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
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
Filling/Topping
- 2 cups heavy cream
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
Instructions
- 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
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 :) .
andrea says
You must be so proud! Great recipe…thanks J!
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:)
randi says
not sure but i would post that question to the Forums :-)
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..
Jen Eccleston 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???
Carmen 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 :)
Claudia 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.
Kiran @ KiranTarun.com says
That looks so delicious Elana. I can’t wait to whip up soon using some strawberry leftovers. Hopefully it would last long enough for me to bake :D
Shirley @ gfe says
What a beautiful shortcake–love it! Please tell J thanks and that I’ll try his recipe very soon. Yum! :-)
xo,
Shirley
Bev Weidner says
That’s amazing! What a little rock star. :)
Archena says
Looks yummy, but 3 eggs, can I replace these in any way?
rebecca says
mix 1tbs flax meal and 3tbs water together. stir and let sit for a bit and you have a substitute for one egg.