How to make gluten-free strawberry shortcake

with Coconut Whipped Cream

strawberry cake on the cake stand

GRAND RAPIDS, Mich. (WOTV) – Strawberry shortcake is a simple versatile dessert that’s perfect for summertime parties! Mary Lawrence, Owner and Executive Chef,, and author of “Easy Peasy Vegan Eats,” provided this gluten-free version of this sweet treat.

Gluten-free Shortcake

1 1/2 cups almond milk mixed with 1 Tbl apple cider vinegar
2 cups all purpose gluten-free flour (Bob’s Red Mill)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup organic coconut palm sugar (or other organic sweetener)
1/2 cup canola oil
1 1/4 tsp vanilla extract

Preheat oven to 350 degrees. Prepare muffin tins with 24 paper liners. Sift together dry ingredients in a large bowl. Add almond milk mixture and oil and whisk until there are no lumps. Fill each muffin cup about 3/4 full. Bake 15-20 minutes, or until light and springy and a toothpick comes out clean. Cool shortcakes and carefully remove from paper liner before serving. Slice in half and top with fresh berries.

Coconut Whipped Cream

1 14 oz. can of full fat coconut milk (Thai Kitchen)
1/4-3/4 cup confectioners sugar
1/2 tsp vanilla extract

Chill can of coconut milk in the refrigerator overnight. The next day, remove can from fridge and carefully scrape out the thickened cream at the top and leave the liquid behind (reserve for use in smoothies). Place cream in chilled mixing bowl and beat for 30 seconds with a mixer until creamy. Add vanilla and powdered sugar and mix for about a minute until blended and creamy. Use immediately or refrigerate to chill. It will harden in the fridge the longer it’s chilled, so just mix it briefly before serving. It will keep for a week refrigerated.

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