Gluten Free Strawberry Shortcake Recipe
Gluten Free Strawberry Shortcake - an easy and delicious summer dessert that is perfect for the 4th of July! Easy to make ahead!
Ingredients
- 2 cups 1-to-1 gluten-free flour
- 2 tablespoons coconut sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ cup cold butter
- 1 egg beaten
- ⅔ cup unsweetened almond milk
- 1 tablespoon organic cane sugar for topping
Toppings:
- whipped cream sub dairy-free whipped cream
- macerated strawberries fresh, sliced strawberries work too
Instructions
- Prep: Preheat oven to 450℉.
- Dry Ingredients: Combine 2 cups 1-to-1 gluten-free flour, 2 tablespoons coconut sugar, 3 teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda and ¼ teaspoon xanthan gum in a medium mixing bowl.
- Cut In Butter: Slice or cube ½ cup cold butter and add to the bowl of dry ingredients. Cut in the butter with a fork or pastry blender until coarse and pebbly.
- Add Wet Ingredients: In a small bowl, combine 1 egg and ⅔ cup unsweetened almond milk. Pour into dry ingredients and mix until just moist. Spread into a well-greased 8x8 square baking dish; build up edges a bit. Sprinkle the top with 1 tablespoon organic cane sugar.
- Bake: Move to the oven to bake for 15 minutes (middle rack). Remove and set on cooling rack and let cool slightly.
- Serve: We love serving it with dairy-free whipped cream (or regular homemade whipped cream) and easy macerated strawberries!
Notes
- Xanthan Gum: this can be omitted, but it just helps bind everything together really well.
Nutrition
Calories: 245kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 580mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 342IU | Calcium: 110mg | Iron: 0.4mg
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