My favorite summer time dessert- Strawberry Shortcake!
Ever since I was a little girl, my favorite summer time dessert, other than my mom’s famous “Buster Bar” ice cream cake (more on that later), has been strawberry short cake. Since strawberries and whipped cream are already gluten free, it’s a relatively easy dessert to adapt into a gluten free version. Hope you enjoy!
Joelle Bella’s Gluten Free Strawberry Shortcake
- 1 cup almond flour
- 1.5 cups Bob’s Redmill Gluten Free One to One Flour Blend (divided)
- 2 TB cornstarch
- 2 TB sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 4 TB butter, cold and cut into pea sized pieces
- 1 cup buttermilk or 3/4 cup milk with 2 tsp vinegar
Directions: Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray. Combine almond flour, 1 cup of Bob’s Red Mill one to one gluten free blend, cornstarch, sugar, salt and baking powder in a mixing bowl. Cut butter into pea sized chunk and gradually cut into flour mixture with a fork or pastry blender until evenly distributed. Pour buttermilk into mixture and mix until just combined. Add the rest of Bob’s Red Mill One to One flour blend, as needed, until dough is able to be rolled out into a one inch thickness. Cut dough into circles using the edge of a glass, or biscuit cutter. Place biscuits onto pan, and arrange into two columns so that they are touching each other. Bake for 15 minutes or until biscuits begin to brown on the bottom. While biscuits are baking, make the toppings!
- 1 lb Strawberries, washed and sliced
- 3 TB granulated sugar
- 8oz heavy whipping cream
- 1 tsp Vanilla Extract (optional)
- 3 TB powdered sugar (optional)
Directions: To make toppings, toss strawberries in 2-3 TB sugar, mash slightly to release juices. Can also add blueberries for a patriotic dessert!
Chill mixing bowl and wire whisk attachment/s for whipping the cream. Add vanilla extract and powdered sugar, once cream has reached desired consistency.
P.S. Can be eaten for breakfast, no just dessert!