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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 199.5
  • Total Fat: 5.1 g
  • Cholesterol: 61.6 mg
  • Sodium: 135.3 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Gluten Free Strawberry Shortcakes calories by ingredient
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Gluten Free Strawberry Shortcakes

Submitted by: SHELBSYD


Number of Servings: 12

Ingredients

    1/2 cup GF butter

    1 cup granulated sugar

    4 eggs

    1 teaspoon GF vanilla extract

    1 cup GF cornstarch

    1 1/4 teaspoons GF baking powder

    pinch nutmeg

    Strawberry Topping:

    2 cups chopped fresh strawberries

    1/2 cup granulated sugar (I used 1/4 cup)

    2 teaspoons bourbon (optional)

    Whip topping (optional)
    1 (14 oz) can Coconut Milk (full fat)

    1 teaspoon Vanilla Extract

Tips

Whip cream not in nutritional calculations.


Directions

Preheat oven to 375 degrees.

Prepare a 12-cup muffin pan and set aside.

Combine the strawberries, sugar, and bourbon in a bowl and stir well. Cover and refrigerate for at least an hour.

To make the cakes, cream the butter and sugar together until the butter appears dissolved, but feels gritty to the touch. Add the eggs one at a time, and beating well after each addition (important for fluffy cakes!), then add vanilla.

In a small bowl, mix the cornstarch, baking powder, and nutmeg together. Set mixer to low, and add slowly to the creamed mixture. Mix until well blended, then fill each muffin cup half full.

Bake for 15 minutes, or until toothpick inserted into the center comes out clean. Remove from the pan while still warm, using a butter knife to loosen the edges.

When cool, top with a few teaspoons of strawberry topping and GF whipped cream or French Vanilla Ice Cream, if desired. Yum!

To make coconut whip cream:

Place the can in the refrigerator overnight.

Open the can and scoop the thick, creamy white part off the top. Do not use the liquid, use that for another use.

In a large bowl, whip the coconut cream and vanilla extract on high until medium/firm peaks form. Top onto shortcakes, and reserve the rest in the fridge for up to three days.

Serving Size: 12 Shortcakes

Number of Servings: 12

Recipe submitted by SparkPeople user SHELBSYD.






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