Imagine sweet biscuits infused with lemon, then topped with fresh juicy strawberries and thick coconut whipped cream…
Is your mouth watering yet?
Then it must be time for strawberry shortcake!
Worried about gluten, eggs, or dairy? This is an allergy-friendly strawberry shortcake — free of gluten, dairy, eggs, corn, soy, and nuts. Yet it doesn’t compromise on flavor!
Allergy-Free Strawberry Shortcake
This strawberry shortcake is allergy-friendly -- free of gluten, dairy, eggs, corn, soy, and nuts. Yet it doesn't compromise on flavor!
Ingredients
For the lemon biscuits:
- 1/4 cup millet flour
- 1/4 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/4 cup tapioca flour (or substitute 1 cup of your own gluten-free flour blend in place of all 4 flours listed here)
- 3 tablespoons coconut oil heaping
- 1/2 tablespoon raw apple cider vinegar
- 1/3 cup dairy-free milk of choice of choice
- 1 tablespoon raw honey
- 1 tablespoon lemon zest from approximately 1 lemon
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
For the coconut whipped cream:
- 1 13- to 16-ounce can full fat coconut milk
- 1/2 teaspoon vanilla extract
- sweetener of choice, honey, maple syrup, cane sugar, stevia, to taste.For garnishes:
- organic strawberries cut into pieces
- 1 dried peppermint optional
Instructions
For the lemon biscuits:
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Combine flours.
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Cut in coconut oil until mixture resembles crumbs.
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Add vinegar and milk, and stir until just mixed.
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Cover and leave on the counter for 8 hours or overnight.
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The next day, add remaining ingredients and stir gently until combined into a dough. If too dry, add a little more milk.
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Roll or pat out dough to about a 1/2 inch thick on a floured surface.
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Cut into small biscuits. I cut them smaller than I would otherwise since they tend to spread, not rise, when cooking.
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Bake on a greased or parchment-lined baking sheet at 450 degrees Fahrenheit for 7 to 9 minutes, or until golden brown.
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Cool.
For the coconut whipped cream:
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Give your can of coconut milk a shake. If it sloshes, put it in the fridge for a day to solidify the coconut cream.
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Once solidified, open can and remove thick cream from the top.
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Save the remaining coconut milk for smoothies or another recipe.
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Whip coconut milk until smooth in a mixer, or with a whisk and a strong arm. Sometimes it whisks smoothly, sometimes not so much.
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Fold in vanilla and sweetener.
To assemble the cake:
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Place a biscuit in the bottom of a dish.
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Pile strawberries slices on top.
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Dollop with coconut whipped cream.
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Top with more strawberries.
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Garnish with a mint leaf, if desired.
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Enjoy!
Recipe Notes
- Biscuits adapted from this recipe. (I essentially swapped out cinnamon for lemon!)
- Makes 12 biscuits, but easily doubled.
What’s your favorite way to enjoy juicy strawberries? Have you ever had an allergy-free strawberry shortcake?
This post was featured in 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.
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Do you know of any baking powder that does not have cornstarch in it?
Hi, Betty,
I do not know of one you can buy at the store but here is a homemade baking powder without cornstarch:
2 parts cream of tartar
1 part baking soda
Mix well and store in an air-tight jar. This doesn’t keep as long as other baking powders (it gets clumpy) so make in small batches and use up within a few weeks.
~Peggy, TCS Customer Success Team