Easter celebrations were different for everyone this year. One thing that doesn't change around here is family, and gluten allergy. We had a lovely meal that my father-in-law ordered from a local restaurant. It was pretty traditional: ham, scalloped potatoes, carrots, peas, and salad. The dessert was carrot cake and while I'm sure it was delicious I didn't partake because I don't like carrot cake and I don't eat gluten. We almost always have Strawberry Shortcake as our Easter dessert, and Mr. Devilish Dish and Little Devil both agree the gluten free version is tasty. Growing up, Strawberry Shortcake for me was pound cake or angel food cake with strawberries and whipped topping. I never knew that is was really more like a biscuit until my friend Amy introduced me to the Southern version. She lives part of the year in Georgia so she's in the know when it comes to down home treats. She made a peach shortcake once and I was (pleasantly) surprised that the "cake" part was really a little drop biscuit. This style of biscuit translates well to gluten-free baking as you aren't expecting a high rise or fluffy layers. I've adapted this recipe to give it a slightly sweet top which adds just a little bit more flavor. It is a cute little bite and we've even eaten the leftover shortcakes with jam for breakfast. It's strawberry season, so whip up an easy batch of these shortcakes and enjoy those big, beautiful berries!
 |
| It's Strawberry Season! Even gluten free folks can enjoy. |
 |
| The traditional biscuit-style shortcakes in gluten-free form! |
 |
| Look at the big berry...It's bigger than the shortcake. |
 |
| Top the shortcakes with generous spoonfuls of sliced strawberries and whipped cream. |
{GLUTEN FREE} STRAWBERRY SHORTCAKES
2 cups gluten-free flour (I used the Bob's 1 to 1 blend)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons baking powder
6 tablespoon unsalted butter, cubed
1 cup half-n-half plus 1 tablespoon
granulated sugar
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sift the flour, xanthan gum, salt and baking powder together in a large bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has the appearance of pea-sized gravel. Stir in the 1 cup of half-n-half until it is fully incorporated. Using a large cookie scoop or tablespoon drop the mixture onto the parchment paper in even rows. (They won't spread out much so you should be able to get about 1 dozen shortcakes on the pan.) Brush the tops of each scoop of dough with the remaining tablespoon of half-n-half and sprinkle generously with granulated sugar. Bake in the preheated oven approximately 20-25 minutes of until a light golden brown on top and done in the center. Serve warm or at room temperature. Store in an air-tight container.
FOR THE STRAWBERRY MIXTURE
1 large container strawberries, tops removed and sliced
1/2 cup granulated sugar
Combine the strawberries and sugar in a bowl. Allow to sit for about an hour. They will create their own "syrup" which is delicious served over the shortcakes.
TO SERVE:
Slice a shortcake in half. Place on a plate. Top with a big spoonful of sliced strawberries and their syrup. Garnish with whipped cream and replace the top half of the biscuit.
Prep Time: Approximately 20 minutes Cook Time: Approximately 25 minutes
1 cup half-n-half plus 1 tablespoon
granulated sugar
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sift the flour, xanthan gum, salt and baking powder together in a large bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has the appearance of pea-sized gravel. Stir in the 1 cup of half-n-half until it is fully incorporated. Using a large cookie scoop or tablespoon drop the mixture onto the parchment paper in even rows. (They won't spread out much so you should be able to get about 1 dozen shortcakes on the pan.) Brush the tops of each scoop of dough with the remaining tablespoon of half-n-half and sprinkle generously with granulated sugar. Bake in the preheated oven approximately 20-25 minutes of until a light golden brown on top and done in the center. Serve warm or at room temperature. Store in an air-tight container.
FOR THE STRAWBERRY MIXTURE
1 large container strawberries, tops removed and sliced
1/2 cup granulated sugar
Combine the strawberries and sugar in a bowl. Allow to sit for about an hour. They will create their own "syrup" which is delicious served over the shortcakes.
TO SERVE:
Slice a shortcake in half. Place on a plate. Top with a big spoonful of sliced strawberries and their syrup. Garnish with whipped cream and replace the top half of the biscuit.
Prep Time: Approximately 20 minutes Cook Time: Approximately 25 minutes
No comments:
Post a Comment