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Gluten-Free Strawberry Shortcake Brownies

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These gluten-free strawberry shortcake brownies combine a fudgy chocolate base with a bright strawberry swirl, perfect for make-ahead desserts that hold up well and satisfy your sweet tooth.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (56g) almond flour
  • 1/4 cup (30g) tapioca flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (about 150g) fresh strawberries, hulled and roughly chopped (or frozen, thawed)
  • 1/4 cup (15g) freeze-dried strawberries, crushed
  • 2 tbsp powdered sugar (optional, for strawberry swirl)
  • Whipped cream or coconut whipped cream, for serving (optional)
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together almond flour, tapioca flour, cocoa powder, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until an even, thick batter forms. Avoid overmixing.
  6. In a small bowl, mix chopped fresh strawberries, crushed freeze-dried strawberries, and powdered sugar (if using).
  7. Pour half the brownie batter into the prepared pan and spread evenly. Dollop half of the strawberry mixture on top, then add the remaining batter.
  8. Use a butter knife or skewer to gently swirl the strawberries through the batter, creating pretty swirls without overmixing.
  9. Bake for 25-30 minutes, checking doneness with a toothpick; it should come out with moist crumbs but no wet batter.
  10. Cool brownies completely in the pan for at least 30 minutes before lifting out using the parchment overhang.
  11. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

Notes

Line the baking pan with parchment paper for easy removal and clean slices. Avoid overmixing the batter to keep brownies fudgy. Use freeze-dried strawberries to boost flavor without adding moisture. Check brownies starting at 25 minutes to prevent overbaking. If batter is too thick, add 1 tablespoon of milk (dairy or plant-based). For nut-free version, substitute almond flour with gluten-free all-purpose flour blend. For dairy-free, swap butter with coconut oil and use coconut whipped cream for topping.

Nutrition

Keywords: gluten-free, strawberry shortcake, brownies, make-ahead dessert, fudgy brownies, gluten-free dessert, strawberry swirl

Find it online: https://dahliadishes.com/gluten-free-strawberry-shortcake-brownies-recipe-5-easy-make-ahead-desserts/