Gluten Free Strawberry Shortcake

Summer brings a bounty of fresh produce and longer days meant for gathering with loved ones. A classic dessert that never fails to delight is strawberry shortcake. Many traditional versions contain gluten and refined sugar, which can compromise gut health. This recipe for Gluten Free Strawberry Shortcake is a refreshing twist on a beloved favorite. It is rich in nutrients and supports optimal wellness with every bite.

Gluten Free Shortcake Biscuits

The foundation of this dessert lies in the shortcake biscuits. These biscuits are tender, slightly sweet, and free of gluten and dairy. Cassava flour and tapioca starch create a light yet sturdy texture. Cassava flour is an excellent grain-free alternative that provides fiber. Tapioca starch adds a subtle chewiness and helps the biscuits maintain their shape. Coconut sugar replaces refined sweeteners, offering a lower glycemic option that still satisfies the taste buds. Cold palm shortening ensures the biscuits stay fluffy and crumbly. While lemon zest and cinnamon add a burst of flavor that pairs beautifully with fresh strawberries.

Benefits of Strawberries

Strawberries are a hallmark of summer and a powerhouse of antioxidants. They contain vitamin C, which supports the immune system and promotes radiant skin. Their bright red color comes from anthocyanins, which help fight inflammation and oxidative stress. Roasting strawberries intensifies their natural sweetness and enhances their juiciness. This step brings out deeper flavors that soak into the shortcake biscuits for a truly satisfying bite.

Collagen Whipped Cream

A strawberry shortcake is not complete without whipped cream! This version uses coconut cream and a scoop of Collagen Protein to nourish your body. Collagen Protein supports healthy hair, skin, nails, and joints. It is a simple way to boost daily protein intake while enjoying a sweet treat. The whipped cream becomes light, fluffy, and subtly sweet with vanilla and lemon zest. Each spoonful delivers a dose of amino acids that fortify the gut lining and promote a healthy inflammatory response.

How To Make Gluten Free Strawberry Shortcake

Begin by roasting the strawberries. Preheat the oven to 350°F. Wash and slice three cups of organic strawberries. Toss them in a baking dish with coconut sugar, cinnamon, vanilla extract, fresh lemon zest, and a pinch of sea salt. Roast the strawberries for about twenty minutes, stirring once to ensure they cook evenly. Allow them to cool to room temperature so the juices thicken slightly.

Prepare the shortcake biscuits by increasing the oven temperature to 400°F. Place frozen palm shortening in a food processor and pulse until it forms pea-sized pieces. In a separate large bowl, whisk together cassava flour, tapioca starch, sea salt, cinnamon, lemon zest, coconut sugar, baking soda, and baking powder. Add the palm shortening pieces and work them into the dry mix with your hands or a pastry cutter until the texture resembles small peas. Pour in cold coconut milk and apple cider vinegar. Mix gently with a fork or pastry cutter, then bring the dough together with your hands. If the dough feels dry, add a splash more coconut milk until it holds together. Transfer the dough to a sheet of parchment paper and press it into a round disc about one inch thick.

Use a cookie cutter to shape the biscuits, then space them slightly apart on the parchment paper.

Place the parchment on a baking sheet and bake for fifteen to eighteen minutes or until golden brown. Let the biscuits cool for at least fifteen minutes to lock in their texture.

While the biscuits cool, prepare the coconut collagen whipped cream. In a bowl, combine cold coconut cream, vanilla extract, lemon zest, and one scoop of Collagen Protein. Use a whisk or electric mixer to whip the cream until it becomes airy and soft peaks form. The Collagen Protein blends seamlessly, providing a silky consistency while boosting nutritional value.

To assemble the gluten free strawberry shortcake, gently slice each biscuit in half horizontally. Spoon a generous amount of collagen whipped cream onto the bottom half. Top with a scoop of roasted strawberries along with their juices to soak into the biscuit. Place the biscuit top over the filling. Serve immediately to friends and family.

This Gluten Free Strawberry Shortcake celebrates the flavors of summer without compromising your gut health. Each ingredient supports gut integrity and overall wellness. It is a dessert you can enjoy with confidence, knowing it aligns with an autoimmune-friendly lifestyle.