Strawberry Shortcake
Grain & Gluten free strawberry shortcake!
Once again it’s strawberry season although it’s such a short season I still manage to cram many dishes highlighting the strawberry during this season. Some of my favorite dishes I’ve made in the past are strawberry spinach salad, strawberry rhubarb crisp and strawberry jam. A favorite strawberry dessert from my childhood is strawberry shortcake but recently I’ve eliminated most grains from my everyday repertoire, therefore I decided to come up with my own grain free version. Most gluten free cakes use a combination of almond flour and coconut flour. I decided to use less almond flour & add some tapioca starch which helped moisten the cake and the texture is much more like a regular cake.
Growing up my mom always sliced the strawberries and added sugar but since I’ve drastically cut down on the amount of sugar I consume I just add fresh sliced strawberries to the top of the cake. Growing up we rarely had ice cream unless we made it from scratch during the winter months there we my mom would always serve it with raw cold cow’s milk. To this day it is one of my favorite ways to eat strawberry shortcake, but in the last couple years I’ve started serving it with my favorite nut milk. I was very pleased with the result of this cake and decided that it was definitely blogpost worthy. I’m hoping my readers will enjoy it as much as my husband & I have. CHEERS TO A HAPPY & HEALTHY DAY!
Strawberry Shortcake
Ingredients
- 1/2 Cup Almond flour
- 1/4 Cup Tapioca Starch
- 1/4 Cup Coconut flour
- 1 TBSP Baking Powder
- 1/2 tsp Salt
- 2 TBSP Butter, Melted
- 2 TBSP Sorghum Syrup or Maple Syrup
- 1/2 Cup Nut Milk
- 3 Eggs
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients in a medium bowl, set a side.
- Melt butter, add to a bowl along with the rest of the wet ingredients. I mixed it with a hand mixer. Mix wet ingredients with the dry ingredients.
- Place cake batter into any greased 9-inch baking pan. Bake at 350 degrees for 25 minutes or until toothpick inserted in the middle comes out clean.
- Top cake with sliced strawberries. I grew up adding cold raw milk to strawberry shortcake, to this day it's my favorite way to serve but it's also delicious served with whipped cream or ice cream.