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Gluten-Free Chocolate Strawberry Shortcake

elanaspantry.com

Gluten Free Chocolate Biscuits:

  • 1 ½ cups blanched almond flour
  • ¼ cup coconut flour
  • 2 tablespoons cacao powder
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 3 eggs
  • ½ cup agave nectar

Filling/Topping:

  • 2 cups heavy cream
  • 2 tablespoon agave nectar
  • 1 tablespoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  1. In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
  2. In a smaller bowl, combine eggs and agave
  3. Stir wet ingredients into dry
  4. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet
  5. Bake at 350° for 12-15 minutes
  6. Cool biscuits completely and set aside
  7. In a large bowl, whip cream, agave and vanilla
  8. Slice biscuits in half horizontally
  9. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
  10. Top with remaining biscuit halves, and more whipped cream and strawberries
  11. Serve to your hungry gang

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