We finally found some delicious, well-priced strawberries at the store which means it’s time for the first strawberry shortcake of the season. This year, I decided that I would sprinkle vanilla coconut sugar on the strawberries instead of regular sugar. We all enjoyed that extra punch of flavor the vanilla sugar added to the strawberries. While whipped cream in a spray can may be easier, the truth is that nothing tastes as good as freshly made whipped cream made from heavy whipping cream. The shortcakes were moist and tasted great even when we ran out of strawberries.
Gluten Free Strawberry Shortcake Recipe
Ingredients:
- 2 cups Pamela’s Baking mix
- 1/4 cup sour cream
- 1/4 cup butter, softened (not melted)
- 1 cup orange juice
- 1/3 cup coconut sugar
Directions:
- Preheat oven to 375 degrees F.
- Combine butter and sour cream in mixing bowl.
- Gradually add in orange juice until it is thoroughly combined with the sour cream mixture.
- Mix in the sugar and baking mix until well incorporated. (This will be like a slightly thick cake batter.)
- Line cookie sheet with parchment paper.
- Divide batter into 5 equal “cakes” making sure to allow room for the cakes so spread during baking. (These will be larger cakes, so use a smaller amount of batter if you want smaller shortcakes.)
- Bake for 14-16 minutes until golden or until an inserted toothpick comes out clean.
- Serve warm or cold. Top with strawberries (or favorite fruit) and fresh whipped cream. (Store completely cooled cakes in air tight container.)
Wiping the drool off my chin…
This looks so yummy! We had strawberry shortcakes the other day- but not homemade and not GF (we don’t need to). These look very worth trying 🙂
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oh thats looks so scrumptious!!
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I made this recipe yesterday! I baked the shortbread in a square pan instead of as separate biscuits, which required extra baking time. I also used Arrowhead Mills all-purpose GF baking miz instead of Pamela’s because I already had it on hand. The mixes are likely very similar.
This shortcake has excellent flavor. However, the texture is gooey. I think it would come out better if the butter were cut into the flour versus softening it and mixing with the sour cream, then orange juice. Also, the mixture is very thick not “a slightly thick cake batter” as the blogger indicates. That’s okay because the butter and sour cream make it moist when it bakes.
I love the coconut sugar. I did not feel a sugar spike after eating it. I didn’t know this type of sugar could make such a difference.
I’m guessing the difference in results has to do with the different cooking method as well as the different baking mix. Gluten free cooking can be extremely picky, so any changes – especially big changes like a different baking mix and using a square pan instead of individual shortcakes on a cookie sheet – will net a completely different outcome.