Before going gluten free, strawberry shortcake was one of my favorite desserts. I love how light and fluffy angel food cake is and, well, you really can’t go wrong with strawberries and whipped cream! That’s why I was on the search for a good gluten free strawberry shortcake recipe.
After receiving the Good Cook Bake-a-Bowl pan to test out, I was inspired to try and make a gluten and dairy free version of my beloved Strawberry Shortcake. I took inspiration from Easy Green Mom’s Angel Food Cupcakes and King Arthur’s GF Angel Food Cake recipes.
I was worried that the Angel Food batter wouldn’t rise in the pan, but it worked perfectly! It was light and fluffy (so many gluten free recipes turn out denser than I’d like), a little chewy and the flavor was great.
And if you’ve never made coconut whipped cream, you’re in for a treat! I could eat the whole bowl in one sitting. Even my girls, who don’t love the flavor of coconut, love this dairy free whipped cream.
Gluten Free Strawberry Shortcake Bowls with Coconut Whipped Cream
Makes about 10 servings
- 6 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- ½ cup evaporated cane sugar
- ½ cup all purpose gluten free flour (I used Premium Gold All-Purpose Flour)
- ½ cup organic powdered sugar
- 1 can organic coconut milk (without guar gum is best; refrigerate for at least 24 hours first)
- 1 tablespoon organic sugar
- 1 teaspoon vanilla extract
- 1 pound of organic strawberries
- Separate your eggs (you can use an egg separator if you haven’t done this before). Set the whites aside in a large mixing bowl.
- Preheat your oven to 325° F.
- Sift powdered sugar and flour together, then set aside.
- Add the vanilla extract and cream of tartar to the egg whites, then mix on high speed until fluffy and blended.
- Slowly add the sugar to the egg white mixture, and beat continually at medium speed until the sugar is dissolved and soft peaks form. It works best if you stop before stiff peaks form.
- Sift ¼ cup of flour and powdered sugar mixture to the egg mixture, then fold it in with a spatula gently. Add another ¼ cup at a time until it’s all combined. It’s important to add only a small amount of flour at a time or your cake bowls will be dense and won’t rise properly.
- Grease each Bake-a-Bowl compartment with palm shortening, then fill just above the fill line. Grease the top portion of the Bake-a-Bowl pan and secure the 2 pieces together
- Bake for 25 minutes or until the edges are golden brown.
- Cool completely, then separate the Bake-a-Bowl pieces and remove the Angel Cake bowls from the pan.
- Chop the strawberries, then set aside.
- Take your coconut milk can out of the refrigerator, turn upside down and open with a can opener.
- Pour the liquid out and set aside (this liquid is great for using in smoothies).
- Scoop the coconut cream out of the can, into a mixing bowl.
- Begin mixing the coconut cream on high with a hand mixer until it fluffs up.
- Add the sugar a little at a time while beating continuously.
- Add the vanilla and continue beating until it’s fluffy.
- Add the chopped strawberries to the angel food cake bowls.
- Top each bowl with coconut whipped cream.
- Enjoy! It may be difficult not to eat every last strawberry shortcake bowl in one sitting!