I always look forward to fresh strawberries during the summer and what better way to enjoy them than a strawberry shortcake? Traditional shortcake has always been prepared as a rich biscuit. Ingredients include baking powder as a rising agent and are mixed with shortening, eggs, cream, a little sugar, and of course, flour. For those individuals who can’t consume regular flour, this recipe makes for a wonderful alternative. This gluten-free version of a strawberry shortcake is sure to be a real crowd-pleaser.
The Recipe
This gluten-free strawberry shortcake recipe was inspired by the talented Chrystal from the Gluten-Free Palate. Chrystal developed this recipe from scratch and recommends using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, as do I. I have been using this gluten-free baking flour for a number of recipes and have found it to work extremely well; just like the real thing. Also, instead of purchasing buttermilk, I added a teaspoon of white vinegar to dairy-free milk and it came out perfectly. You can simply make dairy-free buttermilk yourself for this recipe by mixing 2/3 cup of dairy-free milk with 1 teaspoon white vinegar.
The Ingredients
1 1/4 Cups Gluten-Free Flour Blend (I Used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
2/3 Cup Sugar
2 Teaspoons Gluten-Free Baking Powder
1/2 Teaspoon Salt
2/3 Cup Buttermilk (or 2/3 Cup Dairy-Free Milk + 1 Teaspoon White Vinegar)
1/4 Cup Oil of Your Choice
1 Large Egg
1 Teaspoon Gluten-Free Vanilla Extract
1 Pound Fresh Strawberries
Whipped Cream (or Dairy-Free Whipped Cream)
Step-by-Step Instructions
Preheating the Oven
Preheat the oven to 375°F. Make sure to position rack in center of oven. Grease a twelve serving cupcake pan or line a twelve serving cupcake pan with papers and then set aside.
Preparing the Shortcakes
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined. Next, add the buttermilk, oil, egg, and vanilla. Whisk until just combined.
Pouring the Batter
Spoon the batter evenly into cupcake wells, about 2/3 full. Bake shortcakes for sixteen to eighteen minutes or until an inserted wooden toothpick in the center comes out clean.
For the Topping
Remove the stems from the strawberries. Then wash and slice them into a bowl. Next, mash the strawberries with the back of a fork to release their juices. Cover and refrigerate them until ready for use.
Making the Finishing Touches
Once you are ready to serve, cut each shortcake in half horizontally. Next, spoon the strawberries on the inside and if desired add the whipped cream. Reassemble the shortcake and add some whipped cream and strawberries to the top for garnish. Now it is time to enjoy a fresh and sweet treat.
You can store unused shortcakes in an airtight container at room temperature for up to three days.
