Strawberry Shortcake Cobbler (Gluten & Dairy Free)

Hello everyone, my latest dessert recipe is for this delicious Gluten and Dairy Free Strawberry Shortcake Cobbler. I made strawberry shortcake for the first time last summer and shared the recipe with you. When I thought I would try out a cobbler recipe I decided to base it round that. To give the cobbler the shortcake taste and texture I’ve added in some polenta and used a granulated sugar.

I’m going to make a nice dinner tomorrow night of roast herby chicken and all the sides. I’m just contemplating what I want to make for dessert. I can’t decide between a more traditional pudding or to bake a cake. If I end up making something interesting I’ll make sure to post it on here.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Strawberry Shortcake Cobbler then you might like to try one of my other baking recipes:

• Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
• Go traditional with my Gluten and Dairy Free Apple Custard Cake
• Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
• Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Print Recipe

Strawberry Shortcake Cobbler (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Dairy Free Gluten Free

Servings: 4

Ingredients

Servings

For the shortcake topping:

• 20 g polenta
• 85 g gluten free self raising flour
• 25 g granulated sugar
• 45 g dairy free spread
• 1 egg
• 30 ml dairy free milk
• 1 tbsp lemon juice

For the strawberries:

• 500 g strawberries
• 30 g granulated sugar
• 1 tsp cornflour

Instructions

1. Preheat the oven to 200 oC
2. Whisk together the dairy free milk and lemon juice and set aside for 10 minutes
3. Place the polenta, gluten free self raising flour and sugar in a bowl
4. Rub in the dairy free spread until it resembles breadcrumbs
5. Stir in the egg and milk mixture
6. Wrap in the clingfilm and place in the freezer to chill for 15 minutes
7. Place the strawberries, sugar and cornflour in a pan
8. Cook for 10 minutes or until the strawberries start to breakdown
9. Pour into a casserole dish
10. Roll out the dough until 1" thick
11. Cut into 6 rounds
12. Place on top of the strawberries
13. Bake for 20 minutes or until the shortcakes are golden