Katie here! Strawberry Shortcake is one of my absolute favorite desserts! I feel like it’s a recipe that everyone’s grandma used to make and eating it brings back unforgettable memories of summer as a kid! The three layers of strawberry shortcake include the ‘shortcake’ or crust, the whipped topping, and of course, the strawberries! All combined it’s pure heaven!
Now let’s talk about our version – this Gluten Free Strawberry Shortcake. Now, as most of you know, Melissa follows a gluten free diet, but I do not. I do not have any kind of intolerance to gluten, that I know of. That being said, I still tend to bake and cook mostly gluten free and I love it! I do it for a few reasons, #1- I love it when we can BOTH eat our recipes and #2- I just feel better about baking and cooking with nutrient and protein dense flours like almond flour. Just because you are not necessarily ‘gluten free’ doesn’t mean you won’t love this Gluten Free Strawberry Shortcake! This article discusses why almond flour is believed to be superior to wheat flour. And I think we can all agree, most all flours are superior to bleached all purpose flour! (even though I believe these is most certainly a time and place for that as well!)
Now that we have talked a little about the crust, let’s move onto the butter used in the crust and the heavy whipping cream used to make the whipped topping! They both come from our friends at Prairie Farms Dairy! During this time of Covid-19, we want to work with and promote local brands that we love. Prairie Farms HQ is in southern Illinois, but they are farmer owned and work with about 700 farm families all over the midwest, including Wisconsin.
Their products go from farm to shelf in 48 hours. We love that the food we buy is locally sourced and fresh! They make yogurt, cottage cheese, ice cream, flavored milks, cream cheese and sour cream! They also have squeezable sour cream now which makes cleanup even easier! Our favorite place to get Prairie Farms here in Wisconsin is at Woodman’s.
Have you ever made your own whipped topping? If not, you are missing out! And it is OH SO simple! Our recipe calls for two ingredients – heavy whipping cream and pure maple syrup! Make sure to watch the video to see just how it’s done!
So now onto the last of the three layers of this Gluten Free Strawberry Shortcake – the strawberry topping! We have a strawberry patch in our backyard and we get so many delicious strawberries out of it every summer! I haul and freeze on baking sheets and then store them in the freezer in ziplock bags so I can pull them out for things like this… and, of course, lots of smoothies. Growing up, I always went to the strawberry patch with my mom and now that I have my own patch, it is very hard to accept grocery store berries – there is simply no comparison. Patch berries are where it’s at! The taste is just so much sweeter! Now, most recipes simply call for strawberries cut up on top, but we have elevated this recipe with a Strawberry topping! I cannot wait for you guys to try it!
GF Strawberry Shortcake
Ingredients
GF Crust
- 1 cup almond flour
- 1/2 cup arrowroot flour (or tapioca)
- 1/4 cup coconut sugar, brown sugar, or white sugar
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup cold butter (cut into cubes)
- 1 egg
- 1 tsp milk
Whipped Topping
- 1 cup heavy whipping cream
- 2 Tbsp pure maple syrup
Strawberry Topping
- 2 cups strawberries (quartered) use frozen or fresh (garden berries are best)
- 2 Tbsp pure maple syrup
- 1 Tbsp arrowroot flour (or tapioca)
Instructions
Crust
- Turn on the oven to 350 degrees and grease a pie or tart plate. (You can also heat a cast iron skillet, melt a Tbsp of butter inside once hot, and swirl to coat)
- In a food processor, add in the almond flour, arrowroot, sugar, baking soda and salt.
- Pulse until combined. (If you don't have a food processor, mix together.)
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the egg and milk.
- Pulse until it starts to come together and form a ball.
- Press the ball of dough into the bottom of your prepared pie plate or heated and coated cast iron skillet to form the crust. Remember the cast iron will be VERY hot if you are using one!)
- Bake at 350 degrees for 15-20 min or until slightly brown around the edges and top. Take out of the oven and let cool completely. While it cools, start the whipped topping.
Whipped Topping
- Combine the heavy whipping cream and 2 Tbsp of maple syrup to your stand mixer. Mix on high speed until it starts to thicken and resemble whipped topping.
- Spread over the top of your cooled crust.
Strawberry Topping
- Combine the 2 cups of strawberries and the 2 Tbsp of maple syrup in a pot on the stove. Heat on medium heat until the mixture starts to bubble.
- Remove from heat and add in the 1 Tbsp of arrowroot. Stir well to combine and let cool completely before adding it on top of the whipped cream topping. (I put it in the refrigerator to speed up the process.)
- Cut into 8 slices and enjoy!
My family (me in particular) devour this dish. That is probably why I ALWAYS make a double recipe of the crust (included below) so I can make it again right after I eat it in two days. lol I eat it for breakfast as well as dessert because, technically, it’s our scone recipe just slightly altered! Ok, I eat it for a snack, too.
GF Strawberry Shortcake – Double Crust Recipe
Ingredients
- 2 cups almond flour
- 1 cup arrowroot flour (or tapioca)
- 1/4 cup coconut sugar, brown sugar, or white sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold butter (cut into cubes)
- 1 egg
- 2 Tbsp milk
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, add in the almond flour, arrowroot, sugar, baking soda and salt.
- Pulse until combined. (If you don't have a food processor, mix together.)
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the egg and milk.
- Pulse until it starts to come together and form a ball.
- Remove the dough with your hands and divide the ball of dough in half making two balls of dough. Put one ball in the freezer or the refrigerator to use later.
- Press the ball of dough into the bottom of your prepared pie plate or heated and coated cast iron skillet to form the crust. Remember the cast iron will be VERY hot if you are using one!)
- Bake at 350 degrees for 15-20 min or until slightly brown around the edges and top. Take out of the oven and let cool completely. While it cools, start the whipped topping in the recipe above.
Video
Please let us know if you try our gluten free strawberry shortcake recipe and what you think! We think you’re going to love it!
