Gluten free strawberry shortcake is an easy twist on an old standby for strawberry season. I like the combination of berries, delicate almond flavor and whipped cream. Delicious!

Gluten Free Strawberry Shortcake Recipe

Adapted with permission from The Spunky Coconut

• 5 eggs, whisked
• 2/3 cup full fat vanilla yogurt
• 1/8 tsp Vanilla Creme liquid stevia
• 1/3 cup honey
• 1 tbsp vanilla extract
• 2/3 cup coconut flour, sifted
• 2/3 cup tapioca flour
• 2/3 cup Bob's almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/3 cup coconut oil, liquefied

Grease two nine inch round cake pans. (I put parchment paper in the bottom, too, but didn't have a problem with sticking.)  Preheat oven to 325 F.

In a medium bowl, blend together eggs, yogurt, liquid stevia, honey and vanilla extract. In a separate bowl, combine dry ingredients until evenly mixed. Mix together dry and wet ingredients.

Divide batter evenly between the two pans. Bake for about 18 minutes, until lightly browned.

Let cool for a few minutes, then flip onto wire racks to cool completely.

While the cakes are cooling, rinse and hull your strawberries. Chop/mash them with a pastry blender or potato masher to release the juices, if you prefer a strawberry sauce.

Please, please do not slice your berries and then add water to them for juice. This is not a yummy. You may use the berries unsweetened, or add stevia, vanilla stevia, or other sweetener to taste. When we had this with my in-laws, I added 8 drops liquid vanilla creme stevia to 4 cups of chopped berries (my FIL is diabetic). For just the boys and I, I added 2 tablespoons of sugar to 4 cups of berries, or just used plain sliced berries. A little sweetener goes a long way.

For the whipping cream, I whipped one cup of organic heavy whipping cream, and then, for the in-laws, added about six drops of vanilla creme stevia. For just us, I added two tablespoons powdered sugar and 2 teaspoons vanilla (my youngest is not a fan of stevia).

You can slice the cakes into wedges and served them up in bowls with strawberries and whipped cream, or dress things up by cutting the cakes into cubes and layering in dessert glasses. Delicious! Do refrigerate leftovers, if there are any.

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• Strawberry-raspberry pie with shortbread crust and whipped cream topping
• Gluten Free Strawberry Rhubarb Crumble with Almond Flour
• Preserving Strawberries Four Ways – Freezing, Drying, Fruit Leather and Kombucha
• Strawberry Jam and Strawberry Banana Jam Sweetened with Honey – Low Sugar Recipes
• Strawberry Banana Jam and Strawberry Rhubarb Jam