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108 W Madison St, Crandon, WI 54520

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Gluten-Free Strawberry Shortcake

Ingredients

  • 3 pints fresh strawberries
  • ½ c sugar to taste
  • 1 cup all purpose gluten-free flour blend
  • 2 tsp gluten-free baking powder
  • ½ tsp guar or xanthan gum
  • ½ tsp salt
  • ½ cup spectrum all vegetable shortening or butter
  • ½ cup sugar
  • 2 large eggs
  • ¼ cup almond milk or milk
  • 1 tsp vanilla
  • Gluten-free whipped topping (optional)

Directions:

  1. Up to 1 day before serving, wash hull and slice strawberries.  Place in bowl and stir in ½ c sugar. Cover and refrigerate.
  2. Preheat oven to 350 F
  3. Grease a muffin pan with shortening or use cupcake liners. You may use a shortcake baking pan, but it is not necessary!
  4. Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine.
  5. Place shortening and sugar in another mixing bowl and use a stand-mixer or an electric mixer to cream until fluffy. Add eggs and beat on high just until combined with the shortening and sugar mixture.
  6. Add dry ingredients to the wet ingredients and beat on low until combined. Pour in milk and vanilla and beat until the batter is smooth and fluffy, about 1 minute.
  7. Fill each muffin cup about ½ full with batter.
  8. Bake for about 20 minutes until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.
  9. Cool cupcakes in the pan for about 10 minutes before removing them.
  10. To serve, cut the cupcakes in ½ and place on individual plates. Spoon about ½ c strawberries and juice over each cake and top with the whipped topping (optional).

Makes 12 servings

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