Gluten Free Peach and Strawberry Shortcake
Let's up level the classic strawberry shortcake by adding peaches! A light gluten free cake is topped with homemade coconut whipped cream, sweet strawberries and peaches, and topped off with a homemade strawberry sauce.
Servings 1 cake
Equipment
Ingredients
Fruit Topping
- ½ pint pint strawberries, quartered you'll use the other half for the sauce
- 1 tablespoon coconut sugar
- 1 large peach, pitted and sliced
Shortcake
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free milk
- 2 teaspoon apple cider vinegar
- ¼ cup coconut oil softened
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Sauce
- ½ pint strawberries, quartered
- ¼ cup water
- 2 tablespoon coconut sugar or maple syrup
- 1 teaspoon lemon juice
Coconut Whipped Cream
- 1 16 oz can full fat coconut milk refrigerated overnight
- 1 teaspoon vanilla 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 tablespoon of sugar and let sit in the fridge until ready to use.
- Pit and slice the peach into thin slices and set aside
Shortcake
- Preheat the oven to 350 F. Oil and line the bottom of a cake pan with parchment paper.
- Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later.
- Combine the coconut milk and apple cider vinegar in a small bowl to make dairy free buttermilk and set aside on the counter.
- Whisk all the dry ingredients together in a medium-sized bowl.
- Beat together the coconut oil and maple syrup in a large bowl, add the remaining wet ingredients and beat to combine.
- Add the dry ingredients and mix on low speed until just combined.
- Pour cake batter into a lined cake pan. You can also bake this batter in a greased cast iron skillet.
- Bake for 15-20 minutes, until lightly golden and toothpick comes out clean. Set aside to cool.
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.
- Set aside to cool completely (you can also pop it in the fridge).
Coconut Whipped Cream
- While the cake is cooling, make the whipped cream.
- Take the 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 are ready to assemble the cake, 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 within 3 days!