The following post and Strawberry Shortcake recipe is from my friend Jules. Jules has been a long time celiac/gluten-free advocate and owns the company gfJules, which sells all-purpose gluten-free flour and baking mixes. You can purchase her products and find more great recipes on her site gfJules.com.
Think back to when you first went gluten free. What recipes were family favorites or something that you thought you would mourn the loss of in your new life without gluten? Was it your grandmother’s pie crust recipe? Your family’s traditional Thanksgiving casserole? A favorite cookie, perhaps? Well, at the top of my list was strawberry shortcakes.
It seemed simple enough to recreate my mother’s famous shortcakes — there were only a few ingredients, after all — but what at first glance seemed like it ought to be easy proved a monumental task. It took me dozens of tries and lots of wasted effort, I assure you. There may have even been some tears. I nearly gave up until my mother was also diagnosed with celiac disease. Then I knew I had to bring this recipe back for our family because it wasn’t just about me anymore.
The secret sauce, so to speak, proved to be the flour. The other ingredients were really all the same in slightly different proportions, but the gluten free flour combination proved elusive. When I finally struck upon the right mixture it was magic. The rise, the layers, the flavor! Shortcakes were back!
I was so pleased and honored when my friend Linda asked me to share this family treasure with her readers as well. It’s such an easy recipe and so beloved, I just know your family will love it too. And especially at red, white, and blue holidays where fresh, colorful berries are at every market stand, you’ll find lots of opportunities to use this recipe, I’m quite sure!
Enjoy this simple recipe and its “secret sauce” and please feel free to share (or keep it all to yourself!). From my family to yours.
Yield 10-12 shortcakes
- 2 cups gfJules™ All Purpose Gluten Free Flour
- 1/4 cup granulated cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 Tablespoons shortening (I like Spectrum Palm Shortening)
- 2 large eggs (or your preferred egg substitute)
- 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (I like So Delicious® Vanilla Coconut Yogurt)
- Cinnamon sugar mixture: 3 Tablespoons sugar + 1/2 teaspoon cinnamon
- Strawberries and/or other fruit of choice
- Whipped cream (for dairy free try Jules' homemade coconut whipped cream)
- Preheat oven to 400° F (static) or 375° F (convection).
- Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives.
- Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle but do not over-work the dough).
- Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut straight down into circles with a biscuit cutter or the rim of a drinking glass without twisting. Note: the sharper the cutter, the higher the rise in the shortcakes, as the edges will not be compressed, and thus can rise in layers. Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
- Bake for 8 - 10 minutes or just until the tops are lightly browned. Do not overbake!
- Serve topped with fresh berries, ice cream, whipped cream and/or yogurt.
If topping with fresh strawberries, it’s best to wash, cap, chop the berries, sprinkle with some sugar to taste, then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!