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Light Gluten Dairy Egg-Free Strawberry Shortcake Recipe Easy Homemade Allergy-Friendly Dessert

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A light and allergy-friendly strawberry shortcake recipe that is gluten, dairy, and egg-free, featuring a tender crumb and fresh juicy berries with a coconut-based whipped topping.

Ingredients

Scale
  • 1 ½ cups gluten-free oat flour
  • ½ cup white rice flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil, melted
  • 1 cup unsweetened almond milk or any dairy-free milk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 3 cups fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup or honey (optional)
  • 1 teaspoon lemon juice
  • 1 can full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar or to taste
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries by tossing sliced strawberries with maple syrup and lemon juice in a medium bowl. Set aside to macerate for 10 minutes.
  2. Mix dry ingredients: whisk together oat flour, white rice flour, sugar, baking powder, baking soda, and salt in a large bowl for 5 minutes.
  3. Combine wet ingredients: whisk almond milk, melted coconut oil, vanilla extract, and apple cider vinegar in a separate bowl. Let sit for 2 minutes.
  4. Make the dough by pouring wet ingredients into dry ingredients and stirring gently until just combined, about 5 minutes. Avoid overmixing.
  5. Shape the shortcakes by dropping six even mounds of batter onto a parchment-lined baking sheet. Lightly flatten each to about 1-inch thickness. Wet hands or spatula to prevent sticking. Takes about 10 minutes.
  6. Bake at 375°F (190°C) for 15-20 minutes until golden and a toothpick comes out clean.
  7. Chill the coconut milk can overnight. Scoop out the solid cream into a chilled bowl, leaving liquid behind.
  8. Whip the coconut cream with powdered sugar and vanilla extract using a mixer until fluffy peaks form, about 5-7 minutes.
  9. Assemble the shortcakes by slicing them in half horizontally. Spoon macerated strawberries on the bottom half, add whipped coconut cream, and top with the other half. Serve immediately.

Notes

Do not skip the apple cider vinegar as it reacts with baking soda to help the rise. Use room temperature almond milk and coconut oil for better batter texture. Chill coconut milk overnight and scoop only the solid cream for whipping. Avoid overmixing the batter to keep shortcakes light. Macerate strawberries to release natural juices and sweetness. Assemble shortcakes just before serving for best texture. Leftovers store well separately in the fridge for 2-3 days.

Nutrition

Keywords: gluten-free, dairy-free, egg-free, strawberry shortcake, allergy-friendly dessert, coconut cream, vegan dessert, easy dessert

Find it online: https://freshforkful.com/light-gluten-dairy-egg-free-strawberry-shortcake-recipe-easy-homemade-allergy-friendly-dessert/