Name: Gluten-free Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups Bob's Red Mill 1:1 gluten-free flour; ½ teaspoon salt; 3 large eggs, room temperature; ½ teaspoon baking powder; 1 cup unsalted butter, softened; 1 ¼ cups granulated sugar; ⅓ cup almond milk, room temperature; 1 tablespoon Singing Dog Vanilla extract; 1 cup heavy cream, cold; ⅓ cup powdered sugar; ½ teaspoon OliveNation strawberry emulsion; ½ teaspoon cornstarch

Ingredients

Scale

2 cups Bob's Red Mill 1:1 gluten-free flour
½ teaspoon salt
3 large eggs, room temperature
½ teaspoon baking powder
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
⅓ cup almond milk, room temperature
1 tablespoon Singing Dog Vanilla extract
1 cup heavy cream, cold
⅓ cup powdered sugar
½ teaspoon OliveNation strawberry emulsion
½ teaspoon cornstarch

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Instructions

Preheat the oven to 350°F and prepare the baking pan.
Cream softened butter and granulated sugar until light and fluffy.
Incorporate eggs one at a time, mixing in vanilla extract afterward.
Mix dry ingredients with the wet mixture, adding almond milk last.
Bake for 21-27 minutes for mini cakes or 25-33 minutes for a sheet cake.
Prepare whipped cream by beating heavy cream with powdered sugar and strawberry emulsion.
Assemble the shortcake with whipped cream and sliced strawberries on top.

Notes

Ensure ingredients are at room temperature for better blending.
Avoid overmixing the whipped cream to maintain soft peaks.
Store leftover cake in an airtight container in the fridge for up to 3 days.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 340
Sugar: 16
Sodium: 180
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 4
Cholesterol: 100