If you have a soft spot for delicate, fruity desserts without the guilt of gluten, this Gluten-Free Strawberry Shortcake Bites Recipe is about to become your new obsession. These bite-sized treats pack all the charm and flavor of classic strawberry shortcake, but in a fun, gluten-free format that’s both light and satisfying. Each little morsel combines nutty almond and coconut flours with juicy fresh strawberries, topped by a cloud-like whipped coconut cream that will have you reaching for more. They’re as perfect for an elegant gathering as they are for a spontaneous sweet craving, and the best part is how effortlessly they come together.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. With just a handful of wholesome ingredients, each one plays a crucial role in creating the tender, flavorful bites you’ll adore. From the nutty texture of almond flour to the natural sweetness of maple syrup, every component contributes a unique touch to the final product.
- 1 cup almond flour: Adds a moist, tender crumb with a subtle nutty flavor that’s perfect for gluten-free baking.
- 1/2 cup coconut flour: Provides structure and a slight coconut aroma, balancing the almond flour beautifully.
- 1/4 cup maple syrup: A natural sweetener that enhances flavor without overpowering the strawberries.
- 1/4 cup coconut oil (melted): Adds richness and keeps the bites wonderfully moist.
- 1 teaspoon vanilla extract: Infuses warmth and depth that complements the fruity notes.
- 1/4 teaspoon baking soda: Offers gentle lift to keep the bites light and tender.
- Pinch of salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup finely chopped fresh strawberries: Brings juicy freshness and vibrant color to every bite.
- 1/2 cup whipped coconut cream or dairy-free whipped topping: Provides a luscious, creamy topping that’s dairy-free and indulgent.
How to Make Gluten-Free Strawberry Shortcake Bites Recipe
Step 1: Prepare Your Mini Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it so your bite-sized shortcakes come out without any fuss. This step helps everything bake evenly and makes cleanup quick.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and a pinch of salt. Stir them together well to ensure the rising agent and salt are evenly distributed throughout the flours. This forms the base of your batter.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth. This mixture will infuse flavor and moisture into your bites, making each one sweet and tender.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl holding the dry ingredients and gently mix until a soft dough forms. Be careful not to overmix; you want the dough just combined to keep it light in texture.
Step 5: Fold in the Strawberries
Gently fold in the finely chopped fresh strawberries. This step adds bursts of juicy, natural sweetness that give the bites their signature strawberry goodness.
Step 6: Portion and Bake
Scoop about a tablespoon of the dough into each mini muffin cup, pressing lightly to spread evenly. Bake for 12 to 15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool completely before proceeding.
Step 7: Add the Whipped Cream Topping
Once cooled, top each shortcake bite with a dollop of whipped coconut cream or your preferred dairy-free whipped topping. Add an extra strawberry slice on top if you want that extra-special look and burst of freshness.
How to Serve Gluten-Free Strawberry Shortcake Bites Recipe
Garnishes
To take your bites from delightful to dazzling, consider fresh mint leaves or a sprinkle of toasted shredded coconut as garnishes. These simple touches add a pop of color and an exciting new layer of flavor that complements both the strawberry and coconut notes brilliantly.
Side Dishes
If you’re serving these bites as part of a larger spread, pair them with a light green salad or a fresh fruit platter to keep things refreshing and balanced. They also work wonderfully alongside a chilled glass of sparkling water or herbal iced tea for a perfect afternoon treat.
Creative Ways to Present
For a show-stopping presentation, assemble these bites on a tiered dessert stand, allowing guests to admire their bright red strawberry toppings against the creamy white whipped coconut peaks. You can also serve them in small glass jars layered with coconut cream and strawberries for a charming, individual parfait effect.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the fresh strawberries and whipped topping, it’s best to enjoy them within this timeframe for optimal taste and texture.
Freezing
If you want to prep these bites in advance, they freeze well. Simply place the baked shortcakes (without the whipped topping) in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw overnight in the fridge before adding fresh whipped coconut cream and strawberries.
Reheating
To enjoy these bites warm, gently reheat them in a low oven (300°F) for 5 to 7 minutes. Avoid microwaving if possible, as it can change the texture and moisture balance. Add the whipped cream and garnish fresh after warming.
FAQs
Can I use fresh or frozen strawberries for this recipe?
Fresh strawberries are ideal for this recipe because they provide the best texture and flavor. If using frozen strawberries, make sure to thaw and drain them thoroughly to avoid extra moisture that could affect the dough’s consistency.
Is this recipe dairy-free as well as gluten-free?
Yes! Using coconut oil and whipped coconut cream keeps this dessert both dairy-free and gluten-free, making it an excellent choice for those with multiple dietary preferences.
Can I replace almond flour with another nut flour?
While almond flour is recommended for its texture and flavor, you can experiment with other nut flours like hazelnut or cashew. Keep in mind that this may slightly change the taste and moisture level of your bites.
How sweet are these shortcake bites?
They have a natural, mild sweetness from the maple syrup and strawberries, making them a balanced treat without being overly sugary. You can adjust the sweetness by adding a bit more or less maple syrup to suit your taste.
Can I make these bites vegan?
Absolutely! This recipe is already vegan-friendly as long as you use maple syrup (not honey) and a dairy-free whipped topping like whipped coconut cream. It’s a sweet, plant-based treat everyone can enjoy.
Final Thoughts
There’s something truly special about these Gluten-Free Strawberry Shortcake Bites Recipe that feels both indulgent and wholesome at the same time. Whether you’re looking for a charming dessert to impress friends or a quick treat to brighten your day, these bites deliver sweet joy in every mouthful. I encourage you to try this recipe soon and savor the delightful combination of fresh strawberries, tender shortcake bites, and luscious coconut cream—it’s a love affair with dessert that you won’t regret!
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Gluten-Free Strawberry Shortcake Bites Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Strawberry Shortcake Bites are a delightful, bite-sized dessert perfect for those seeking a healthy and dairy-free treat. Made with almond and coconut flours, naturally sweetened with maple syrup, and topped with whipped coconut cream and fresh strawberries, they offer a deliciously moist and tender texture with a fresh fruity burst in every bite.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup whipped coconut cream or dairy-free whipped topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt, ensuring they are well whisked together for even distribution.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms without overmixing.
- Fold in Strawberries: Carefully fold in the finely chopped fresh strawberries, distributing them evenly through the dough.
- Fill Muffin Tin: Scoop about one tablespoon of dough into each muffin cup, pressing lightly to flatten the top slightly for even baking.
- Bake: Bake the bites in the preheated oven for 12 to 15 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the bites to cool completely in the pan to set the texture.
- Add Toppings: Once cooled, top each bite with a dollop of whipped coconut cream and optionally garnish with an additional fresh strawberry slice for presentation.
- Serve or Store: Serve the bites immediately for best flavor or refrigerate and enjoy within 3 days for freshness.
Notes
- These bites are best served fresh but can be stored in the refrigerator for up to 3 days.
- For added texture, you can stir in 1–2 tablespoons of shredded coconut or chopped nuts into the batter.
- Ensure the strawberries are well-drained to avoid excess moisture which may affect texture.
