Gluten-Free Strawberry Short Cake
This gluten-free strawberry shortcake recipe will be the talk of all your summer parties. This recipe is easy to follow, and its airy texture and flakey melt-in-your-mouth flavor will remind everyone about the shortcake that grandma used to make. No more buying those weird store-bought sponge cakes—this is the real deal! Please keep reading to learn exactly how to make this spectacular dessert.
Ingredients
- 2 cups gluten-free flour
- ½ teaspoon salt
- 3 eggs
- ½ tablespoon baking powder
- 1 cup dairy-free butter
- 1¼ cup sugar
- ⅓ cup almond milk
- 2 teaspoons vanilla extract
- ¾ teaspoons vanilla bean paste
Instructions
- Preheat the oven to 325°. Grease pan with baking spray.
- In a medium bowl, combine flour, baking powder, and salt.
- In a mixer, beat butter on medium until creamy, about two minutes.
- Add sugar and beat for another 1 to 2 minutes.
- Add your eggs one at a time making sure to mix after each one.
- Add in both vanillas and slightly mix.
- Pour in half of your dry mixture and beat until combined. Then, Add the second half of the mixture.
- Next, add your milk and mix until just combined. Your batter will be slightly thick
- Spoon batter into pan and spread well. Bake for 25-30 minutes or until a toothpick comes out clean.
- Use a circle cut out to make circle cakes and top with homemade whip cream, fresh strawberries, and strawberry syrup.
Video
Notes
Gluten-Free & Dairy-Free
Nutrition
Calories: 279kcal