I really wanted to put a twist on the traditional strawberry shortcake and also had peaches ‘n cream on my mind, so I thought why not add some delicious, in-season peaches to strawberry shortcake? This gluten free shortcake is taken to another level by adding the peaches and it’s completely allergy friendly!
gluten free strawberry shortcake
I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. The “cake” is topped with a coconut whipped cream to keep it dairy free, then layered with fruit and strawberry sauce. This is such a fun summer recipe, incorporating all the flavors of the season.
This phenomenal summer dessert is completely gluten free, paleo, and dairy free with a vegan option. Although it has multiple steps, it is quite simple to make. Just make sure to prepare your ingredients ahead of time and read the recipe through before starting.
gluten free strawberry shortcake with peaches
Gluten Free Strawberry Shortcake with Peaches
How to keep this Peaches ‘N Cream Strawberry Shortcake vegan:
This recipe does call for an egg and some honey, but you can use a vegan egg substitute (I have tested this recipe with the Bob’s Red Mill egg replacement and it works great!) and maple syrup. This shortcake recipe is very allergy friendly!
What makes this recipe paleo? Can I just use gluten free flour?
This strawberry shortcake recipe is kept completely gluten free AND paleo by utilizing grain-free flours. A range of paleo flours is used to create the perfect taste and texture. I have not tested a 1:1 gluten free flour blend in this recipe, but you might be able to get away with substituting all the flours for a gluten free flour. If you try this, be sure to let me know in the comments!
A completely gluten free and dairy free take on strawberry shortcake. This delicious summer dessert utilizes two of the best seasonal fruits and combines them into one amazing dessert. Strawberry shortcake, but with peaches ‘n cream!
2Tbsphoneyalthough honey complements the flavor best, you can use maple syrup for a vegan version
1eggor egg substitute
1tspvanilla extract
Strawberry Sauce
1/2pintstrawberries, halved
1/3cupwater
2Tbspmaple syruphoney or sugar would work, as well
1tspvanilla extract
1tsplemon juice
Coconut Whipped Cream
116 ozcan of full fat coconut milkrefrigerated overnight
1tspvanilla extract
Instructions
First, make sure you place the can of coconut milk in the fridge the night before.
Fruit Topping
Toss the strawberries for the topping with 1 Tbsp of sugar and let sit in the fridge until ready to use.
Shortcake
Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside.
Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
Form a well in the center of the dry ingredients and add all the wet ingredients, including the buttermilk. Use an electric mixer to blend all ingredients until just combined.
Grease a 10 inch cast iron skillet (you can also use a cake pan if you don't have a cast iron) and pour the dough into the skillet, spreading evenly across the pan.
Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.
Strawberry Sauce
While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened some (it won’t thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
Coconut Whipped Cream
While your cake is cooling, make the whipped cream. Take your bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
Assembly
When you are ready to assemble your cake, line up the coconut cream, fruit, and strawberry sauce. Spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced peaches and strawberries. Lastly, drizzle the strawberry sauce on top. Slice and enjoy!
Keep leftovers in the fridge for up to 5 days. Don’t leave this cake out at all or the coconut cream will melt and go bad.
Make these Paleo Ginger Peach Muffins before peach season is over! Gluten free, dairy free, and refined sugar free, these delicious muffins bring all that peach flavor.
paleo ginger peach muffins
It’s officially peach season, baby! Can you really beat biting into a ripe, juicy peach on a hot day? Okay, maybe some sweet watermelon can beat it, but peaches are up there. What’s your favorite summer fruit?
If you’ve been following me for a while, you’ll know I have a major obsession with ginger. Peaches and ginger are an elite combination, in my opinion, so I couldn’t resist adding some to these muffins for a flavor boost. I feel like these muffins really encompass summer in one bite.
These paleo muffins are made with a mix of grain free flours for achieve the perfect texture. They are light and fluffy without the gummy consistency that can often result in gluten free or paleo baking. Tigernut flour is my flour of choice since it is also nut free, but you can use almond flour if tolerated.
Can I Make These Peach Muffins Vegan?
I have made a vegan version of these peach muffins using an egg substitute, just leave out the egg yolk and use 1 egg substitute. I like the Bob’s Red Mill egg substitute.
Can I Use Frozen or Canned Peaches?
I have not tested this recipe using frozen or canned peaches. If you did so, I would suggest thawing the peaches first and draining off any excess liquid. Same goes if you use canned peaches (and I suggest using a brand without added sugar). If you try it, leave a comment letting us know how it went!
paleo and dairy free ginger peach muffins
How to Store Gluten Free Peach Muffins
You can store these paleo muffins in an airtight container at room temperature for 3 days or in the fridge for up to a week. They also freeze well!
Other Peach Recipes
Looking for more delicious peach recipes? Try these gluten free peach based treats…
These muffins are a must make during peach season! Delicious fresh peaches pair perfectly with a little ginger in these Paleo Peach Muffins. These muffins are completely grain free, dairy free, gluten free, nut free, and refined sugar free.
1/4cupliquid oilmelted coconut oil or butter works or olive oil
1/2cupnon-dairy milk
1egg
1egg yolk
1tspvanilla extract
1tspfresh grated ginger
1tspapple cider vinegar
1cupof diced peachesabout 1 peach
Instructions
Preheat the oven to 350F.
Mix all dry ingredients in a small bowl (flours, baking soda, salt, and ginger).
Beat all wet ingredients (maple syrup, oil, eggs, milk, vanilla) in a large bowl except the apple cider vinegar and peaches. Once your wet ingredients are thoroughly blended together, add the ACV and dry ingredients and mix to combine.
Fold in the peaches to the batter.
Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.
These keep in the fridge in an airtight container for a week.
Often I want a simple cookie recipe that doesn’t make too many and is more than a plain cookie. I love baking with tiger nut flour as an AIP alternative to other nut/seed flours. It adds a nice sweetness and makes AIP baking easier. As much as I love chocolate chip cookies, not only are there plenty of recipes for them, but I don’t handle chocolate well so enter BLUEBERRIES! You could certainly sub chocolate chips for the blueberries in this recipe, though.
I hope you enjoy this simple cookie recipe as much as I do. It’s perfect for the evenings you are craving a sweet, comforting snack but don’t want to make a giant batch of cookies you’ll never get through (or will end up eating all in one night ;).
How can it be fall without a lovely apple recipe? A warm cinnamon-apple bread seemed like just the way to kick off the cooler weather. Okay, well it’s not exactly cooling off here in Colorado yet, but a girl can pretend, right?! Has it cooled off where you live yet?
This is such an easy and delicious apple bread recipe. It’s completely paleo and easily made vegan/AIP. What is your favorite apple or fall recipe? Let me know! And let me know if there are any favorite fall recipes you’d like me to try and make paleo/AIP or healthified
Sauté diced apple over medium heat with 1 tbs. of water until soft, about 10 minutes.
While the apple is cooking, you can whisk the dry ingredients together in a small bowl.
Blend all the wet ingredients except the apple cider vinegar together in a large bowl. Once the wet ingredients are well blended, stir in the apple cider vinegar.
Now add the dry ingredients to the wet and mix well to combine. Fold in the softened apple until evenly distributed throughout the batter.
Pour the batter into a loaf pan (I always line mine with parchment paper to make things easier) and spread it evenly.
Bake for 35-38 minutes, until golden brown and a toothpick comes out clean.
Let cool for 10 minutes in the pan before transferring to a rack to finish cooling. Make sure it has cooled completely before cutting or it will fall apart.
I love to serve this with more sautéd apple on top and a drizzle of coconut cream!
If you live anywhere near Colorado then you know that Palisades peaches are so. freaking. delicious and that peach season is to die for around here! The peaches are so juicy and flavorful that it’s unbelievable at times.
If you haven’t picked up on it already, I love a good crisp or crumble, so of course I had to make a peach version. I thought it would be fun to make individual crumbles by using half a peach with it’s own topping. I hope you enjoy these as much as I do!
Peach Crumble Cups
Makes 10
Ingredients:
5 peaches, cut in half and pitted
1 tsp. arrowroot starch
1 tbs. honey (melted if not runny)- use maple syrup for vegan
1 tsp. cinnamon
1/2 cup cassava flour
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
1/4 tsp. salt
1/4 cup cold coconut oil
1/4 cup cold water
2 tbs. maple syrup
Preheat oven to 425 F.
Gently mix the peach halves, arrowroot flour, cinnamon, and honey in a large bowl so the peaches are covered with the other ingredients. Place each peach half in one cupcake hole of a cupcake pan.
Whisk the cassava, coconut, tiger nut flour, salt, and baking powder in a bowl until well combined. Cut in the cold coconut oil using a knife or pastry cutter until just combined. Add the water and maple syrup and mix until combined. The dough will be wet.
Using your hands, sprinkle the crumble dough over each peach in the cupcake pan and gently press down.
Bake for about 22-25 minutes, until crust is golden brown and peaches are bubbling. Let cool for at least 10 minutes before serving. Store in the fridge for up to 5 days.
I love serving these with some fresh coconut cream on top or drizzled with coconut milk!
Who doesn’t like cookies? I mean, really, if you don’t like cookies what is wrong with you? Okay, it may not be everyone’s favorite dessert, but who says no to cookies? That’s what I thought.
So I was originally going to call these AIP Oatmeal Raisin Cookies, which they definitely could be, but I used dates so they obviously ended up not being so raisin-y. BUT, you could definitely use raisins instead of dates and they would resemble a grain free version of the classic oatmeal raisin. I happen to love a good oatmeal raisin cookie (yes I love a good chocolate chip cookie, too). I very much miss oats, but my body does not.
Whisk all your dry ingredients together in a small bowl, making sure there are no lumps.
Use a mixer to whip the coconut oil, syrup, banana, and vanilla extract together in a large bowl until light and fluffy.
Mix the dry ingredients into the wet ingredients then fold in your coconut flakes and dates/raisins.
Drop tablespoon fulls of dough on a parchment lined baking sheet and press down gently. The cookies won’t spread much so flatten them as much as you like (I like mine to be probably about 1/4-1/2 inch thick). You should get about 12 cookies.
Bake for 18 minutes, until just beginning to golden around the edges. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
These store for up to a week in an airtight container. I think they store best in the fridge and then pull some out about an hour before eating to bring to room temperature.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
