chocolate strawberry shortcake gluten-free recipe

Chocolate Strawberry Shortcake

This simple gluten free shortcake recipe is easy enough to make with your children

One summer evening as I baked countless batches of gluten free cookies, my older son popped into the kitchen. Determined to join me in my culinary adventures, he decided to make gluten free strawberry shortcake from scratch (as in using no cookbook or recipe). The twist?  He’s a chocolate lover, so he made Chocolate Strawberry Shortcake.

As you may know, Jewish mothers tend to think of their sons as geniuses, and I am no exception. I love that my 12 year old boy could whip up a recipe from scratch with no help whatsoever. I think that the boys have learned this skill (my 11 year old specializes in omelets and pancakes), from hanging out with me while I cook.

My favorite thing about cooking is making mistakes. As a perfectionist, I find this very freeing. Strangely, my son created this cute little recipe on his first try. I have taught the boys to measure and write down all of the ingredients they use when cooking. This way, if they like something and it turns out well, they can make it again. Or I can make it and share it with you all.

So, I present you with my 12 year old son’s gluten free Chocolate Strawberry Shortcake. He did not want me to disclose his name, though said it was ok to use his first initial –“J.”

Chocolate Strawberry Shortcake
Ingredients
Instructions
  1. In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
  2. In a smaller bowl, combine eggs and agave
  3. Stir wet ingredients into dry
  4. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a [parchment paper] lined baking sheet
  5. Bake at 350° for 12-15 minutes
  6. Cool biscuits completely and set aside
  7. In a large bowl, whip cream, agave and vanilla
  8. Slice biscuits in half horizontally
  9. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
  10. Top with remaining biscuit halves, and more whipped cream and strawberries
  11. Serve to your hungry gang
 

To make these Strawberry Shortcakes dairy free, substitute the entire filling/topping recipe with my Coconut Whipped Cream recipe.

So this simple strawberry recipe is easy enough to make with your children. And if you have little ones that follow a gluten-free diet, well, this is even better.

Cooking with children can be a blast; here are some other quick and easy child friendly recipes you can make with your little ones:
Chocolate Chip Cookies (with video!)
Liberté, Egalité, Crudité
Kale with Cranberries

Comments

  1. says

    Hello Elana! I also like cooking a lot, i try to measure as well but play by ear most of the time while creating a new recipe. i think i also learned the basics by hanging out with my mom while she cooked. I’m now experimenting with amaranth and quinoa and I’m really liking my cupcakes.

  2. says

    Mother’s are always right about their sons being geniuses! This looks so yummy! My 14 year old will try it this weekend. Please tell your son thanks from us :)

  3. says

    Please tell “J” thank you! I think my little people and I will try this out this weekend. What a little chef! I’m utterly impressed with his creativity and skill. Does he give lessons to other kiddos???

  4. steph romig says

    what could I substitute for the agave and what quantity? xyletol, stevia, just like sugar? If all else fails I thought I would use honey:)

    • Megan says

      I reduced the sugar to 1/3 cup and used coconut sugar. By not using a liquid, it threw the ratios off and didn’t turn out as well as the batch I made sticking to the recipe. Maybe try adding another egg?? The coconut flour really absorbs all the liquid..

  5. AnneKD says

    Oh, how wonderful that you’re teaching your kids their way around the kitchen! Our nephew is visiting us for a few days. I made gf meatballs and marinara for supper tonight- it’s the first time he’s had meatballs and sauce from scratch. Maybe tomorrow he can help me make your recipe of chocolate chip cookies :) .

  6. Megan says

    Your son is a genius!! Made a batch using the exact recipe and they turned out beautifully. I made another using 1/3 cup of coconut sugar and 1/2 tablespoon of vanilla. It threw the liquid to flour ratio off – may need to add another egg if you want to substitute the agave for a powdered sugar. But they still tasted yummy!!

  7. Tina says

    I made this for dessert tonight…..very yum! I made them a bit bigger as my scoop is larger. I just baked them for an extra few minutes. They were almost like a brownie on the inside! I will be making these again for sure!! Thanks for another great recipe :o)

  8. says

    Mr. J is officially the coolest 12-year old ever! I am 25 and I still don’t have that kind of kitchen confidence. He must get it from his momma :) Loved the comment about Jewish Mothers, too. Hope you and your family have a great weekend-

    Kate

  9. Sophie says

    Thanks for a really delicious recipe! I read your post right before dinner and I said to my husband, “I’ll make dessert if you’ll make the main course!”. They were so easy to make and I had fresh berries and cream in the fridge so I was excited to make them and my family LOVED it. I was pleasantly surprised by the texture which was moist and dense and had a great chocolate flavor. I rarely whip cream anymore so you should have seen my girls’ eyes! They were even more shocked when I told them that the recipe was created by a twelve year-old boy. They were visibly impressed. :). Thanks again, we look forward to trying out more of your young chef’s recipes. Tell him he has fans in Minnesota! Have a wonderful day ~ now I’m happy I still have a few leftover to eat with my coffee!

  10. says

    I am so excited to try this recipe, chocolate makes everything better! Congrats on raising children who can cook for themselves. My daughter is leaving for college in 2 weeks, she eats gluten free and is very capable of taking care of herself. It is one thing I don’t have to worry about and I am grateful I took the time to teach her.

  11. Laura C says

    I just returned from a summer in Germany where we rented an apartment. I brought with us some almond flour, coconut flour, arrow root powder and photos of a few of my favorite recipes from the original and new cupcake cookbooks on my iPhone. The apartment had no measuring cups or spoons and I was clueless at the all German food store. Hysterically signing that I needed something that made cakes rise I was unsure if I had baking powder, baking soda or even yeast! Relying solely on proportions and the dozens and dozens of Elena’s recipes I has made I spent the summer just winging it. With limited ingredients we created what we called Elena’s Kitchen Sink muffins which were never the same twice. The kids had fun guessing what was in them and we survived in a country where breaded items rule. Thanks Elana and I am glad your son likes to experiment.

  12. Becca says

    Does anyone know how much this would make? I would like to make it for my immediate family Labor Day get together, but unsure if I should double it or not.

    • Tina says

      I used a slightly larger scoop for mine, 50ml which is just a hair larger than 3Tbsp & it made 8. I just baked them for an extra few minutes. They are still really nice the next day :o)

  13. MARIAN CASEY says

    LOOKS YUMMY!! HOW GREAT THAT YOUR BOYS LIKE TO COOK AND DO IT WELL.
    I STILL THINK THAT YOU SHOULD DO A BIG GF COOKBOOK. I KNOW THAT ALL OF US WOULD LOVE IT!!
    HAVE A GREAT WEEKEND!
    MAIRBUNNY

  14. Stephanie says

    I made these this past weekend and they were soooo good. I also used a larger scoop. After they cooled, I sliced them in half and put vanilla ice cream in the middle. Popped them back in the freezer and VOILA…ice cream sandwiches! I do like and use agave, but we have honey bees and plenty of honey, so I I subbed honey for agave and they turned out great. Thanks so much for sharing your wonderful recipes! Tell “J” that he did a great job!

  15. Paula says

    This is the first baked good that I have loved–LOVED–since going completely grain-free. Honestly, these are so good you will be hard-pressed to wait long enough to make the shortcake! They are great all by themselves as a little snack with a cup of coffee or tea. Thank you, J!

  16. June says

    I skipped the shortcake and made just the chocolate biscuits…delicous! We had them as a light dessert two nights in a row…just sweet enough to satisfy!

    Thanks J.

  17. Wendy Bussell says

    Oh thank you, thank you, thank you!
    These are the best biscuits ever!
    I have made one small change…I added a very small amout of vanilla extract and almond extract. They make a finer textured biscuit. The batter is a little less stiff.
    We also eat these for breakfast! I make a double batch and using two soup spoons as my scoop, I get about 2 dozen. Lasts us a week!
    Thank you!

  18. June says

    We love J’s chocolate biscuits and keep some in the freezer at all times.

    This time of year I start thinking about fruitcake…so I adapted his recipe to make Fruit & Nut Biscuits. I omitted the chocolate and added walnuts, raisins and dried cranberries…delicious! I have some aging in whiskey soaked cheesecloth for the holidays…we’ll see how that goes.

    Anyway, I just wanted to thank J for his wonderful recipe!

    June

  19. Becky says

    I made this for dessert yesterday (Easter). It is an early strawberry season here so the timing was perfect. This was AMAZING and everyone loved it. I will definitely make this again! YUMMMY! Thanks so much for your amazing recipes. Haven’t tried one yet that I didnt’ like. My daughter positively begs for your chocolate chip scones! ;)

  20. Rachel K. says

    I made this today, and it was a hit! The kids ate it up, declaring it their new favorite dessert, and we all had seconds. :-) We have a dairy allergy so I used whipped coconut cream (the cream from the top of canned coconut milk), with a little honey and vanilla. I also subbed the agave for honey because we are on the GAPS diet. It was so yummy! Thanks for the recipe! We’ll definitely be making it again.

  21. Jodi says

    These are a staple in our house but we eat them as cookies. I follow the directions but bake them just like cookies. They are really yummy frozen too. They are really fudgy right out of the freezer!

  22. says

    This sounds so delicious! I will be trying it very soon as our local strawberries are ripening! I’m looking for a good pound cake recipe (gluten free) so I can serve it with whipped cream and berries! Simple is good! I love using the free range eggs from my daughter’s free ranging chickens–nature’s perfect food for me!
    V

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