Gluten-Free Strawberry Shortcake: A Sweet Taste of Spring

Hey there, fellow dessert enthusiasts! Who’s ready to dive into a gluten-free twist on a classic springtime treat? We’re talking about none other than our beloved gluten-free strawberry shortcake – the ultimate ode to sunshine and sweetness. So roll up your sleeves, grab your baking gear, and let’s whip up a batch of this deliciousness together!

Ingredients:

For the Shortcake:

• 2 cups gluten-free all-purpose flour blend
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 1 pound fresh strawberries, hulled and sliced
• 2-3 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice
• Whipped cream, for serving

Instructions:

• Let’s kick things off by preheating our oven to 400°F (200°C). Then, line a baking sheet with parchment paper and get it ready for some baking magic!
• In a big ol’ mixing bowl, toss in your gluten-free flour, sugar, baking powder, and salt. Give it a good whisk until everything’s mixed up real nice.
• Now, it’s time to add in the cold, cubed butter. Get your hands in there and start mixin’ until the mixture looks like coarse crumbs. It’s a bit like crafting a sandy beach, but tastier!
• In a separate bowl, crack those eggs and beat ’em up real good. Then, pour in the milk and vanilla extract, and give it all a good stir until it’s nice and smooth.
• Dump your wet ingredients into the dry ones and gently mix ’em together until they’re just combined. No need to overdo it – we want those shortcakes to be light and fluffy!
• Drop spoonfuls of the dough onto your prepared baking sheet, giving ’em some space to spread out. Pop ’em in the oven and let ’em bake for 15-18 minutes until they’re golden brown and smellin’ oh-so-good.
• While those shortcakes work their magic in the oven, let’s whip up our strawberry filling. Toss those juicy strawberries with a sprinkle of sugar and a splash of lemon juice, and let ’em hang out for a bit to get extra flavorful.
• Once your shortcakes are nice and golden, let ’em cool off for a bit. Then, it’s assembly time! Slice ’em in half, pile on those strawberries and a dollop of whipped cream, and sandwich ’em back together.
• Nutritional Information (per serving):
• Calories: 280
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 340mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 4g

Voila! You’ve just whipped up a batch of gluten-free strawberry shortcake that’s sure to put a smile on everyone’s face. With tender shortcakes, juicy strawberries, and a dollop of whipped cream, it’s like springtime happiness on a plate. So gather ’round with your loved ones, dig in, and savor every sweet bite!

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