But anyway, let’s focus on the good things summer has. Mainly the food. Summer treats are usually full of delicious fruits, like this gluten-free strawberry shortcake.
All the strawberry treats.
All throughout the fall and winter seasons, I’m happy to feed my family apple, pumpkin, and sweet potato everything. But there’s always one thing that we all miss. And when spring comes along strawberry dreams are in our heads.
Strawberry shortcake has long been one of my favorite summer-time desserts. Living down in the south, strawberries are fairly cheap in the summer months, and I like to take full advantage of that fact. Granita, fruit snacks, and granola are a few of my favorite ways to use up the summer’s strawberry bounty. And as many reasons to eat strawberry shortcake as possible.
Strawberries are high in manganese, which is needed for proper nervous system development and brain health. They also contain vitamins A and C and many amino acids and antioxidants. The flavonols and quercetrin contained in strawberries help your body fight inflammation and chronic disease development. On top of all that healthy stuff, they just taste plain delicious… 😉
Gluten-Free Strawberry Shortcake.
To keep this treat healthy, I’ve been serving those luscious berries atop gluten-free shortcake biscuits, drizzled with a little local honey. I like to make my coconut whipped cream with honey, as well!
If you’re dairy-free and still want to enjoy this treat, you can sub lard for the butter in the shortcake. I wouldn’t suggest using coconut oil or olive oil, because the shortcake biscuits will not be as fluffy or light. But if that doesn’t bother you, go ahead and use coconut oil. If you need the shortcake to be sugar-free, you can also leave out the coconut sugar and replace it with a drizzle of honey on top, if you like. Or just leave it off all together.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Strawberry Shortcake
Free from gluten and eggs, with refined sugar-free and dairy-free options.
- 1 cup sorghum flour
- 1/4 cup millet flour
- 3/4 cup potato starch
- 2 tablespoons coconut sugar or honey
- 1/2 teaspoon xanthan gum
- 1 tablespoon baking powder (I like to make my own)
- 1/2 cup cold butter (or lard, for dairy-free)
- 3/4 cup raw or whole milk (or coconut milk, for dairy-free)
Preheat oven to 425 and line a cookie sheet with parchment paper.
In large bowl, whisk together dry ingredients.
Using a pastry cutter, or two knives, cut in cold butter until pea sized.
Slowly stir in milk until a ball form and no dry ingredients remain on the bottom of the bowl.
Place dough on prepared pan and pat out until about 1/2 inch thick.*
Carefully cut into squares with a serrated knife.
Bake for 10-12 minutes, or until golden brown.
Serve warm with freshly chopped strawberries and homemade whipped cream.
*Optionally, you could just place chunks of the dough on the prepared cookie sheet and pat them down – like biscuits.
Check out some of my other favorite summery treats!
- Dairy-Free Hummingbird Cake
- Blueberry Compote Ice Cream
- Summer Squash Sheet Cake
- 4-Ingredient Peppermint Avocado Fudge
If you want a delicious grain-free version of this strawberry shortcake, you can check out my recipe over at Intoxicated on Life.