Allergy-Free Strawberry Shortcake

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!

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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! 

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 7 minutes

Soaking Time 8 hours

Total Time 8 hours 37 minutes

Servings 12 biscuits

Calories 87 kcal

Author Andrea Sabean

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:

1. Combine flours.
2. Cut in coconut oil until mixture resembles crumbs.
3. Add vinegar and milk, and stir until just mixed.
4. Cover and leave on the counter for 8 hours or overnight.
5. The next day, add remaining ingredients and stir gently until combined into a dough. If too dry, add a little more milk.
6. Roll or pat out dough to about a 1/2 inch thick on a floured surface.
7. Cut into small biscuits. I cut them smaller than I would otherwise since they tend to spread, not rise, when cooking.
8. Bake on a greased or parchment-lined baking sheet at 450 degrees Fahrenheit for 7 to 9 minutes, or until golden brown.

9. Cool.

For the coconut whipped cream:

1. Give your can of coconut milk a shake. If it sloshes, put it in the fridge for a day to solidify the coconut cream.
2. Once solidified, open can and remove thick cream from the top.
3. Save the remaining coconut milk for smoothies or another recipe.
4. Whip coconut milk until smooth in a mixer, or with a whisk and a strong arm. Sometimes it whisks smoothly, sometimes not so much.

5. Fold in vanilla and sweetener.

To assemble the cake:

1. Place a biscuit in the bottom of a dish.
2. Pile strawberries slices on top.
3. Dollop with coconut whipped cream.
4. Top with more strawberries.
5. Garnish with a mint leaf, if desired.
6. Enjoy!

Recipe Notes

• Biscuits adapted from this recipe. (I essentially swapped out cinnamon for lemon!)
• Makes 12 biscuits, but easily doubled.

Nutrition Facts

Allergy-Free Strawberry Shortcake

Amount Per Serving

Calories 87 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Sodium 73mg3%

Potassium 69mg2%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.