Gluten-Free Strawberry Shortcake
Hi Bakers!! Nice to have you back in the kitchen with me! I love making this simple yet delicious dessert all summer long and I know you will too! You can vary the fruit by what looks the ripest or just keep making your favorite! I love the combination of peaches and blueberries, strawberries and blueberries, or just plain strawberries! You can’t go wrong with this recipe. It can be made ahead and assembled later which is always nice. For something different, make a shortcake station with lots of fruit options and everyone gets to make their own custom dessert! This recipe was adapted from the Joy of Cooking recipe for Buttermilk Biscuits and is one of my favorite summer treats! Enjoy! - Carolyn
Gluten-Free Strawberry Shortcake
DRY
2 cups Cup4Cup Multipurpose Flour*
1/2 cup blanched almond flour or oat flour
1 teaspoon Koda Farms Sweet Rice Flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter cut into chunks
WET
1 large egg
2 tablespoons unsweetened applesauce
3/4 cup buttermilk
4-5 cups strawberries or other fresh soft fruit
1 tablespoon granulated sugar
a squeeze of lemon juice
1-pint heavy whipping cream
1/4 teaspoon vanilla extract
1-2 tablespoons powdered sugar
Optional: cream and sugar for the top
Preheat oven to 400F and place rack in the middle position. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Add cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place bowl in the refrigerator.
In a medium-sized bowl mix the egg, applesauce, and buttermilk together. Add wet ingredients to dry and stir until just combined. The dough will be very soft but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes 9 shortcakes. Place shortcakes on a cookie sheet and brush with cream. Sprinkle with sugar if desired. Scones will brown much better if you decide to brush with cream. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack.
Wash and slice 4-5 cups of fresh strawberries. In a medium-sized bowl add 1 tablespoon of granulated sugar and a squeeze of lemon juice. Stir to combine. Set aside.
Whip the cold heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.
Assemble shortcakes by cutting them in half and spooning strawberries on the base top with whipped cream and garnish with mint if desired. Eat immediately!
Vegan variation:
-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste or any gluten-free King Arthur Flour
-use non-dairy butter, I like Myoko’s brand in the stick, not the tub
-substitute vegan milk for buttermilk
-use egg-substitute or about 31/4 T more milk in place of an egg
*check the ingredient list of this flour blend for possible allergens so you can bake safely!
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