Description
Indulge in these delightful Gluten-Free Strawberry Shortcake Bites for a sweet treat that’s perfect for any occasion. These mini cakes are bursting with fresh strawberry flavor and topped with creamy whipped cream. They are easy to make and even easier to enjoy!
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 cup coconut flour
- 1/4 cup cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup cold unsalted butter, cubed
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely chopped fresh strawberries
Topping:
- 1/2 cup heavy cream, whipped
- 1 tsp honey or maple syrup (optional for drizzle)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a mini muffin tin.
- Mix dry ingredients: Combine almond flour, gluten-free flour, coconut flour, sugar, baking powder, baking soda, and salt.
- Add butter: Cut in cold butter until mixture resembles crumbs.
- Combine wet ingredients: Whisk together Greek yogurt, egg, and vanilla. Add to dry ingredients.
- Stir in strawberries: Gently fold in chopped strawberries.
- Bake: Fill muffin tin with batter and bake for 15-18 minutes.
- Top and serve: Let cool, then top with whipped cream and drizzle with honey or maple syrup.
Notes
- Use finely chopped strawberries to prevent sogginess.
- Store in an airtight container for up to 2 days or refrigerate for longer freshness.
- For a dairy-free option, use plant-based yogurt and whipped topping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 3 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
