Recipe: Spring Lemon Glazed Strawberry Shortcake

Hi there!

My name is Crystal Ziganti, I am married with four children. I have been gluten and dairy free since 2014 when I finally realized it was causing health problems in my 4 year old son. I have always loved baking and it broke my sons heart thinking he couldn’t have all the foods he had always loved. I became determined to make gluten and dairy free foods and baked goods taste delicious! I can make anything into a gluten and dairy free version! Here is a simple yet satisfying seasonal cake recipe!

Lemon Glazed Strawberry Shortcake

This 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 and the strawberries are coated with a sweet and tart lemon glaze! The whip cream is made from coconut cream, but can easily be substituted with dairy cream!

Lemon Glazed Strawberry Shortcake is a very simple recipe anyone can make and it is the perfect spring and summer dessert or treat!

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 + 1 tbs 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.