We are fortunate in our new location to live right around the corner from a good-sized farm. One of the crops they grow each year is strawberries. On the way home from school one day, we stopped to pick a few pounds. It was one of those days that I would have loved to bottle up and store - blue sky, puffy clouds, warm breeze, the satisfaction of picking our own food...definitely a special experience. We brought them home and ate a bunch right away, then after dinner, someone happened to mention strawberry shortcake. We generally steer away from large desserts most nights. But having several pounds of fresh-picked strawberries in the fridge, along with a carton of whipping cream, it seemed like too good an opportunity to pass up. I made a gluten-free vanilla cake, and my son took care of the whipped cream using the Kitchen Aid. It was delicious - a nice indulgence on a warm, breezy June evening. The cake only takes 30 minutes to bake, so the strawberries and whipped cream can be prepared while it bakes. I never buy GF baking mixes, preferring to use my standard recipes and substitute my own blend of flours. I use only brown rice flour, tapioca starch, and potato starch as a substitute. This works well for cookies, cakes, breads, pancakes/waffles, and quick breads. If you have the 3 flours above, as well as xantham gum, you can make great GF baked goods without spending a lot of money. A more primal/paleo approach to this dessert would be to make whipped cream without sugar added, or even making whipped coconut cream, and serve with strawberries, skipping the cake. That would be more of an every-day indulgence, and much lower in carbs. This recipe would make enough to serve 6, given a serving size equivalent to that in the photo. GF Vanilla Cake 1/2 cup brown rice flour 1/4 cup potato starch 1/4 cup tapioca starch 1/2 tsp xantham gum 1/4 tsp salt 1/2 cup sugar 1/4 cup butter 1 egg 1 tsp vanilla 1/2 cup milk 1. Mix dry ingredients together. 2. In a small bowl, melt butter, then add in egg, vanilla, and milk. Beat together. Pour wet ingredients into dry ingredients and mix until well combined. 3. Pour batter into a 9-inch square or round cake pan. Bake at 350 degrees for 25-30 minutes. Whipped Cream 1 cup of heavy or whipping cream 1 tsp vanilla 2 Tbsp sugar Add ingredients to a mixing bowl. Using a hand mixer, stand mixer, or whisk, beat until stiff. Assembly: Cut square slices of cake. Slice in half through the middle. Layer cake, strawberries, and cream.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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