Join Siobhan Muir in crafting delicious gluten-free strawberry shortcakes. Perfect for dessert lovers seeking a delightful, safe treat.
Delicious and Easy Recipe for a Classic Dessert Without Gluten
This gluten-free shortcake recipe is a delightful and simple dessert that combines the rich flavor of cocoa with fresh strawberries. The ingredients include 1.5 cups of gluten-free 1:1 baking flour, 2/3 cup of sugar, and 3 tablespoons of unsweetened cocoa powder, among others. The dough is mixed together with light cream, resulting in a moldable consistency that’s easy to work with despite the absence of gluten. After shaping the dough into rounds and baking them for about 15 minutes at 425°F (218°C), you can enjoy a delicious base for the shortcakes.
Once the shortcakes have cooled, they can be split in half and layered with sliced strawberries and a homemade whipped topping. The whipped topping is made from heavy cream, corn starch, and vanilla sugar, providing a creamy contrast to the sweetness of the strawberries. This recipe yields six shortcakes, perfect for sharing or enjoying throughout the week. The versatility of the shortcake also allows for variations, such as omitting the cocoa powder or experimenting with different cake recipes, making it a great addition to any dessert repertoire.
Delightful Bites: Crafting Heavenly Gluten-Free Strawberry Shortcakes with a Twist of Love
Hey y’all welcome back to cooking with Siobhan I’m Siobhan Mir and today we’re going to make one of those recipes that you get sent in the mail back in the ’90s I think or early odds I’d get recipes in the mail like little random recipes I’m not sure how I got on their list but they sent me a bunch of recipes and I saved the ones.
That sounded interesting so um this one’s from pies cakes and Tarts low fat that absolutely anyway we’re going to make strawberry shark cakes and um I tried this recipe out and i’ I’ve tweaked it now because it didn’t work the way I wanted it it didn’t taste great it wasn’t it was kind of weird so I thought we would do this um the.
Tweaked recipe so here’s what you’re going to need 1 and 1/2 cups of allpurpose gluten-free flour cuz of course we do gluten-free this is just our thing half a cup of sugar 1 tbspoon of baking powder just right here you’re going to need 3 tablespoon of unsweetened cocoa powder 1/4 teaspoon of salt um 3/4 um cup of.
Light cream or half and halfz a cup um one pint of strawberries sliced and then you’re going to need what they wanted is is they wanted you to add um I think it said whipped topping I don’t do whipped topping I just don’t like the ingredients in it and I don’t like the way it tastes so what I have tell what I will tell you is.
You need um 1 and 1/2 cups of heavy cream whipped added to that you need a/4 teaspoon of cornstarch and one teaspoon of vanilla sugar trust me this stuff is divine I wasn’t sure and then I added it I’m like oh that makes the cream a lot better so while I cut the sugar in the cake itself I added sugar to the cream and.
It’s going to make it really delicious cuz we tried it and it so the first thing you’re going to need to do is probably cut up your strawberries you want them sliced because you’re going to need them to kind of put them around the other thing you’re going to need to do is you need to whip your cream just do it first then by the time you’re done.
With everything else you will have it ready to go we can show you how to build the cream but you want it all ready to go by the time this stuff comes out of the oven so what we’re going to do is we’re going to build the cake once we do that we’ll show you how to build the cream okay so you are going to need a cup and a half of your your gluten-free.
Flour and just put it in here once you have all the dry ingredients together I suggest you whisk them together that’s why I was getting whisk so a cup and a half of of that you need a half a cup of sugar one tablespoon seems like a lot but one tablespoon of baking powder three tablespoon of unsweetened cocoa.
Powder this is just for the cake two three 1/4 teaspoon of salt we use plain salt some people like eye dye salt I prefer just plain salt you can use sea salt if you prefer this is the this is the dry ingredients that you’re going to mix together just whisk gently you don’t.
Have to go you know crazy with it but just whisk it gently until it’s all kind of a uniform color that’s a uniform color so that’s what you now what you’re going to do is you’re going to add one of the liquid ingredients you’re going to add your 3/4 cup of light cream and so and you will slowly mix it until it’s entirely absorbed so this is.
The light cream or the half and half whichever works best for you so and that’s when you start mixing all of this together and at first it’s going to seem kind of soupy and stuff like this it won’t be you are going to have to work it a little bit when you’ve initially look at it you’re like oh that’s not going to all mix together it.
Will you just have to work it a little all right it’s going to look a little Sandy kind of an odd texture like seriously that’s your cake right really trust me it works with this particular gluten-free pan uh uh dough you really aren’t going to need the flowered surface they talk about I promise it’s not really going to stick to things but.
You do want a clean surface for a working on that is not necessarily this all right and then what you’re going to do is you’re going to take your dough and you’re going to gently put it on your workspace and what you’re going to do with this thing is you’re going to it says light grease a baking sheet and to prepare your baking sheet we’re going to.
Use parchment paper but you can lightly grease a cooking sheet or baking sheet um knead dough on a lightly flowed surface for about a minute you could do that if you wanted to um I think the big thing is they want you to kind of keep it together and that’s okay like I said it’s got a it’s got a weird texture and you’ll be like uh is this going to work.
It is it is kind of Sandy though bu the castle out of you good you could B castle out of it now most people will be making this out of regular flour but even with the gluten-free kind of kneading it gently it works really well and then it says Pat dough into a 3/4 of an inch.
Or about 2 cm thick um rectangle is what they said yeah so what I do is just kind of very exciting so you do want it thick though the the the key here is you do want it pretty thick we tried doing it at a half an inch which is um one and2.
CM it didn’t work quite right we want it thicker than that then you’re going to take your handy dandy cookie gter which is just really a mason jar lid and you’re going to cut cakes and save the the excess dough cuz it’ll put my fingernail underneath it these are going to be interesting all right now they will expand so I know.
They look really small right now but they will expand I promise and notice do you notice it is very thick that is you’re supposed to do that so I know it looks like incredibly thick no no no no this is this is what’s what you’re supposed to do the nice thing is there won’t be much left over what do you think good all right.
So now what you’re going to do is take these things and let them just kind of hang out there and you’re going to bake them oh sorry preheat your oven to 425° F which is I’m not even going to make the conversion because he’ll write it on the screen and then you’ll know but um set your oven to that and then you’re going to bake for about 15.
Minutes at that temperature until your cakes are done while they our baking we’ll show you what we’re doing with the cream okay because I don’t like uh Cool Whip or those whip toppings even the ones that are gluten-free and all and organic and vegan I don’t like they don’t taste good to me so what I’m doing is I’m making my own and what that.
Comprises of is you want to have your um heavy cream right then you’re going to add a little bit cuz you want it to stiffen up and you want it to stay stiff and sometimes over time the cream breaks down and becomes watery you don’t want to do that so what I’ve learned is you just need a very little bit of cornstarch that’ll help stiffen it up I.
Did learn recently that cream of tartar is really good for the same thing but I’ve never tried it it’s it’s according to that it helps eggs stiffen up to be mering that suggests to me that it might help stiffen the cream because I don’t know I will have to test that out some other time so you’re going to need about that much that’s not even a full4 of a.
Teaspoon of corn starch and you put it in your cream any more than that you’re going to start tasting it you don’t want that but what you do want is you want a heaping heaping teaspoon of vanilla sugar this fancy vanilla sugar it has been made by penzy spices and I’m convinced I’ll buy another thing of it absolutely.
So add that to your your cream and then you’re just going to beat the Daylights up and that’s what I’m going to and do it on high and make sure your bowl is already cold all right so make sure you have a bigger bowl however you saw how quickly it stiffened up that’s a combination of.
The quz arch and the cold we’re going to do a little bit of clean up and then we’ll be back nice smells pretty good too it smells kind of like cake now you’re going to want these to completely cool otherwise all the stuff that you put on them will melt and that’s not really quite what the presentation you’d like to give so you’ll definitely need.
To let them cool um as you can tell they have expanded um I was hoping they’d be a little thicker but when they cool cut them in half this way and then you’ll start building your Shortcakes like flat so yeah they were I was a little worried they were going to be really flat but they look pretty good so we’ll show you.
What they look like when they’re cold Okay so we’ve cleaned up and we’ve cooled down and so what they suggest now is to cut these in half and I would use a serated knife and just gently cut them they might fall apart don’t worry it’s going to taste fine now what you’re going to do is.
You’re going to put the strawberries that the way they cons construct it is you put your strawberries on First and you can use as many or as few as you prefer right and then you use quite a bit of.
Cream T and then on top of that you are supposed to gluten fruit it’s going to taste fine even if it if it looks a little weird it’s going to taste fine and then a little bit of.
Dollop cream on top Pi the perfect strawberry t a Shortcake there you go and there’s enough to feed everybody gets one for six people or you know if it’s just two of you you to get three the point is they’re pretty easy to make even gluten-free they work pretty well and.
The combination of flavors is good so there you go Tada Shortcakes I’ve always seen Shortcakes as vanilla not chocolate so this was kind of a surprise to me but turns out they taste pretty good so thanks for joining us definitely ring the bell to know when there’s new videos.
Up subscribe to the channel like and comment on this video like and comment on other videos definitely let me know if you tried something different um if it stayed together better for you than it did for me and definitely sign up for my patreon because patreon is a great way to support authors why because you don’t have to Wade through any social.
Media no one’s telling you what you can and cannot see you’re always going to get the goods and it’ll be monthly and I actually post there pretty regularly also you’ll find out things there that you won’t see in other social media sites and there’s different tiers that you could try so if you’re you know got a you’re on a tight budget you could.
Just do the $1 and you still get some goodies so definitely sign up at patreon.com and it’ll make my day thank you for joining us happy making happy baking happy eating and happy reading bye
