Strawberry Shortcake would love this bake! A tender, soft, buttery cookie with sweet strawberry bits and a pretty pink glaze! These usual cookies have the texture of a soft shortbread with a whole lot more flavor. They are best eaten within a day or two and be sure to store them in the fridge. #shorts #summercookie #cookie #cooking #foodvideo #strawberry #lemonade #glutenfree #strawberrycookie #baking
Gluten-Free Strawberry Lemonade Bars
Adapted from View From Great Island’s recipe for Strawberry Lemon Blondies
makes one 8”x8” pan
Dry
2 cups Cup4Cup Multipurpose Flour
1/4 cup blanched almond flour
1 teaspoon sweet rice flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Wet
3/4 cup butter, softened
3/4 cup granulated sugar
1 large egg + 1 large yolk
1/4 cup lemon juice
zest of one lemon
1 cup diced strawberries
Glaze
1 cup powdered sugar
2 tablespoons freeze-dried berry powder or pomegranate powder
1-2 tablespoons lemon juice
Preheat oven to 350F and line your baking dish with a piece of parchment paper. In a medium bowl, whisk together dry ingredients and set aside. In a large bowl, cream together butter and sugar until light and creamy. Add eggs and yolk mixing again until just combined. Add lemon juice and zest and stir together well. Scrape down the bowl and then add the flour dry mixture. Stir just to combine. Add the strawberries and fold in gently to distribute the fruit evenly without smashing the berries. Spread evenly into the prepared pan. Bake for 25-30 minutes or until the sides are brown and the center is moist but not doughy when tested with a knife. Let cool completely. In a small bowl, whisk together sugar and freeze-dried fruit. Stir the lemon juice in gradually to achieve a thick but spreadable glaze. You may not use all the juice or you may need more. Store bars in the fridge and use within a day or two. Enjoy!
