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
Maria says
I made these a couple of times now. Decided I wanted a little more chocolate so added more 1/2tbsp more of cacao powder and a tbsp or so more of agave. Make them in a muffin tin and it makes 6 nice tall cupcakes. Thinking next I will try them with your peanut butter frosting. They make a really great strawberry shortcake as well.
Elana says
Maria, so glad you liked these!
VIctoria says
Are these supposed to be soft when cooked or crunchy – mine have come out soft?
Stick Horse Cowgirl V 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
AnnaBelle says
Is there a way to make these vanilla instead of chocolate easily? Thank you!!
Maria says
I use her regular biscuit recipe for shortcake works well. I usually double the honey.
Katherine says
*Great* job Elana. Thanks so much!
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!
Ashley R. says
I am very impressed! It’s pretty close to being primal too! Can’t wait to try it. I might sub coconut milk for the half and half. Thanks J!
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.
Amy says
The cake and the cream were excellent! I substituted honey for the agave. Great recipe!
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! ;)