Gluten Free Strawberry Shortcake

My favorite summer time dessert- Strawberry Shortcake!IMG_0474

 

 

 

 

 

 

 

 

 

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

Ingredients

  • 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!

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.

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Joelle Bella’s Gluten Free Strawberry Shortcake

 

P.S. Can be eaten for breakfast, no just dessert!

You’ll Never Guess What Vegetable is in this Delicious Cake! (gluten free)

This cake is dense and rich, but not dry, and it has half the fat and sugar of regular cake. The secret ingredient? Sweet potatoes!

Sweet potatoes have been my favorite vegetable for a long time, so years ago, when I found this Sweet Potato Chocolate Cake recipe in a Reader’s Digest magazine I had to try it. I recently adapted it into a gluten free version and it tastes even better than I remembered!

For a stronger cinnamon flavor, I recommend Saigon Cinnamon instead of regular cinnamon. Saigon cinnamon has a lighter hue and a much stronger flavor profile. It’s found in the spice section at most grocery stores.

IMG_0373Chocolate Sweet Potato Cake Recipe

 Dry Ingredients

  • 1 cup Bob’s Red Mill Gluten Free Flour One to One Blend
  • 1/2 cup Oat Flour (Pulverize oats in a food processor to make flour)
  • 1/4 cup Almond Flour
  • (Can substitute 2 cups regular flour for the above flour blend if not making cake gluten free)
  • 1 tsp baking soda
  • 1 tsp Saigon Cinnamon
  • 1/4 tsp salt

Wet Ingredients

  • 1/4 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 11/2 tsp vanilla
  • 3 Eggs
  • 3oz Unsweetened Baker’s Chocolate
  • 1 TB butter
  • 1/2 cup buttermilk (substitute 1/2 cup milk mixed with 1 tsp vinegar)
  • 2 Medium Sweet Potatoes (1 lb) (peeled, chopped into 2 in chunks and boiled)

Chocolate Cream Cheese Frosting

  • 1 8oz block of 1/3 less fat cream cheese (neufchâtel) at room temperature
  • 1/4 cup cocoa powder
  • 2-3 cups powdered sugar (adjust for desired thickness)
  • Chopped walnuts and chocolate chips (optional)

Directions:

  • Pre-Heat Oven to 350. Prepare 2 8inch round cake pans by spraying with non-stick cooking spray.
  • Boil sweet potatoes until soft. Drain and set aside.
  • Mix dry ingredients together in a bowl. Set aside.
  • Combine oil, vanilla and sugars in a mixing bowl. Beat in eggs, one at a time.
  • Puree cooked sweet potatoes with buttermilk in food processor, until smooth.
  • Melt unsweetened chocolate with butter (in microwave or in double boiler on stove.)
  • Fold in dry ingredients with wet ingredients, alternating with sweet potato puree and melted chocolate.
  • Pour batter into prepared cake pans and bake for 30 min or until toothpick inserted into cake comes out clean. Let cakes cool 10 minutes in pans, then remove onto cooling racks.

To Frost: Let cakes cool completely before frosting. Top first layer with frosting and then sprinkle with chocolate chips and/or walnuts if desired. Layer second cake on top of first frost all sides of cake. Sprinkle with cinnamon and more chocolate chips and walnuts or decorate as desired. Store leftover cake in the refrigerator to keep fresh.

Do you have any favorite ways of hiding vegetables in baked goods? Let me know by posting a comment! And let me know if you try baking the cake!