Moomah the Magazine
Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

- Tracey Stewart

The one thing my son looks forward to more than anything else on his birthday is his Strawberry Shortcake Birthday Cake. When he was diagnosed this year with Celiac Disease, one of the first things he lamented losing was his cake. Fortunately, Aida the Skinny Chef came to our rescue again.  My son has proclaimed her recipe his "favorite birthday cake ever."  


  • ¼ cup coconut flour
  • ½ cup of rice flour
  • ¼ cup of almond flour
  • 3/4 cup tapioca flour
  • 3 tablespoons sugar or honey
  • 1 ½  teaspoons xanthan gum
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 6 tablespoons unsalted butter (chilled)
  • ¾ cup heavy cream
  • 1 egg, lightly beaten
  • 4 cups fresh strawberries hulled and quartered
  • 1 tablespoon honey
  • 2 cups heavy cream
  • 1 vanilla bean –scraped of caviar
  • 1 tablespoons powdered sugar

PREHEAT oven to 400 degrees.
HULL strawberries and SLICE them in half (quarters if big).
SQUEEZE lemon over strawberries + GRATE lemon zest on top.
MIX the strawberries with the honey and some vanilla bean until well blended. Set aside.
WHIP the heavy cream with some vanilla bean caviar and sugar until soft peaks form. Set aside.
MIX all dry ingredients for the biscuits in a bowl.
CUT in the chilled butter, mixing until it resembles course meal. 
STIR eggs and heavy cream together.
MIX most of the eggs and cream into dry ingredients until moist dough comes together. Leave some aside for basting.
DUST a surface with rice flour and turn the dough out.
FOLD over several times and PAT into desired thickness. 
Don’t over knead dough, as shortcake will not be light and crumbly. 
CUT with a biscuit cutter and PLACE on a cookie sheet.
BASTE cookies with egg and cream wash for shine.
BAKE in preheated oven for 30-35 minutes, until lightly browned.
COOL biscuits before assembling. 
SLICE biscuits in half using a serrated knife.
TOP with strawberries and whipped cream to serve.


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