Strawberry Shortcake: Grain, Gluten and Refined Sugar-Free

strawberry short cake

This Trader Joe’s Cashew Meal sitting in my pantry was begging for some attention.  Ever since the dark, long, cold days of winter, I’ve been dreaming of making some gluten-free shortcakes, served heaped with a generous mound of fresh strawberries.  I believe that time has finally come!  Our spring favorites of asparagus in Asian Asparagus Salad  (this salad can be made ahead) and a Fresh Strawberry Pie or  Strawberry Shortcake usually show up on our Easter table. Yum.

IMG_1790My winter dreams of fresh strawberries with gluten-free shortcake came true in this grain, gluten and refined sugar-free shortcake recipe.  This Cashew Meal works really well infusing great flavor in these flaky biscuits.

Strawberry Shortcake(makes 10-12 shortcakes depending on the size you make them)


2 1/2 cups Trader Joe’s cashew meal

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup butter, melted (or coconut oil)

1 tablespoon maple syrup

1/4 teaspoon pure vanilla extract

2 large eggs

strawberry topping

1 1/2 pounds of fresh, ripe organic berries

1 tablespoon pure maple syrup

1/8 teaspoon pure vanilla extract


In a small bowl, stir together cashew meal, baking soda and salt.  In another bowl, whisk together melted butter (or coconut oil) and maple syrup.  Add the eggs and vanilla.  Whisk to combine. Add the wet ingredients to the dry ingredients and mix well to combine.

Easy, right?

Pat into a ball, cover bowl and cool in the refrigerator for 10 minutes. Preheat oven to 350 degrees. While the dough is cooling, prep the berries.

Rinse and hull.  Slice them and add maple syrup and vanilla. Set aside.


Remove dough from fridge.  Line a baking pan with parchment paper. Scoop a golf ball sized into your hands and roll into a smooth ball.  Repeat with the rest of the dough. Slightly press each ball down with the palm of your hand to about a 1 inch thickness.

We like to major in the berries and minor in the biscuits, so these are about 3 inches in diameter before baking.

Bake for 15 minutes.  Let cool.


Slice and smother with fresh berries and whipped cream or coconut whipped cream.  Can’t get much easier than that!



Print Recipe

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