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Gluten-free Strawberry Shortcake

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 biscuits 1x


  • 1 c. Cara’s All Purpose Flour Blend
  • 2 1/2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1/2 tsp. xanthan gum
  • pinch of sea salt
  • 1 Tbsp. Earth Balance, chilled
  • 1 Tbsp. shortening
  • 1/3 c coconut cream, canned

Top with:


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine flours, starch, xanthan gum, baking powder, salt and sugar.
  3. Cut in butter and shortening. Mix in coconut cream. Your batter should be thick at this point.
  4. Drop by spoonfuls (approx 3″ sized biscuits) onto a baking sheet. Spray the tops with with olive oil cooking spray and sprinkle with raw sugar.
  5. Bake for 10-13 minutes or until brown. Allow to cool.
  6. Serve with fresh berries and a raw macadamia nut whipped cream