Description
This Gluten Free Strawberry Shortcake with Cashew Cream brings you a tender, golden shortcake layered with juicy macerated strawberries and topped with silky, lightly sweet cashew cream. It tastes like summer—fresh, bright, and comforting—without gluten and with an easy dairy-free option. Perfect for brunch, afternoon coffee, or a simple celebration dessert that feels special but stays wonderfully homemade.
Ingredients
- 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1/2 cup almond flour
- 1/4 cup coconut sugar (or granulated sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup cold unsalted butter, cubed (or cold coconut oil for dairy-free)
- 2 large eggs
- 1/3 cup milk (or almond milk)
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons sugar (or honey/maple syrup)
- 1 teaspoon fresh lemon juice
- 1 cup raw cashews, soaked 30 minutes in hot water and drained
- 1/2 cup full-fat coconut milk
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Make the strawberry filling: add sliced strawberries to a bowl, sprinkle with sugar, add lemon juice, and stir gently. Let sit 20–30 minutes to release juices.
- Mix dry ingredients: whisk gluten free flour, almond flour, coconut sugar, baking powder, and salt in a large bowl.
- Cut in the butter: add cold butter cubes and rub into the flour with your fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.
- Mix wet ingredients: whisk eggs, milk, and vanilla in a small bowl.
- Combine: pour wet ingredients into the dry mixture and stir gently just until the dough comes together. Do not overmix.
- Shape: divide dough into 6 portions, shape into thick rounds, and place on the prepared baking sheet.
- Bake for 18–22 minutes, until the tops look lightly golden and the centers feel set. Cool 10 minutes on a rack.
- Make cashew cream: blend soaked cashews, coconut milk, maple syrup, vanilla, and salt until completely smooth and fluffy. Chill 15–20 minutes for a thicker texture.
- Assemble: split each shortcake in half, spoon strawberries and their juices on the bottom, add a generous dollop of cashew cream, then cap with the top half. Finish with extra cream and strawberries and serve immediately.
Notes
Tips: Keep your butter very cold for the most tender shortcakes, and mix the dough only until combined to avoid a dense texture. If your strawberries are very sweet, reduce the added sugar and lean on the lemon for brightness.
Substitutions: Use almond milk for dairy-free shortcakes, and swap butter for cold coconut oil or vegan butter. If you prefer a richer cream, add 1–2 teaspoons of lemon zest or a splash more vanilla.
Storage: Store baked shortcakes airtight at room temperature for 2 days (or freeze up to 2 months). Keep strawberries and cashew cream refrigerated separately for best texture. Assemble just before serving so the shortcakes stay fluffy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (assembled)
- Calories: 380
- Sugar: 18g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg