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Vegan, Gluten Free Strawberry Shortcake
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Almond Strawberry Shortcake

Celebrate the start of summer with this vegan, gluten free version of a classic dessert - strawberry shortcake!
Course Dessert
Cuisine American
Keyword strawberry shortcake, vegan strawberry shortcake
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 servings
Calories 707kcal
Author Deborah Davis

Ingredients

For the Shortcake

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon almond extract
  • 1/4 cup coconut milk
  • 4 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 pint fresh strawberries

COCONUT WHIPPED CREAM:

  • 1/2 can full fat coconut milk refrigerated overnight.
  • 1 teaspoon maple syrup optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk together the almond and coconut flour and baking powder. Stir in almond extract, milk, and maple syrup.
  • Drop in the solid coconut oil and quickly crumble through the mixture using your fingers. (Similar to what you do when making a pie crust.)
  • Once oil is dristributed throughout dough in smaller than pea size pieces, begin to form crumbly dough into a ball.
  • Flour the counter with some more coconut flour and dump the dough out of the bowl. Roll dough out until about 1/4 inch thick. Cut out 3" circles and place on a greased cookie sheet. (Should make about 6 pieces.)
  • Bake shortcake in the oven for 10-15 minutes or until golden brown around the edges. Let cool on a rack on the counter.
  • Meanwhile, cut the greens off of the fresh strawberries and slice. Set aside.
  • To make the coconut whipped cream: scoop the top cream layer off of the chilled can of coconut milk. Place in a chilled mixing bowl and beat on high with a blender until it begins to get a little fluffy and forms soft peaks. (Add a teaspoon of maple syrup to the cream before beating if you want it a little sweeter.)
  • Assemble strawberry shortcakes by layering cake with strawberries and coconut whipped cream.

Nutrition

Serving: 1shortcake | Calories: 707kcal | Carbohydrates: 51g | Protein: 16g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 334mg | Fiber: 16g | Sugar: 25g | Vitamin A: 19IU | Vitamin C: 93mg | Calcium: 210mg | Iron: 4mg