Gluten free strawberry shortcake with fresh strawberries, blueberries, blackberries and raspberries with a Greek yogurt honey cream filling!
Growing up born in the 80’s when the words Strawberry Shortcake comes to mind I think about a cute little red-headed cartoon that I used watch and adore on TV when I was about 3. A cute little girl that lived in a shortcake with her cat. Do you remember that cartoon? They have remade it over the years but here is a clip.
My mind as a 3 year old was not at all on a creamy biscuit filled with strawberries and cream to eat… like these ones in the shape of a scone.
Fast-forward 33 years and all I want to do is eat that scrumptious cake she lived it! Ok, not really. But seriously, if you lived in a cake- what would happen? Would you eat the walls? You’d try, right!
This delicious gluten-free strawberry (and more berries!) shortcake can totally be formed into a cake or made into biscuits. Or… like I did, by slicing it into 8 triangles to resemble a scone. Because I LOVE scones! Plus I don’t have to grab a circular cookie cutter (an extra thing to wash!) to make biscuits out of the dough. Just form the dough, slice and bake!
Give me 1 less step any time or 1 less dish to wash and I am in! This time for the win because they are deliciously easy gluten-free shortcakes to make!
And with Easter morning and Mother’s Day coming soon, a simple brunch for the family is just what I adore. And these shortcakes are simple!
With every recipe there comes a “sweet spot”. The sweet spot is in the cream filled inside these gluten-free strawberry shortcakes!
I filled them up with protein packed non-fat Greek yogurt whipped together with honey and gelatin! Gelatin is the golden key to making the filling a little thicker and a little more savory in texture. It makes the yogurt more of a jello that lasts in your mouth slightly longer while you eat! Means you don’t have to eat as much-right? Wishful thinking!
There is no butter in these gluten-free shortcakes, just metabolism boosting coconut oil. Coconut oil is great to cook with because it brings out a natural sweetness to these shortcakes and other baked goods.
Toppings for Gluten-Free Strawberry Shortcake:
Play with your toppings and fillings.
- Cream! You can use whipped cream, coconut whipped cream or my honey Greek yogurt gelatin filling!
- Berries! Add Strawberries for sure!!! Strawberries are packed with natural sweetness and vitamin C. They radiate a beautiful red color. Then take it further and switch it up with blackberries, blueberries and raspberries. Maybe try a tropical shortcake and add pineapple, mango or papaya fruit!
- Nuts! Crushed almonds, toasted almonds and cashew pieces make a great addition to these gluten-free shortcakes!
Need a few more simple brunch ideas? Here are some of my favorites…
Delicious Gluten-Free Brunch Quiche & Bread Ideas:
- Healthy Kale and Ham Greek Yogurt Quiche (Cheeseless)
- Italian Fritatta Muffins
- Easy Carrot Cake Breakfast Cake With Refined Sugar-Free Icing
- Breakfast Quiche With Kale, Feta and Sweet Peppers
- Coconut Granola Bites
- Apple, Carrot and Zucchini Muffins
