Gluten-Free Chocolate Strawberry Shortcake

I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 324 Calories

Ingredients

• ½ teaspoon baking soda
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups heavy whipping cream
• 2 tablespoons agave nectar
• ¼ cup coconut flour
• ½ cup agave nectar
• 1 pound fresh strawberries, hulled and sliced
• 1 ½ cups blanched almond flour
• 2 tablespoons cacao powder
• ¼ teaspoon Celtic sea salt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.

Step 3

Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.

Step 4

Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.

Step 5

Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.

Step 6

Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.