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Gluten-Free Strawberry Shortcake Bites Recipe

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  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms without overmixing.
  5. Fold in Strawberries: Carefully fold in the finely chopped fresh strawberries, distributing them evenly through the dough.
  6. Fill Muffin Tin: Scoop about one tablespoon of dough into each muffin cup, pressing lightly to flatten the top slightly for even baking.
  7. 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.
  8. Cool: Remove from the oven and allow the bites to cool completely in the pan to set the texture.
  9. 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.
  10. 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.

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Find it online: https://quickcookingguide.com/gluten-free-strawberry-shortcake-bites-recipe/