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.
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.
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.
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!
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
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Gluten Free Strawberry Shortcake Recipe for One
- 3 tablespoons coconut “whipped cream” see Note
- 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.
- 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.
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