Gluten-Free Chocolate Strawberry Shortcake Recipe

Name: Gluten-Free Chocolate Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups blanched almond flour; 1/4 cup coconut flour; 2 tablespoons cacao powder; 1/2 teaspoon baking soda; 1/4 teaspoon Celtic sea salt; 1/2 cup agave nectar; 3 eggs; Filling/Topping:; 2 cups heavy whipping cream; 2 tablespoons agave nectar; 1 tablespoon vanilla extract; 1 pound fresh strawberries, hulled and sliced

Servings: persons

1 1/2 cups blanched almond flour
1/4 cup coconut flour
2 tablespoons cacao powder
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/2 cup agave nectar
3 eggs
Filling/Topping:
2 cups heavy whipping cream
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pound fresh strawberries, hulled and sliced

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
3
Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
4
Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
5
Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
6
Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups blanched almond flour, 1/4 cup coconut flour, 2 tablespoons cacao powder, 1/2 teaspoon baking soda, and more.

Yes, Gluten-Free Chocolate Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Strawberry Shortcake

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