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Home » Recipes » Desserts » Cakes and Cupcakes » Gluten Free Strawberry Shortcake Recipe for One (Paleo)

Gluten Free Strawberry Shortcake Recipe for One (Paleo)

March 27, 2017 by Faith 4 Comments

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This Gluten Free Strawberry Shortcake Recipe for One features a sweet vanilla-scented shortcake, and an easy-to-make homemade strawberry sauce. It’s perfect for those spring or summer nights when you want a little treat just for you.

Gluten Free Strawberry Shortcake Recipe Close Up

I’m not going to lie; as a kid I really disliked strawberry shortcake. It was the soggy cake that deterred me! Not to mention the fact that I really didn’t care much for whipped cream either. (I was such an odd child, lol!)

Since then I’ve seen the error of my ways, at least in terms of whipped cream bliss.

Top View of Gluten Free Strawberry Shortcake in Blue and White Flowered Bowl with Bowl of Strawberries on White Table

Really though, I’m still not into soggy cake.

But, in theory, I do like the flavors of strawberry shortcake, and I had high hopes that I could come up with something I would actually enjoy. I wanted to play around with something that a) doesn’t get quite as soggy as normal shortcake, and b) is paleo-friendly.

This Gluten Free Strawberry Shortcake Recipe fits the bill perfectly! The shortcake is just dense enough that it doesn’t get too soggy with the strawberries and their syrup.

Healthy Strawberry Shortcake with Description

Gluten Free Strawberry Shortcake Recipe For One

For the shortcake here, I used my recipe for The Best Paleo Cinnamon Roll for One as a starting point. I made just a couple tweaks to get the result I was looking for.

This recipe is great for those times when you want a little sweet treat for just yourself, but it’s also easy to double if you’re making it for two people.

Pro Tip: If you double the recipe, use 1 large egg instead of 2 large egg whites. All other ingredients are easy to double.

Here I used honey to macerate the strawberries, but maple syrup or coconut sugar would also work well.

I won’t say I’d be as big a fan of regular strawberry shortcake, but this version sure hit the spot. I can’t think of a better treat on a spring or summer evening than this!

Putting Together Gluten Free Strawberry Shortcake with Ingredients

More Gluten Free Cakes to Try:

  • Low Carb Devil’s Food Cake Cupcakes
  • Chocolate Cake
  • Coconut Almond Flour Cake (Inspired by Basbousa)
  • Angel Food Cake
  • Keto Yellow Butter Cake

Top View of Gluten Free Strawberry Shortcake Recipe for One in Blue and White Dish

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Gluten Free Strawberry Shortcake Recipe Close Up

Gluten Free Strawberry Shortcake Recipe for One

This Gluten Free Strawberry Shortcake Recipe for One features a sweet vanilla-scented shortcake, and an easy-to-make homemade strawberry sauce.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 1 serving
Calories: 563kcal
Author: Faith Gorsky

Ingredients

Shortcake:

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tablespoon coconut sugar
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1 pinch ground mahlab optional
  • 1 large egg white
  • 1 teaspoon pure vanilla extract

Strawberries:

  • 1 cup strawberries rinsed, hulled, and quartered
  • 1/2 tablespoon pure honey
  • 1 small pinch sea salt

Other:

  • 3 tablespoons coconut “whipped cream” see Note
US Customary - Metric

Instructions

  • Preheat the oven to 350F; line a baking sheet with a piece of parchment paper or a silpat liner.
  • Use a fork to stir together the almond flour, tapioca starch, coconut sugar, salt, baking powder, and mahlab in a medium bowl. Stir in the egg white and vanilla (the dough will be sticky).
  • Drop the dough onto the prepared baking sheet (sort-of like a drop biscuit; don’t flatten it). Bake until the biscuit is puffed and the bottom is golden, about 20 to 25 minutes. Cool.
  • While the shortcake bakes, stir together all ingredients for the strawberries in a small bowl. Transfer to the fridge to macerate for at least 15 minutes.
  • To serve, split the cooled biscuit in half, spoon the berries on top, and dollop on the whipped cream.

Helpful Tips

  • Nutrition information is for the whole recipe, but doesn't include the coconut "whipped cream".
  • To make coconut “whipped cream”, refrigerate a can of unsweetened, full-fat coconut milk (while still in the can) until fully chilled, 8 hours or overnight. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer 3 tablespoons of the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Or you can use regular whipped cream, if keeping it paleo isn’t a concern.
  • If you want to double the recipe, use 1 large egg instead of 2 large egg whites. All other ingredients are easy to double.

Nutrition

Calories: 563kcal | Carbohydrates: 70g | Protein: 16g | Fat: 28g | Saturated Fat: 2g | Sodium: 407mg | Potassium: 370mg | Fiber: 9g | Sugar: 26g | Vitamin C: 85mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Gluten Free Strawberry Shortcake for One Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cakes and Cupcakes, Gluten Free, Paleo Tagged: Dairy-Free, Dessert for One, Desserts, Gluten Free Strawberry Shortcake, Gluten-Free, Grain-Free, Naturally Sweetened, Paleo, Recipes, Refined Sugar-Free, Shortcake, Small Batch Desserts, Spring and Summer Dessert Ideas, Strawberries, Strawberry, Strawberry Shortcake, Treats

Comments

  1. Laura | Tutti Dolci says

    March 31, 2017 at 4:46 pm

    So pretty, this is the perfect spring dessert!

    Reply
  2. Marissa says

    March 28, 2017 at 7:14 pm

    I’m with you on soggy cake – no thanks! So these look perfect and I love that you’ve sized it just for one.

    Reply
  3. Sabrina says

    March 28, 2017 at 12:41 pm

    This looks delish! Pinning it!

    Reply
  4. Krista Bjorn says

    March 28, 2017 at 2:58 am

    This sounds lovely and refreshing. :-)

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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