Gluten and Dairy Free
Jump to RecipeThis strawberry shortcake is a little different then your traditional strawberry shortcake recipe! This is made with lemon glazed strawberries and lemon loaf pound cake! It is also gluten and dairy free.
The lemon loaf pound cake used in this recipe is very mildly flavored with lemon. Thank The glaze that goes on top of the lemon loaf is where all the lemon flavor is, in that recipe. For this lemon glazed strawberry shortcake recipe we will only use the lemon loaf and not the glaze that goes on top of the lemon loaf.
These strawberries are glazed only with a very simple recipe of lemon juice and powdered sugar.
For the whip cream in this lemon glazed strawberry shortcake, I am using homemade coconut whip cream. This can have a strong coconut flavor. You can down play the coconut flavor by adding lemon zest to the whip cream and vanilla extract. When I make this for my family I only add the vanilla extract to the coconut whip cream because they prefer a more subtle lemon flavor.
If you are not dairy free then this would be great with homemade dairy whip cream!
I double the lemon loaf recipe to make 2 eight inch round cakes. You can make one loaf and cut it in half to have two thin layers of cake if your’e feeding a smaller crowd. Everything I make these days has to be doubled at least! With a family of six now we eat a lot of food! I would keep the whip cream and strawberry amounts the same even if making one loaf of pound cake because who doesn’t want more strawberries and whip cream?
Let’s Get Started!
The Lemon Loaf Pound Cake
First off I will make the lemon loaf pound cakes. For my lemon loaf recipe click here!
The Strawberries!
While those bake I will slice up the strawberries! You will want 4 full cups of strawberries sliced. In a medium sized bowl you can add 1/4 cup lemon juice and two tablespoons of powdered sugar. Mix that until the powdered sugar has dissolved. Then you can add in your sliced strawberries and stir to coat them. Set that aside for now and let the juices mix!
Making The Coconut Whip Cream!
Meanwhile, let’s make the coconut whip cream! I use 3 cans of full fat coconut milk with the guar gum. I know a lot guar gum is not good, but unfortunately right now it’s the only way I can make dairy free whip cream. I use guar gum free coconut milk for everything else!
Scoop out all the thick coconut cream out of the top half of the can. Place it in a mixing bowl. Add 1/2 cup of powdered sugar, a 1/4 teaspoon salt, and 1 teaspoon vanilla extract. If you want extra lemon flavor add a teaspoon or two of lemon zest! Mix well with whisk attachment. Once it’s nice and fluffy stick it in the fridge.
Assemble
Once cakes have baked, let them cool completely. Then add half of the strawberry mixture. Be sure to pour on the juices too! This will give it a moist lemony flavor!
Then top the strawberries with half of the whip cream.
Next, add the second layer of cake on top of the strawberries and whip cream. Top that layer with more strawberries and all the juices you can get. Save a small cup full of strawberries for the garnish on top of the cake if you want.
Finally, you will top the strawberry layer with the remainder of whip cream and garnish the top as you would like with the reserved sliced strawberries or using more whole strawberries if you have them!
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Lemon Glazed Strawberry Shortcake
Ingredients
Lemon Loaf (If you want a double layer strawberry shortcake like pictured, double the lemon loaf measurements)
- 1 ¾ cup gluten free flour blend (I only recommend my easy gf blend)
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¾ + 1T cup milk of choice
- ¼ cup avocado oil
- 1 Tbsp lemon zest
- ¼ cup lemon juice
Lemon Glazed Strawberries
- ¼ cup lemon juice
- 2 Tbsp powdered sugar
- 4 cups sliced strawberries
Coconut Whip Cream
- 3 cans coconut milk full fat
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
Instructions
Lemon Loaf
- Start by making the lemon loaf. Grease a 8 in round cake pan and line with parchment paper and grease again. Set aside. Preheat oven to 350°
- In a medium sized bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the bowl and set aside.
- In another medium sized bowl mix egg, oil, lemon juice, lemon zest, and milk. Add to the flour mixture. Combine just until mixed. Pour into cake pan and bake for 18-25 mins.
Glazed Strawberries
- While the cake bakes, you will need to put the lemon juice in a medium sized bowl with the powdered sugar. Mix until the powdered sugar had dissolved. Then add the sliced strawberries and stir to coat. Set aside.
Coconut Whip Cream
- Meanwhile, for the whip cream, scoop out all the coconut whip cream from the coconut milk cans. Place in a large mixing bowl fitted with whisk attachment. Add in the powdered sugar and salt and mix until smooth and fluffy. Place in fridge until ready to assemble.
Assembling the Lemon Glazed Strawberry Shortcake
- Once the lemon loaf pound cakes are completely cooled top one of the cake layers with half of the strawberries and their juice. Spread them as evenly as you can. Next, top the strawberries with half of the whip cream. Then add the second cake layer on top of the strawberries and whip cream, topping again with strawberries saving a cup full to garnish the top of the cake and the rest of the whip cream. Garnish the top as you would like with the reserved strawberries. If you will not be serving the cake right away place in the fridge to set. Coconut whip cream doesn't stay firm long in warm temperatures.
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