Gluten-Free Chocolate Strawberry Shortcake recipe

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Ingredients

1 ½ cups blanched almond flour
¼ cup coconut flour
2 tablespoons cacao powder
½ teaspoon baking soda
¼ teaspoon Celtic sea salt
½ cup agave nectar
3 eggs
2 cups heavy whipping cream
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pound fresh strawberries, hulled and sliced

Nutrition Info

324 calories
carbohydrate: 21.8 g
cholesterol: 100.8 mg
fat: 24.6 g
fiber: 4.1 g
protein: 6.3 g
saturatedFat: 10.7 g
servingSize: -
sodium: 122.2 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.

  3. Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture, batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.

  4. Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.

  5. Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.

  6. Slice biscuits in half widthwise. Place bottom halves on a platter, top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.

Recipe Yield

12 servings

Recipe Note

I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.

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