Gluten-Free Strawberry Shortcake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free strawberry shortcake with tender almond and oat flour cake, fresh strawberries, and whipped cream. A lighter take on a summer classic, naturally sweetened with honey.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup coconut oil, (melted)
- ½ cup honey
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, (sliced)
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 3 cups whipped cream
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 464mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.