Say goodbye to crumbly gluten-free desserts that taste like cardboard. This Gluten-Free Strawberry Shortcake with Espresso Cream proves flavor doesn’t need gluten. Fluffy almond-flour shortcakes hug juicy, syrupy strawberries while espresso-infused cream delivers a bold caffeine-laden punch. It’s decadent, indulgent, and will have your taste buds humming a caffeinated melody. Gluten-intolerant? Welcome to your dessert redemption story. Even if you’re not, it’s hard to argue with strawberries, espresso cream, and delicious pastry magic. Grab your whisk, channel your inner barista, and prepare for some serious dessert wins.
Gluten-Free Strawberry Shortcake with Espresso Cream
A mouthwatering gluten-free strawberry shortcake topped with bold espresso-infused cream for a caffeinated twist on a classic dessert.
Ingredients
For the Shortcakes:
- 2 cups almond flour
- 3 tbsp coconut sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup coconut oil melted
- ¾ cup almond milk
- 1 tsp vanilla extract
For the Espresso Cream:
- 1 cup heavy coconut cream chilled overnight
- 1 tbsp espresso powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For the Strawberries:
- 2 cups fresh strawberries sliced
- 1 tbsp coconut sugar optional
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Combine almond flour, coconut sugar, baking powder, and salt in a mixing bowl.
- Incorporate Wet Ingredients: Add melted coconut oil, almond milk, and vanilla. Stir until a soft dough forms.
- Shape and Bake: Scoop the dough onto the baking sheet, forming eight shortcakes. Bake for 18-20 minutes.
- Prep the Strawberries: Mix sliced strawberries with coconut sugar and let them sit for 10 minutes to release juices.
- Make Espresso Cream: Whip the chilled coconut cream with espresso powder, maple syrup, and vanilla until smooth and fluffy.
- Assemble: Slice shortcakes in half. Layer with strawberries and top with a generous spoonful of espresso cream.
Notes
Nutritional Values (Per Serving)
- Calories: 310 kcal
- Total Fat: 21g
- Saturated Fat: 16g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Calcium: 10%
- Iron: 7%
- Magnesium: 8%
- Potassium: 10%
Additional Notes/Tips
- Swap almond flour for oat flour if you prefer a different gluten-free option.
- Chill the coconut cream for at least 12 hours to ensure a fluffy texture.
- Sprinkle a dash of espresso powder on top before serving for extra flavor.
- This pairs beautifully with a hot cup of black coffee for full espresso bliss.
