Recipe for Strawberry Shortcake (Gluten-Free)

It may be Autumn here in New England, a time when many are visiting orchards to pick apples and select the perfect pumpkins for holiday pies and muffins …

Strawberry Shortcake has always been a classic Summer dessert but I think it can be served anytime of the year, including alongside the squash, pumpkin and pecan pies served during winter holidays! I made these delicious shortcakes recently … which are more biscuit-like, adapting a recipe from Sarabeth Levine, the acclaimed New York City pastry chef.

Ingredients

1 ½ cups of an all-purpose gluten-free flour

½ cup sugar, superfine (or use regular if you don’t have superfine)

1 ½ tsp. GF baking powder

1 tsp. orange zest

5 tbsp. unsalted butter, chilled, cut into small cubes

¾ cup heavy cream

1 tbsp. butter, softened

1 tbsp. organic sugar

2-3 pints organic strawberries, sliced thin

1 tsp. (gluten-free) organic vanilla extract

Whipped cream (I used a ready-made, but you can certainly make from scratch)

Directions

1. Preheat your oven to 375 degrees; line a large sheet pan with parchment paper.
2. Sift flour, ¼ cup of superfine sugar and baking powder, add in orange zest and cubed butter and stir in heavy cream.
3. Knead dough and roll out to approx. ¾ thickness. Cut out 8 cakes (2 ¾ thickness), using a round cutter (get creative and use a star or heart shape) and place cakes on pan. Cover tops with the softened butter and sprinkle with sugar.
4. Bake 18 – 20 minutes and let cool.
5. Mix the strawberries, ¼ cup of superfine (or regular) sugar and vanilla and let stand for about 1 hour. Cut cooled cakes in half, add in the strawberries and whipped cream and serve on plates or in dessert bowls

Enjoy

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