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.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
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
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
Michelle Crooker says
Just made and ate my first Gluten free dessert.LOVED it!! iit It this
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!
darkhorse says
These are fantabulous!!! I think they make great cookies too…
Thanks “J” :)
Heather D says
I just served these up with raspberries and a smear of nutella for my mom’s birthday. So yummy! Thank you J!
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.
Angie Halten says
Looks delicious, can’t wait to try it out!
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!
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!
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