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Gluten Free Strawberry Shortcake

Well, I can’t really believe the 4th of July is already here. This year is flying by! So, its time to take a break from all the hectic daily responsibilities of work and general life-stuff, and enjoy our nation’s birthday. And since birthday’s usual include cakes, we whipped up some strawberry shortcakes for this week’s face off!

I have to admit, I found this recipe for a gluten free version of America’s cake on Bob’s Red Mill’s blog. It looked pretty fantastic already, so I hardly made any modifications. The only two things I changed is using only 1 tbsp of sugar for the whipped cream (because I couldn’t find super fine sugar) and putting a few mint leaves on top for some color. Layer it up in some pretty glasses or pile high on a plate with more fresh berries and some ice cream!

Happy 4th everyone!

shortcake1 shortcake2

Gluten Free Strawberry Shortcake

From Bob’s Red Mill

1 package of Bob’s Red Mill Gluten Free Vanilla Cake Mix
3 eggs, room temp
1/4 c canola or vegetable oil
1/4 c water, room temp

4 cups strawberries, washed, hulled and halved
1 tsp vanilla extract
1/4 c sugar

1 c heavy cream
1 tbsp sugar
1 tsp vanilla extract

Preheat the oven to 325. Make the cake according to the directions on the package. Using a 12 ct muffin pan, use a little butter or cooking spray on each cup. Use about 2 tbsp per cup, or fill up about half way. Bake for 20-22 minutes, or until a toothpick comes out clean.

In a separate bowl, mix the berries, vanilla and sugar together, and set aside

In a chilled mixing bowl, with a chilled beater, whip the cream until it forms stiff peaks. Add the sugar and whisk again until stiff peaks form. Fold in the vanilla, and serve or put in the fridge to keep cold.

To assemble, cut each cupcake in half, putting one half in a bowl, layer with the berry mixture then whip cream. Repeat the layers and enjoy!


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