Gluten-Free Strawberry Shortcake Twist

Gluten-Free Strawberry Shortcake Recipe It’s summer…and almost 4th of July! Time for parades, sparklers and of course food!

Here’s a twist on a classic Strawberry Shortcake — the cake is made of four ingredients topped with sugared strawberries, blueberries and homemade whipped cream. I purchased a dessert shell pan for this and it worked out so well. I can’t wait to use it on other things. It creates the perfect little edible cups to fill with all kinds of goodies.

This sponge cake recipe is crazy easy. Four ingredients and you don’t need a huge amount of expensive flour. These little cakes are super light and airy with a very sweet taste and a bit of cornbread texture. Once its topped with all the goodies, it makes a tasty dessert.

Gluten-Free Strawberry Shortcake Recipe

Gluten-Free Strawberry Shortcake Twist
Author: 
Serves: 6- dessert shells / 12 cupcakes
 
Sponge Cake inspired by Anna Low at anncoojournal.com
Ingredients
  • Sponge Cake
  • 3 eggs
  • 3 teaspoon vanilla
  • ¾ cup corn flour
  • ½ cup ultrafine sugar
  • parchment paper
  • powdered sugar
  • Strawberries
  • 1 pound strawberries, stemmed and quartered
  • 3 tablespoons sugar
  • Whipped Cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • Fresh blueberries, cleaned
Instructions
  1. Sponge Cake
  2. Preheat oven to 350°F and grease a dessert shell pan with non-stick cooking spray or line 12 muffin tins with baking cups. Set aside.
  3. In the bowl of an electric mixer using the wire whisk attachment, beat eggs and vanilla on medium-high for 10 minutes, or until the mixture is thick and creamy.
  4. While that is mixing, sift the corn flour three times and set aside.
  5. Gradually beat in sugar on medium speed.
  6. Using a rubber spatula, fold in a third of the flour until combined. Repeat a third at a time until all the flour is gone.
  7. If using a dessert shell pan: scoop about ½ cup of batter into each shell.
  8. If using a muffin tin: scoop about ¼ cup of batter into each baking cup.
  9. Bake for 8-10 minutes, or until a toothpick inserted comes out clean. The tops will be sweet and sticky.
  10. Cooling: If using dessert shells — cover a baking sheet parchment paper, sprinkle with powdered sugar and flip out dessert cups onto the paper. (Now, my didn't come out that easy— I gently used a knife and cut around the edges. That got them to pop out.) The bottoms are super sticky. The parchment paper and powered sugar will help from sticking.
  11. Cooling: If using muffin tin with baking cups — place muffin tins on wire rack until cool. Remove cakes from muffin tin.
  12. Strawberries
  13. In a small bowl, place strawberries and 3 tablespoons of sugar.
  14. Mix well, cover and refrigerate for at least 30 minutes.
  15. Whipped Cream
  16. Place mixer metal bowl and whisk into freezer for 10-15 minutes.
  17. Add sugar and vanilla to bowl.
  18. Add whipping cream and whisk on medium until the cream creates stiff peaks.
  19. The Presentation
  20. Take one dessert shell (or cupcake — remove wrapper) and place on individual serving plate.
  21. Add a spoon full of strawberry mixture into the shell cup or on top of the cupcake.
  22. Add a dollop of whipped cream.
  23. Add another spoon full of strawberry mixture.
  24. Garnish with fresh blueberries.
 

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