canned, chilled overnight
- 2 Tablespoons granulated sugar
Instructions
- Set biscuits aside.
Prep strawberries
- In a medium bowl, sprinkle sugar over strawberries and stir to combine.
- Set aside for 15 minutes for syrup to develop.
Make whipped cream
- Remove the can of coconut cream from the refrigerator. Without mixing the can, remove the lid and scrape out the hardened cream into a large bowl.
- Beat on high speed for 30 seconds until creamy.
- Add the 2 Tablespoons of sugar and beat on high speed for another 30 seconds.
Make the shortcakes
- Slice each gluten free 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 coconut cream. Place biscuit top on top.
- Add another dollop of whipping cream. Place a strawberry on top.
- Serve immediately.
Video
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.
