Gluten Free Strawberry Shortcake with Homemade Whipped Cream
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Yield: 9 shortcakes
Fresh macerated strawberries compliment a moist and spongey gluten-free vanilla cupcake (cut in half to make two stacked layers), and homemade whipped cream. This dessert can be whipped up so fast (ha, a pun) and its payoff in flavor is eye-rollingly delicious.
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Ingredients
For the Macerated Strawberries:
- 1 lb. fresh strawberries rinsed, stems removed, and quartered or sliced
- 2-4 tablespoon granulated sugar adjust amount depending on sweetness of your strawberries
For the Homemade Whipped Cream:
- ½ cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
For the Shortcakes:
(Dry Ingredients)
- 1 ¼ cups high-quality gluten-free all purpose flour containing xanthan gum I recommend using a rice flour blend. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ⅔ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
(Wet Ingredients)
- ⅔ cup buttermilk (make your own by using ⅔ cup milk + 1 teaspoon vinegar)
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
To Macerate Strawberries:
- Add 2-4 tbsp. of sugar to sliced or quartered strawberries. Stir to combine. Cover, and refrigerate for at least 30 minutes to overnight. The longer the strawberries macerate, the more syrup they will produce. I made them in the morning, refrigerated for 6 hours.
For the Shortcakes:
- Preheat oven to 375 F.
- Grease a cupcake tray with butter or non-stick spray, line with cupcake liners, or use a silicone cupcake tray.
- In a medium-sized mixing bowl, add gluten-free flour, granulated sugar, baking powder, and salt. Stir to combine until evenly distributed.
- Add in the buttermilk, egg, oil, and vanilla extract. Whisk until just combined.
- Pour the batter into the cupcake wells, filling about ⅔ of the way full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow shortcakes to cool completely.
For the Homemade Whipped Cream:
- Place a large mixing bowl or bowl of a stand mixer and whisk attachments in the freezer for 15-20 minutes to chill. Tip: You want it to be cold to the touch.
- Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl. Whisk on high speed until medium to stiff peaks start to form, about 1-2 minutes. Do not over-beat, or you will break or deflate the whipped cream. I used an electric hand mixer.
- Serve immediately.
To Assemble:
- Slice each shortcake in half, setting the top-half aside. Then, spoon the macerated strawberries onto the bottom-half, followed by whipped cream. Place the top-half of the shortcake on top of the whipped cream, giving it a slight press. Spoon more whipped cream on top, and then top it with a strawberry (optional). Eat with a fork.
Notes
- Only top the shortcakes with strawberries and whipped cream that you're going to serve right away. I recommend making the whipped cream fresh at every serving.
- If serving all 9 shortcakes at once, you may want to make a double batch of whipped cream as it is a half recipe.
- Make sure your powdered sugar contains cornstarch, as it helps to stabilize the whipped cream for several hours.
- Store shortcakes in an airtight container at room temperature for up to three days.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!