Strawberry Shortcake Recipe (Gluten-Free)
When I bake with coconut flour, I only use Bob’s Red Mill coconut flour. Different brands of coconut flour lend different textures, and I’ve found Bob’s red mill to be the most consistent and the least grainy.
- Prep Time: 25
- Cook Time: 60
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
For the cake:
- 16 tablespoons unsalted butter, room temperature
- 1/2 cup organic cane sugar
- 4 large eggs, room temperature
- 1 cup finely ground almond flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour (see note above)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Celtic sea salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 tsp. Almond extract
- 1 pound strawberries, hulled and sliced
- 1 tablespoon organic, whole cane sugar (you can sub with honey if you prefer)
- 1 cup heavy cream
- 1 tablespoon organic, powdered sugar or honey
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter and sugar in the bowl of a standing mixer, and beat for 5 minutes on medium-high until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time with the mixer on low.
- In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, combine the whole milk and extracts.
- With the mixer on low, add 1/3 of the flour mixture then 1/3 of the milk mixture. Continue to alternate between dry and wet ingredients until all ingredients have been added and combined.
- Pour the batter into a buttered 1 1/2 quart loaf pan. Bake for 60 minutes, or until golden brown. Cool for 10 minutes, and then invert the cake out onto a serving plate. Cool completely.
- While the cake is cooling, combine the strawberries and sugar. Cover and let sit at room temperature for at least an hour.
- Place the heavy cream in a bowl of a standing mixer (or you can use a hand-held mixer). Whisk on medium-high and slowly add in the powdered sugar and vanilla. Whisk until soft peaks form.
- To serve: Place a generous slick of cake on a plate, Top with whipped cream and strawberries.