Gluten-Free Chocolate Strawberry Shortcake The Best Recipes

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Gluten-Free Chocolate Strawberry Shortcake

"I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe."

Ingredients :

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 2 tablespoons cacao powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt
• 1/2 cup agave nectar
• 3 eggs
• Filling/Topping:
• 2 cups heavy whipping cream
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

Instructions :

Prep : 20M	Cook : 12M	Ready in : 52M

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
• Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
• Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
• Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.

Notes :

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