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Chocolate Strawberry Shortcake
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Servings
7
shortcakes
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
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
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Equipment
Large Bowl
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!