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
Gluten Free Chocolate Biscuits
- 1½ cups blanched almond flour (not almond meal)
- ¼ cup coconut flour
- 2 tablespoons cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- ½ cup agave nectar or honey
- 2 cups heavy cream
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
- In a small bowl, combine eggs and agave
- Stir wet ingredients into dry
- Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet
- Bake at 350°F for 12-15 minutes
- Cool biscuits completely and set aside
- In a large bowl, whip cream, agave and vanilla
- Slice biscuits in half horizontally
- Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
- Top with remaining biscuit halves, and more whipped cream and strawberries
- 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.
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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
These are delicious! Thank you!
CC< thanks for letting me know these are delicious :-)
I avoid honey and agave. Can I sub maple syrup???
Jennifer, I haven’t tried that so not sure :-)
Jackie Brown says
Thank you J for such a delicious chocolate shortcake that is a fabulous twist from the norm. Made these this weekend for my daughter’s birthday party. Everyone was impressed when I revealed that the recipe was created by your 12 year old son! New favorite summer dessert.
Jackie, happy birthday to your daughter! If you can believe it my son is almost 19 now! I’m so glad to hear this was fabulous and enjoyed by all :-)
Kim A. says
Can you have all almond flour in your chocolate strawberry shortcake? I’m allergic to coconut and not sure I should try coconut flour.. but thus recipe looks wonderful…any suggestions…??
Kim, I haven’t tried that so not sure. Here’s a link to my almond flour recipes for you: