Gluten-Free Strawberry Shortcake

Enjoy a tasty version of strawberry shortcake that doesn't contain gluten. This recipe calls for fresh strawberries and whipped coconut cream on top of a tender shortcake made with almond and coconut flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup coconut cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking pan should be greased

Put coconut flour, tapioca flour, baking soda, and sea salt in a bowl and mix them together

Melt the coconut oil and mix it with the maple syrup, eggs, and vanilla extract

Mix everything together well

Spread the batter out evenly in the baking pan that has been prepared

If you stick a toothpick into the middle and it comes out clean, the cake is done after 20 to 25 minutes

Now it's golden brown

Before cutting the shortcake into squares, let it cool all the way down

Mix maple syrup, vanilla extract, and coconut cream in a different bowl until the cream is light and fluffy

Spread a piece of shortcake out on a plate and top it with strawberry slices and whipped coconut cream

Have fun!