Gluten Free Strawberry Shortcake
 
Prep time
Cook time
Total time
 
Gluten Free Strawberry Shortcake
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 cups Bob's Red Mill All Purpose Flour - gluten free
  • 1 lb. fresh strawberries, hulled and sliced
  • 1½ cups sugar, divided
  • 4 teaspoons Clabber Girl Double Acting Baking Powder - gluten free
  • ⅛ teaspoon nutmeg
  • ½ cup milk
  • ¼ teaspoon salt
  • ½ cup butter (1 stick)
  • 2 eggs, separate the yolks and egg whites
  • 2 cups Heavy Whipped Cream
  • 2 teaspoons Pure Vanilla Extract
  • Confectioners sugar
Instructions
  1. Gently mix together the strawberries and ½ cup sugar in a bowl; cover and refrigerate.
  2. Preheat oven to 300 degrees F.
  3. In a large bowl, combine flour, ¼ cup sugar, baking powder, salt and nutmeg; cut in butter with fork until crumbly. Combine egg yolks and milk in a small bowl; mix well. Add to flour mixture stirring until moistened. Divide dough in half; grease 2 (9" round cake pans) and pat the dough in the pans. Beat egg whites in a small bowl with an electric mixer at a medium speed until stiff peaks form. Spread over dough and sprinkle with ¼ cup of the sugar. Bake for 40 to 45 minutes until golden. Cool completely on a wire rack.
  4. In a food processor; combine 2 cups of whipped cream, ½ cup sugar, and the vanilla. Beat for about 2 minutes until thickened.
  5. Place 1 cake layer on a large serving platter; spread half of the whipped cream. Top with half of the strawberries. Repeat layers. Sprinkle with confectioners sugar.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-strawberry-shortcake/