strawberry shortcake {dairy-free and gluten-free}

I am really having a difficult time focusing and staying on task lately. In fact, I have an imposing deadline looming over me right this very moment, as I type. I am definitely placing some of the blame on this crazy heat wave for at least some of my lack of enthusiasm. We all know that we feel better, once we’ve tackled our projects, so why do we procrastinate and endure that itchy, uncomfortable feeling of putting things off?

I’ve brought up this topic before; it is definitely a recurring theme in my life. I find that I frequently become the most creative and productive, when I am pushing off something big, but doing that is a double-edged sword. I end up taking on more projects or coming up with great ideas, while postponing that all-important one. That’s where these shortcakes came in yesterday: a tasty and distracting diversion that supplanted my original goal of completing three writing assignments. The shortcakes turned out amazingly well, and I temporarily felt accomplished. About those writing assignments? They are still inchoate, but I am at least enjoying something tasty, as I scramble to finish my goal tonight.

I definitely enjoy my fair share of butter, cheese, and cream. I am finding, however, that my body truly feels better, when I abstain from dairy. It is just rather daunting, as a baker and cook, to realize that you have to change some of your practices and learn how to create delicious food without those components. I feel like I have just mastered baking, so it is a challenge to learn new techniques and find substitutes, so that my treats still taste great and have a palatable consistency. I have had quite a few failures, but this particular dessert came through. Baby steps. And my boyfriend, who is the biggest critic on all things delicious, gave it his well-earned nod of approval.

I didn’t even need to add a lot of sugar because the berries are tasting amazing right now. If only I could grow some in my garden! For some reason, they just don’t like the soil in my backyard. That’s okay, though. There are plenty of other things that are coming along quite nicely right now. Zucchini is just about to take off, and the dill and parsley are cranking. Salads have become a daily staple around here, which balances out my craving for sweet things.


strawberry shortcake {dairy-free and gluten-free}


  • 2 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil
  • 1 tablespoon agave
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, slightly beaten
  • 1 pound organic strawberries
  • 1/4 cup raw sugar
  • 1/2 lemon, juiced
  • coconut whipped cream {see recipe below}

This recipe is a slight adaptation from the Nourishing Home. I stumbled upon this blog, when I was looking for almond flour shortcake recipes, and I am completely inspired by the recipes I encountered. Alright, ready for some shortcakes? Me, too.

  1. Preheat oven to 350 degrees.
  2. Sift together the almond flour, baking soda, and sea salt.
  3. In a separate bowl, mix together the coconut oil, agave nectar, and vanilla.
  4. Separately whisk together the eggs and incorporate into the coconut oil mixture.
  5. Mix the coconut oil mixture into the almond flour mixture. I used a fork to break apart any clumps and distribute the moisture evenly. See the texture in the photo with the closeup of the fork.
  6. Form the shortcakes into six equally sized balls of dough and place on a parchment paper-lined baking pan. I flattened them out slightly. Kelly mentions that you can roll out the dough and use a cutter for interesting shapes. I opted for the drop biscuit approach.
  7. Bake for 15 minutes or until lightly golden brown in color.
  8. Let shortcakes cool before serving.
  9. While your shortcakes are baking, you can assemble the strawberry topping. Simply hull the strawberries and slice them up. Place them in a bowl and add the raw sugar and lemon juice. The sugar will incorporate with the berries and become a lovely consistency for your shortcakes.
  10. Once the shortcakes have cooled, split them in halves and layer with strawberries and a dollop or two of whipped coconut cream.


coconut whipped cream


  • one can {15 ounces} full-fat coconut milk
  • 1 teaspoon vanilla extract
  • agave nectar to taste {2-3 teaspoons}

This was my second attempt at making coconut whipped cream. The first attempt was a fail because I purchased the wrong coconut milk. Be sure to select full-fat version, from the can, without any guar gum. I credit Angela from Oh She Glows for my success. Her tutorial on how to prepare coconut whipped cream is comprehensive and easy to understand. I won’t attempt duplicating her steps. Just go to her site and bookmark the recipe!

Simply refrigerate a can of full-fat coconut milk overnight. When you are ready to make the whipped cream, invert the can, open the top, and drain out the watery substance into a separate container. {You can use that leftover, nutrient-rich coconut water for your smoothies!} You will be left with the pure cream at the bottom of the can. Spoon this out into your mixer and blast until creamy and smooth. Add any sweetener or vanilla, and enjoy! It is my new staple in the kitchen. I keep a few cans in my fridge, so I will always have a vegan whipped cream option on hand.

Well, send me some luck tonight! I am successfully caffeinated and prepped for a marathon writing session. I hope everyone’s fourth of July celebrations were fun and filled with all things celebratory and delicious. Mine surely was; although, I didn’t go out to view any fireworks. Kinda bummed about that, but there’s always next year. Cheers! And let me know of any favorite gluten-free recipes that you’ve been enjoying lately. I am upping my repertoire weekly!

5 thoughts on “strawberry shortcake {dairy-free and gluten-free}

  1. kristygardner

    jayme……. this hurts me it looks so good. ow ow! hahahaha… I just had a massive flashback to a bad 80’s movie where some dude with too big pants hits on a lady with too big hair. ouch.

    seriously though: gorgeous, girl. I know the feeling about having difficulty staying on task lately. Sometimes I think it’s the heat like you do, other times I wonder if I’m on the right path and if the resistance doesn’t have something to do with needing to make a change. Other times I think I just need a vacation….. Either way, I’m glad I have you to procrastinate with πŸ˜‰

    xoxoxo

    PS. Dairy! Yes! I’ve found as I get older, my body wants less ice cream and milk which is ONE. SAD. DAY…. I’ve cut back but I don’t know if I’ll ever go without dairy entirely. I like my cheese too much. That being said, if I could have coconut whipped cream, that would do me just fine too πŸ˜‰

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