This strawberry shortcake recipe was one of the first desserts that we adapted to be gluten-free for the cookbook. It’s always been a crowd-pleaser, and this early success motivated us to keep pushing forward with GF baking, despite some occasional challenges and setbacks along the way.
Courtesy of "Artisanal Gluten-Free Cooking" by Kelli Bronski & Peter Bronski. The Experiment,
|2 cups gluten-free flour||1 egg, beaten|
|2 tsp gluten-free baking powder||2/3 cup milk|
|1/4 cup sugar||1 quart strawberries (for topping)|
|8 tbsp (1 stick) salted butter||1/4 cup sugar (for topping)|
To make the shortcake: Preheat the oven to 450°F. Grease an 8-inch round baking pan.
Stir together the flour, sugar, and baking powder in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
Combine the egg and milk, and add to the dry ingredients. Stir to form a thick batter.
Spread the batter into the prepared pan. Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
To top the cake: Combine the strawberries and sugar in a bowl, and let sit for at least 15 minutes to allow the juices to run.
Cut the shortcake into 6 pieces. Top each piece with the strawberries and whipped cream.
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