Gluten Free Strawberry Shortcake

Enjoy a gluten free strawberry shortcake this summer.  Delicious gluten free biscuits are topped with strawberries and whipped cream for a quintessential summer dessert.

 

It just isn’t summer without enjoying strawberry shortcake.  I love strawberry shortcake and I really love a cake like shortcake made with flour and sugar.   Since cutting back on my sugar and flour intake this year, however, I thought I’d try my hand at a gluten free shortcake.

I do most of my gluten free baking with almond flour and have been fairly successful.  I’m still a bit timid to really go out on a limb and create my own gluten free recipes, though.  So after perusing the internet, I decided to try out this shortcake/biscuit recipe from The Nourishing Home.

I realized after looking at several recipes that I was going to have to forgo my cake like shortcake for a biscuit type shortcake.  I used a large cookie scoop to drop the biscuits on to a baking sheet and then flattened them out.  I’m not sure that you’d be able to roll the dough out to cut, as she suggests.  Mine was pretty wet and sticky but worked fine for drop biscuits.

 

We topped the shortcakes with sliced strawberries that I had added a bit of sugar to.  I wanted some juice with the strawberries and I wasn’t sure if honey or agave nectar would help the strawberries produce the juice so I used a small amount of sugar.   I made a batch of homemade whipped cream because it just isn’t strawberry shortcake without it.

I served the shortcakes at a family dinner and there were no leftovers.  Even the kids gobbled them up!  The biscuits were a little more dense, like most baked goods made with almond flour, but I just let the strawberries sit for a few minutes and moisten the shortcake.  Over all these were a smashing success and a great way to enjoy a gluten free summer treat.

Don’t forget to check out my recipe index for more delicious gluten free recipes!