Tuesday, July 6, 2010

Strawberry Shortcake

It's that time of year again. Strawberry time. It's almost over and I still hadn't either picked or bought any.

We went out searching for some today and found some great looking berries.

I used to make Grandma's Tea biscuits but have since settled for Pamela's Baking Mix since I've been gluten-free.

I wanted to make some jam even though I've never really even used jam. Ever since "I Made Toast" I wanted to make some toast with jam.

I also saw some recipes in a Mexican magazine for Agua Fresa or Strawberry Water.

Plus some pureed strawberries frozen for future use.

So I made all of that. 

I didn't want regular biscuits for shortcake. I wanted those little sponge cakes that you get in 6-packs in the store.

So I found a recipe on Recipezaar and went to work on it. I had to make a few changes because I was out of icing sugar and I didn't want it to turn out eggy as some of the reviews said.

Gluten Free Strawberry Shortcake Recipe 

30 min | 15 min prep
SERVES 12 -15 , 12 -15 Little cakes
  • 1/2 cup butter
  • 1 cup icing sugar - I used white granulated sugar
  • 4 eggs - I used 3 whole eggs and 1 egg white
  • 1 teaspoon vanilla
  • 1 cup cornstarch
  • 1 1/4 teaspoons baking powder
  1. Preheat oven to 375 degrees. Grease a 12-muffin pan. I used cupcake liners but I'd grease next time.
  2. In a large bowl cream butter and sugar, using electric mixer.
  3. Add the eggs and vanilla. Beat until light and fluffy.
  4. In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
  5. Mix until well blended.
  6. Fill the greased muffin tins half full.Use a second muffin tray if you need it, filling empty ones with a little water. 
  7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
  8. Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
Serve topped with strawberries, and whipped cream.

 How good does that look? 

Now, the part where it says grease the pan and only fill halfway? That is the part you need to pay attention to. 

It's okay. You can laugh. I did.  

I remade them another day since they were all gone.
With this batch, I mixed by hand so they didn't get incredibly aerated and they all did fit in one tray, that I greased rather than using cupcake liners. 

With the new " dessert shells" as they are called in the store officially, I made some peach shortcake if you want to call it that. 

Wild blueberries and Peach Shortcake with Ice cream, Whipped Cream and Caramel Sauce
Check out more Peach recipes  at The W.H.O.L.E Gang's Friday Foodie Fix 


  1. Haha love that you included the pictures of the ones that went wrong. Gluten-free baking is always interesting, to say the least.

  2. You win some, you lose some. LOL
    And yes, it is always very very interesting!!

  3. I miss good shortcake so much! Well done. :)

  4. I am so guilty of overfilling my muffin/cupcake tins! But the second batch looks lovely!

  5. I would love some of those ice cream scoops that you can use for filling muffin pans. Figure out which size is best and then perfect sized muffins!

  6. One look at the ingredient list and I admit I had my doubts. But, these were a big hit! My grandkids, who aren't usually too excited about gluten-free foods, thought they were corn muffins and snarfed them up. Thanks for the recipe.