You can make a healthier version of the standard shortcake, and with this recipe you’d never suspect it wasn’t the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we’ve swapped in Greek yogurt, which adds a nice buttermilk-like tang.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon pure vanilla extract
- 3 cups strawberries, rinsed, hulled and halved
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsweetened shredded coconut, for sprinkling
- 3 tablespoons coconut sugar
- Whipped coconut cream, for serving
- 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
- 1/3 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
- One 6-ounce container plain Greek yogurt
- 1 1/2 cups (187 grams) tapioca flour
- 3 cups (435 grams) white rice flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
Instructions
- Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
- On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Nutrition Facts
| Calories | 278 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 31 milligrams |
| Sodium | 20 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 5 grams |
| Protein | 6 grams |
Reviews
I have been gluten free for years, and I love to bake. I looked at this recipe because I wanted a good gf recipe to be sure my replacement 1 to 1 gf flour wouldn’t mess up. But I for one know almost any pound cake or cake in that family is very hard to make gf. And the flour blends are expensive and mostly a waste of time. I am glad they finally worked out a gluten free recipe, but gf shortcake is often very heavy and won’t be what you are expecting. It will also be hard to make. Yellow cake works just as well. Hope this helps.