Gluten-Free Strawberry Shortcake
Gluten-free strawberry shortcake is a classic dessert made with tender shortcake, sweet juicy strawberries, and fluffy whipped cream layered together.
Equipment
- Round cake pans
Ingredients
- 2 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup coconut oil, melted
- ½ cup honey
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, sliced
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 3 cups whipped cream
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round pans.
- In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, honey, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly between the two pans and smooth the tops.
- Bake for 18 to 22 minutes, or until the centers are set and a toothpick comes out mostly clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- In a bowl, toss the sliced strawberries with honey and lemon juice. Let sit for 15 to 20 minutes until juicy.
- Place one cake layer on a serving plate and spread a layer of whipped cream on top. Spoon on some of the strawberries and their juices.
- Add the second cake layer, then top with more whipped cream and the remaining strawberries. Serve right away.
Nutrition
Notes
- Line the pans: Parchment rounds help the layers release cleanly and keep the tops intact.
- Do not overbake: Pull the layers when the centers are just set so the shortcake stays tender and not dry.
- Cool completely before assembling: Warm cake will melt the whipped cream and make the layers slide.
- Let the strawberries sit: Resting the strawberries makes them juicy and helps create that classic shortcake syrup.
- Assemble close to serving: For the best texture, layer the cake, whipped cream, and strawberries shortly before serving so the cake stays light.
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