416
Ā
Gluten Free Strawberry Shortcake
Prep time
Cook time
Total time
Gluten Free Strawberry Shortcake
Author: Jeanette Withington
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
- Gently mix together the strawberries and ½ cup sugar in a bowl; cover and refrigerate.
- Preheat oven to 300 degrees F.
- 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.
- In a food processor; combine 2 cups of whipped cream, ½ cup sugar, and the vanilla. Beat for about 2 minutes until thickened.
- 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.
3 comments
Thanks for pointing that out guys. It is 1/2 cup milk.
was half through making this when I realized milk was listed in instructions but not in the ingredients. I faked it and hope it comes out. Might want to make that modification.
How much milk mixed with the eggs?