Strawberry Shortcake


Guess what is in season?? Strawberries!  Yum, nothing like fresh and sweet strawberries.  This shortcake recipe is by far my husband’s favorite gluten free dessert I make.  It’s so simple and healthy!  Can’t wait to take my kids to pick fresh strawberries next week!

Gluten Free Strawberry Shortcake

  • 2 eggs
  • 1/4 cup melted butter or coconut oil
  • 3 tablespoons honey
  • 1 cup almond flour, packed
  • 2 tablespoons coconut flour, packed
  • 1/2 teaspoon baking soda
  • dash of sea salt
  1. Preheat oven to 325.
  2. Whisk together eggs, butter, and honey.
  3. Add all dry ingredients.  Combine well.
  4. Using a large scoop, scoop batter onto a baking sheet and bake about 20-25 minutes until golden brown.
  5. Let cool a few minutes before slicing in half.
  6. Fill each biscuit with alternating layers of whipped cream, coconut whipped cream, dairy free vanilla pudding or vanilla yogurt frosting and freshly sliced strawberries.
  7. Top with remaining biscuit and serve.

*yields 8 biscuits

To make more of a sauce for your shortcakes, simply toss your sliced strawberries with a little bit of honey, and let macerate for about an hour.  The moisture will be drawn out of the berries and create a lovely sauce.

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17 Responses to Strawberry Shortcake

  1. Lori says:

    You have been reading my mind… can’t wait to try!

    Your recipes all look delicious. You were mentioned on a Paleo/Primal website and your recipes fit perfectly. Looking forward to trying them all!

  2. carrie prince says:

    I made these tonight for my husband(and me!) and it was great!!! Thanks for another fantastic recipe!!!

  3. Kara says:

    I made these biscuits this past weekend, and they were arguably the best gluten free shortcake biscuits I’ve made, and I’ve tried a few other recipes. Love the fact that they are grain free too! Even my SO who is suspicious of gluten free anything loved them. Thanks for the wonderful (and super simple) recipe!

  4. Allie says:

    Excellent recipe. Ate them with strawberries and whipped cream sweetened with Stevia. This one is a keeper.

  5. Kerri Lydell says:

    Hi there! Been receiving your emails for some time now and plan to sit down one day and organize them! But I finally decided to check this one out. So since I am counting calories I was wondering if you have any idea what these beauties cost in calories, fat, protein, carbs?
    If not, I can do it I just thought if you had it already that it would save me some time. ; )
    Thanks for being there! Its nice to know that I can always head to my GF file and find something.

    Kerri

    • Michelle says:

      Hi Kerri! Great to have you here! I’m sorry, but I do not have the nutritional information that you are looking for…. I am a nursing mom, so I am not counting calories :P!! Please be sure to comment on any of the recipes you try, I would love to hear feedback.

      Michelle

  6. Judy says:

    Oh……….I just picked about 10 quarts of fresh s-berries in Michigan…I am so happy..can’t wait to try this recipe…
    Thanks for sharing this!

  7. Samantha says:

    Hi Michelle,
    I have been GF for 8 years now and happily stumbled across your blog today. My attempt at the shortcakes was a dismal failure! They spread out as one giant pancake on the cookie sheet (delicious though I might add). I am a very experienced celiac baker but am clueless as to what happened.
    Thanks,
    Samantha

    • Michelle says:

      Samantha, I am sorry to hear of your failed attempt at my recipe :/ One thing I can think that would make a huge difference is how you measure your flour. In all of my recipes, I firmly pack my almond and coconut flours, I measure them as if they are brown sugar. Hope this tip helps the recipe become a success for you! Best of luck!

  8. Megan says:

    Unbelievably good! Thank you! I will definitely keep this recipe handy. I cut the recipe in half and the measurements still turned out perfect (I cooked a couple minutes less for 4 biscuits). Also added 1/2 tsp vanilla and a little orange zest (my strawberry shortcake secret weapon). The biscuits are good enough to eat on their own. For Paleo eaters, this is a great whipped cream recipe too: http://www.paleoplan.com/2011/10-09/coconut-whipped-cream/

    Again, thanks for this recipe! :)

  9. Ma'ayan says:

    Hi,

    I’m interested to make these in a pyrex pan for a large group instead of as individual biscuits. Any tips to make them turn out?

  10. Heather says:

    Hi! I found your blog last week while searching for a gf shortcake recipe! I am also excited to try some of your other recipes :) I made these shortcakes over the weekend. I added vanilla & cinnamon & baked them in muffin tins. I lined the bottoms of the tins with chopped plums, cinnamon & brown sugar to create upside down gluten free CinnaPlum Shorties :) Thank you for this recipe! :)

  11. Helen says:

    Could you please tell me what “packed” next to the almond / coconut flour?
    Thanks
    Helen

    • Michelle says:

      Hi Helen, the term “packed”, simply means when you are measuring the ingredient in a measuring cup, you push down firmly the flour and fit as much as possible into the cup.
      ~ Michelle

  12. marci says:

    these were amazing!! made them Sunday night after getting fresh local strawberries at the farmstand. made 6 biscuits from the recipe and used butter. these would also be tasty with just some jam on top to have with tea. hubby loved them, too. thanks!!

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