GF Strawberry Shortcake
This gluten free strawberry shortcake is a crowd pleaser and I 'dessert' you can feel good about serving to your family! We recommend using garden or patch berries if possible! They are a game changer when it comes to taste!
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!