Gluten Free Strawberry Shortcake
Is it strawberry season where you are??! Growing up the midwest, my memories of strawberry season are that it was a very short amount of time — like a week — in the end of May or beginning of June. We always made it a point to go strawberry picking, but we never knew when Strawberry Week was going to be, so it was kind of a game. There were definitely years when we missed it and all the good strawberries were gone (the worst!), and I’m sure there were years when we went too early. But when we got it right, angels played their trumpets in exaltation! (Ok well, just in my mind.)
I’m not usually one to have favorite things, but strawberries are definitely my favorite fruit. And thankfully they’re low FODMAP! When I went strawberry picking as a kid, I definitely ate an extra bushel of strawberries out there in the fields. (Side note, now that I’m an adult, I’m curious about this. Did my mom pay for all the strawberries I ate? Did the guy automatically charge my mom extra? Like, did he think to himself, “oh you have a little girl, 10% up charge.” ?? Because if not, I got a lot of free strawberries in my youth.)
Anyway, it’s weird now that we live in Texas because strawberry season comes super early, it’s definitely longer than a week, and I think maybe there’s two seasons?! Hey people, all I know is there are strawberries on sale at Whole Foods and I’m gonna eat them all. Last week there were boxes of these ones that were like, as big as my hands. That saying that everything is bigger in Texas? It’s true, y’all.
Obviously, after my mom managed to pick some strawberries at the orchard and prevent me from eating them, we’d do all sorts of things with them. Most exciting for a small, strawberry-loving girl was strawberry shortcakes! You know the kind I’m talking about: those unnaturally yellow spongey things they sell at Kroger, or whatever your local grocery store is. Oh, yeah. Fake sugar piled high with strawberries and whipped cream. That’s the stuff of my childhood dreams. (That and bologna sandwiches… but that’s another story.)
My love for strawberries hasn’t changed, but of course I can’t eat those store-bought shortcakes anymore (nor do I think I’d want to). I’ve been playing around with this gluten free shortcake recipe for awhile, but I knew it still needed some work. Then one day, those trumpeting angels smiled upon me and lo and behold! I happened upon this recipe from Ashley on Edible Perspective for gluten free strawberry shortcakes! It was super similar to the recipe I had, just with slightly different flour ratios and more egg. It needed some low-FODMAP-ification (that can be a word now, right?) — obviously applesauce had to go — but it turned out awesome!
I made mine in a small cast iron pan, but if you have mini bundt pans you can totally go that route. (Quick plug for the cast iron though: you don’t have to clean it when you’re done!) Otherwise this recipe is pretty straightforward. I didn’t have whipped cream with mine — I contemplated buying this rice milk whipped cream at Whole Foods but ultimately it sounded too weird. And since I don’t have a hand mixer (lost it to a batch of homemade marshmallows… RIP little guy), I didn’t really want to whip cream by hand. BUT if you do have a hand mixer I highly recommend it! Lactose-free heavy cream does exist (I buy mine from Whole Foods, obviously. I swear this post is not sponsored by them, I just live down the street from one and maybe have problems).
Gluten Free Strawberry Shortcake
- 1/3 cup oat flour
- 1/3 cup sticky rice flour
- ¼ cup white sugar
- 2 tablespoons almond meal
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg + 1 egg white
- 2 tablespoons coconut oil softened
- 1 tablespoon butter melted
- 2 ½ tablespoons lactose free milk I used 1%
- 2 teaspoons pure vanilla extract
- sliced strawberries
- 1 cup lactose-free heavy cream
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
Preheat your oven to 350 F and place 6” cast iron in oven to preheat (if you’re using mini bundt pans or something else just grease them, don’t preheat.)
If you’re making the whipped cream, place a metal bowl and the beaters of your hand mixer in the freezer to chill.
In a large bowl stir together the oat flour, sticky rice flour, sugar, almond meal, baking powder, and salt.
Melt the butter in a small bowl. If you coconut oil is pretty solid, microwave it in a separate bowl until just softened (not melted). Whisk the eggs until light and fluffy and then add in the butter, oil, milk, and vanilla. Whisk until combined.
Pour the wet ingredients into the dry bowl and whisk until no flour clumps remain.
Pour the mixture into the preheated cast iron and bake for 20-25 minutes, until a knife comes out clean.
If making whipped cream, take the chilled bowl and beaters out of the freezer. Pour cream, sugar, and vanilla in the bowl and beat on medium-high until stiff peaks form. Be careful not to over-beat it or it will get chunky and weird. Whipped cream can be stored, covered, in the refrigerator for a few days.
When the cake is done, remove from the oven and allow to cool. Run a butter knife around the edge of the pan and turn cake onto a plate (this can be done while the cake is still a little warm). Let cool completely before cutting.
Serve with lots of sliced strawberries and whipped cream!
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