I have been kind of all over the place when posting my weekly recaps, but your just going to have to wait until later this week for me to post it. Instead I have a special treat to share with you. First let me show you, then I will tell you all about it!!
Isn’t it just the cutest looking strawberry shortcake? This recipe belongs to Chef Angela McKeller, an award-winning recipe writer, freelance recipe developer/tester, cookbook author, Frenchie enthusiast, adrenaline junkie, and avid foodie! She has a new cookbook out on kindle and soon to be a hard copy called Gluten-Free Made Easy As 1,2,3: Essentials For Living A Gluten-Free Life. I was asked if I would like to make one of the recipes for her upcoming cookbook, to give my opinion and show a photo of the Strawberry Shortcake that I made. To my surprise she used my photo and put a little blurb about me in her cookbook! I couldn’t believe it! One of my photos and my name with my blog name is in an actual cookbook!! This has been the biggest accomplishment in my blogging career so far. I am truly honored and ecstatic!!!
Your probably wondering if I am now going to be gluten-free. Well I’m not, but it doesn’t mean I don’t like gluten-free foods. I support all food groups whither your gluten-free, vegan, vegetarian, meat-eater or a chocolate fanatic. I love all foods and I am always willing to step out of my comfort zone to try new things and this recipe was sure new to me!! But let me tell you, it is a fantastic recipe! You know my Husband, the picky one, the one who won’t even try anything if he thinks he doesn’t like one of the ingredients. Well I told him I was making Gluten Free Strawberry Shortcake for a cookbook and he was like ewww!!! Gluten Free!!!! No thanks! Then I gave it to him after all how could he not try one of these darling little shortcakes? Well he couldn’t resist and you know what? He ate 2 of them in one night! He was shocked how good they were! He even liked the coconut whip cream I put on top!
These shortcakes are light, fluffy and kind of reminds me a little bit of a sponge cake. They are really easy to make too!! Instead of traditional flour you use cornstarch. I never used cornstarch in baking before and I was pleasantly surprised that it turned out!! For the whip cream I used canned coconut! All you do is place a can of full fat coconut into the refrigerator overnight, don’t shake it and the next day, carefully open the top and scoop out all the coconut meat, leaving the coconut juice for another use. Beat the coconut meat with some vanilla extract and sugar if you’d like, until it is light and fluffy Now you have coconut whip cream! I love doing this!! I will tell you though, it does have a coconut taste, so if you’re not a coconut fan, I don’t recommend the whip cream. Plus these shortcakes are also good plain! Hubby and I took just the shortcakes the next day for our lunches.
A light, fluffy gluten free shortcake filled with fresh strawberries marinated in a pinch of bourbon.
- 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
- 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.
- Strawberry Shortcake Recipe by Angela McKeller
Calories per Strawberry Shortcake not including whip cream: 199, Fat: 5, Cholesterol: 61, Sodium: 135, Potassium: 66.8, Carbs: 36.7, Fiber: .07, 26.3, Protein: 2.2
If your just starting out to be gluten-free whither it is for health reasons or your just curious, you should check out the kindle book, it’s only $5.95. It’s a great book to help jump-start your way for a gluten-free lifestyle. Plus the book has great recipes like yeast free sour dough bread, Chicken Parmesan, Mac and Cheese and so much more. You can also get more Gluten Free information at Gluten Free University Website or the Facebook Page.
Please know, that I wasn’t asked to write this post. I did this on my own because I was so excited to share this recipe with you, plus I am proud to be apart of this wonderful organization that helps so many people live better, happier and healthier lives.
Have a great weekend everyone and stay tune tomorrow for the manly meal!