Gluten-Free Strawberry Shortcake Bites Recipe
If you’re searching for a dessert that’s bright, bite-sized, and just happens to be allergen-friendly, these Gluten-Free Strawberry Shortcake Bites are about to become your new obsession. Think everything you love about a classic shortcake—tender biscuit, juicy strawberries, dreamy cream—transformed into irresistible little morsels you can eat with your fingers. They’re light, simple to whip up in under half an hour, and every bit as satisfying as their full-sized inspiration. Whether you’re catering to gluten-free guests or just need a fun, fresh mini treat, Gluten-Free Strawberry Shortcake Bites deliver a big punch of nostalgia and flavor in the most adorable way possible. Get ready for these beauties to disappear in record time!
Ingredients You’ll Need
Making Gluten-Free Strawberry Shortcake Bites couldn’t be easier, and every ingredient plays a deliciously specific role. From the nutrient-rich flours to the natural sweetness and bright berries, each element brings something special to the table.
- Almond flour: Gives the bites a nutty richness and tender crumb that closely mimics traditional shortcake.
- Coconut flour: Adds softness and keeps the mini cakes delightfully moist without getting heavy.
- Maple syrup: Lends natural sweetness and subtle caramel notes, perfect for complementing the strawberries.
- Coconut oil (melted): Replaces butter with a dairy-free fat that keeps the bites moist and luscious.
- Vanilla extract: Enhances the overall flavor so each bite tastes a little like sunshine in dessert form.
- Baking soda: The secret to just the right amount of lift, so these bites bake up light rather than dense.
- Pinch of salt: Balances the sweetness and brings out the depth of all the other flavors.
- Finely chopped fresh strawberries: Juicy bursts of berry in every bite—the heart of this dessert!
- Whipped coconut cream or dairy-free whipped topping: Fluffy and creamy, this adds that dreamy final touch after the bites are baked and cooled.
How to Make Gluten-Free Strawberry Shortcake Bites
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 350°F (175°C) so it’s nice and toasty by the time you’re ready to bake. Set out a mini muffin tin and line it with paper liners or give it a quick grease—this helps the bites pop out cleanly and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, combine the almond flour, coconut flour, baking soda, and a pinch of salt. Giving these dry ingredients a quick whisk ensures your shortcake bites have an even texture and perfect rise.
Step 3: Combine Wet Ingredients
Grab another bowl and whisk together the maple syrup, melted coconut oil, and vanilla extract until you’ve got a silky, well-blended mixture. This luscious combo brings moisture, sweetness, and fragrance to your Gluten-Free Strawberry Shortcake Bites.
Step 4: Bring It All Together
Pour your wet ingredients straight into the dry mixture. Stir it all gently until you see a soft, cohesive dough form. Avoid over-mixing—just enough for all the flour to be incorporated is perfect.
Step 5: Fold In the Strawberries
With a gentle hand, fold in the finely chopped fresh strawberries. These add gorgeous pockets of flavor and a happy pop of pink color, making every bite burst with juiciness.
Step 6: Fill and Bake
Scoop about a tablespoon of dough into each muffin cup and press each one lightly to level them out. Slide the tin into your preheated oven and bake for 12 to 15 minutes. When the tops are golden and a toothpick comes out clean, they’re ready! Let them cool completely before adding your topping.
Step 7: Top and Enjoy
Once the bites have cooled, crown each one with a generous dollop of whipped coconut cream or your favorite dairy-free whipped topping. For extra flair, add a slice of strawberry on top. Serve these enchanting Gluten-Free Strawberry Shortcake Bites immediately or chill them until you’re ready to party!
How to Serve Gluten-Free Strawberry Shortcake Bites
Garnishes
The best part about these sweet miniatures? You can have fun dressing each one up! Try a sprinkle of toasted coconut flakes, a tiny mint leaf, or an extra shower of chopped strawberries—these little touches make your Gluten-Free Strawberry Shortcake Bites perfectly photogenic and even more irresistible.
Side Dishes
While these bites are the star attraction, you can round out a dessert table with light accompaniments like fresh fruit salad, lemon sorbet, or even a bowl of mixed berries. Their soft sweetness and fruity notes make them a delightful pairing with almost any fresh, summery side.
Creative Ways to Present
Put your entertaining hat on! Arrange the bites on a tiered cake stand for an afternoon tea, serve them in mini cupcake wrappers for a picnic, or pack them into treat boxes as thoughtful, homemade gifts. However you display them, Gluten-Free Strawberry Shortcake Bites never fail to make guests smile.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, tuck your Gluten-Free Strawberry Shortcake Bites into an airtight container and store them in the refrigerator for up to three days. This keeps the cakes tender and the toppings fluffy and cool.
Freezing
Want to keep some bites on hand for sudden cravings? Flash-freeze the cooled, untopped bites on a baking sheet, then transfer to a resealable freezer bag. They’ll keep for up to two months. Add the whipped coconut cream and fresh strawberry garnish after thawing for freshest results.
Reheating
For that fresh-baked feel, let your cold or thawed bites come to room temperature, then warm them gently in a 300°F oven for 3-4 minutes. Skip the microwave, as it can make the texture gummy—your bites deserve the best!
FAQs
Can I substitute the almond flour for another type Dessert
Almond flour provides the moist, cakey texture in these bites, but if you need a nut-free option, try oat flour or a gluten-free all-purpose blend. Keep in mind the flavor and density may shift a little.
Are these bites kid-friendly?
Absolutely! The mini size is perfect for little hands, and the natural sweetness means kids love them. Plus, they’re allergy-aware and safe for most school events since they’re free from gluten and dairy.
Can I use frozen strawberries?
Fresh strawberries are best for taste and texture, but you can use frozen in a pinch. Just be sure to thaw and drain them thoroughly so the dough doesn’t get too wet.
How far in advance can I make the bites?
You can bake the shortcake bites a day ahead and store them (without the whipped topping) airtight in the fridge. Add the whipped coconut cream and garnish just before serving to keep them looking and tasting their best.
Can I make this recipe vegan?
You’re in luck! The recipe as written is already dairy-free and uses only plant-based ingredients. Just double-check that your whipped topping is vegan-friendly, and you’re all set.
Final Thoughts
There’s something undeniably fun about sharing these Gluten-Free Strawberry Shortcake Bites—one bite and you’re instantly reminded how uplifting a great dessert can be. From picnics to parties or a simple treat at home, I can’t wait for you to taste just how joyful gluten-free baking can be. Gather your berries and get ready to fall in love with your new favorite mini dessert!
Print
Gluten-Free Strawberry Shortcake Bites Recipe
- Total Time: 30 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
Indulge in these delightful Gluten-Free Strawberry Shortcake Bites for a sweet treat that’s both satisfying and wholesome. These mini shortcakes are bursting with fresh strawberry flavor and topped with luscious coconut cream. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients:
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup whipped coconut cream or dairy-free whipped topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or grease.
- Mix dry ingredients: Combine almond flour, coconut flour, baking soda, and salt in a bowl.
- Combine wet ingredients: Whisk maple syrup, melted coconut oil, and vanilla extract in another bowl.
- Form dough: Mix wet ingredients into dry to form a soft dough, then fold in strawberries.
- Bake: Scoop dough into muffin cups, press lightly, and bake for 12–15 minutes until golden.
- Top and serve: Cool completely, then top each bite with whipped coconut cream and a strawberry slice. Serve or refrigerate until ready.
Notes
- Best served fresh or refrigerate for up to 3 days.
- For added texture, add shredded coconut or nuts.
- Ensure well-drained strawberries to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
