Strawberry Kiwi Shortcakes, Gluten-Free
A gluten free, slightly sweet and crumbly shortcake, perfect for topping with sweet strawberries and whipped cream.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Servings: 4 people
- 2 cups strawberries sliced
- 2 kiwis sliced
- whipped cream or coconut whipped cream
In a mixing bowl, add all the dry shortcake ingredients, and stir together well.
In a small bowl, add the egg, coconut oil, honey and vanilla. Beat together quickly, not letting the coconut oil solidify.
Add the wet ingredients to the dry, and stir until all the dry ingredients have been mixed in.
Place the dough in the fridge for 10-20 minutes to allow the dough to stiffen.
Preheat the oven to 350 degrees f.
Once the dough is chilled, it will be easier to work with. Separate the dough into 4 pieces, and roll each piece into a ball.
Bake the shortcakes for 15-18 minutes, until golden brown.
Allow to cool, then split, and fill with sliced strawberries, kiwi, or whatever fruit you desire. I think this would be great with cherries or peaches, too!
Top with whipped cream or coconut whipped cream, and serve immediately.
Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 323mg | Fiber: 5g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 85mg | Calcium: 71mg | Iron: 2mg