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.