Gluten-Free Chocolate Strawberry Shortcake
What better way to celebrate strawberry season than with a delicious little gluten-free strawberry shortcake treat! I added the cocoa to the recipe because, you know, CHOCOLATE!
Equipment
Ingredients
- For the cake:
- 1 ⅔ cups gluten-free flour
- ⅓ cup unsweetened cocoa powder
- ½ cup coconut sugar
- 1 Tbsp aluminum-free baking powder
- ¼ tsp sea salt
- ½ cup cold butter preferably grass-fed
- 1 pastured egg beaten
- ⅔ cup organic whole milk
- For the berries:
- 5 cups sliced strawberries
- ¾ - 1 cup sugar depending on how sweet you like your berries
- For the whipped cream:
- 1 cup organic whipping cream
- 1 tsp vanilla
- A few drops vanilla stevia where to find, or you can use a few Tbsp sugar of your choice
Instructions
- 1. Preheat oven to 450°F.
- 2. Combine sugar and berries in a bowl and set aside.
- 3. In a medium mixing bowl, combine flour, cocoa powder, 1/2 cup sugar, baking powder, and salt.
- 4. Cut butter into dry ingredients using a dough blender until the mixture resembles coarse crumbs.
- 5. In a small bowl, combine egg and milk, and then whisk together.
- 6. Pour egg mixture into dry ingredients and stir until combined, do not over mix.
- 7. Using a cookie scoop, scoop the dough into uniform balls onto a Silpat covered baking sheet.
- 8. Bake for 5-7 minutes or until a toothpick inserted in the center comes out clean.
- 9. Make your own whipped cream or whip the cream and sweetener together in a chilled bowl using a hand mixer until soft peaks form.
- 10. Allow shortcakes to cool for a few minutes and serve warm with the strawberries and cream, or put into an airtight container and store in the fridge (they will last up to one week in the fridge).
