Fresh Gluten and Dairy Free Strawberry Shortcake

It’s one of my favourite times of the year, strawberry season! We have quite a few strawberry farms nearby, so I make it a point to visit a local patch and pick some delicious organic strawberries. Of course, strawberry jam is a must! But I also love traditional strawberry shortcake.

Having a gluten and dairy intolerance won’t stop me from baking a strawberry shortcake that I can enjoy too. Here is a fresh strawberry shortcake recipe that’s easy to make, has unrefined sugar, and is gluten and dairy free.

Fresh Gluten and Dairy Free Strawberry Shortcake

Ingredients

• 1 1/3 cups gluten-free flour (I use a combination of brown rice, sorghum, almond and tapioca flours)
• 1/4 teaspoon xantham gum
• 2/3 cup coconut palm sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup almond milk + 1 teaspoon white vinegar, blended
• 1/4 cup grapeseed oil
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 cups fresh strawberries
• Dairy-free whipped cream

Method

1. Preheat oven to 375°F (190°C), and place rack in center of oven.
2. Line a 12-serving muffin or cupcake pan with papers
3. In a medium mixing bowl, combine flour, sugar, baking powder, and salt.
4. Add the almond milk mixture, oil, egg, and vanilla. Whisk just until combined.
5. Spoon batter evenly into muffin or cupcake tins, about 2/3 full.
6. Bake for 16-18 minutes.
7. Wash strawberries, removing the stems. Mash with the back of a fork to release juices. Cover and refrigerate until serving time.
8. When ready to serve, cut each shortcake in half horizontally. Spoon strawberry topping on bottom half, add a dollop of whipped cream. Add top-half of shortcake, add more strawberries and whipped cream.

Yield: 12

Fresh Strawberry Shortcakes that are Gluten and Dairy Free

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Here is a fresh strawberry shortcake recipe that’s easy to make, has unrefined sugar, and is gluten and dairy free.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/3 cups gluten-free flour 
• 1/4 teaspoon xantham gum
• 2/3 cup coconut palm sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup almond milk + 1 teaspoon white vinegar, blended
• 1/4 cup grapeseed oil
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 cups fresh strawberries
• Dairy-free whipped cream

Instructions

1. Preheat oven to 375°F (190°C), and place rack in center of oven.
2. Line a 12-serving muffin or cupcake pan with papers.
3. In a medium mixing bowl, combine flour, sugar, baking powder, and salt.
4. Add the almond milk mixture, oil, egg, and vanilla. Whisk just until combined.
5. Spoon batter evenly into muffin or cupcake tins, about 2/3 full.
6. Bake for 16-18 minutes. Remove from oven and allow to cool.
7. Wash strawberries, removing the stems. Mash with the back of a fork to release juices. Cover and refrigerate until serving time.
8. When ready to serve, cut each shortcake in half horizontally. Spoon strawberry topping on bottom half, add a dollop of whipped cream. Add top-half of shortcake, add more strawberries and whipped cream.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 133mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g