When I was first diagnosed with celiac disease, I was immediately challenged to recreate many family favorite recipes. One of the most important, was my mother’s famous (and dare I say, ubiquitous, come summertime) strawberry shortcakes. Life just could not be the same if these delicate, light, fluffy, moist, subtly sweet and melt-in-your-mouth delicious shortcakes were no longer accessible to me. The recipe initially eluded me, and no gluten-free substitute could come close.
When my mother learned that she too, had to avoid gluten, this personal need became a downright family emergency! I felt at times that I was trying to re-invent the wheel, as for years, a truly successful gluten-free clone had seemed impossible. When I finally developed just the right combination of ingredients and presented it to my mother, I knew that all my hard work was worthwhile.
I served these again last night (pushing the envelope on spring berries, I know, but I found some yummy fresh strawberries and decided to go for it!) at a dinner party of gluten eaters, one of whom protested that he didn’t even like strawberries and didn’t care for shortcakes, either. That person went back for a second helping (!) and another accomplished baker admired the recipe so much that she took home a doggie-bag with the only shortcake left at the end of the night!
This late spring, summer – or anytime, really – please put my hard work to use for your family! I gift this amazing recipe to you, to use as you will. Try it plain with yogurt for breakfast; with ice cream and chocolate for dessert, or be a purist and pick some fresh berries this summer and smother it with yummy strawberries & blueberries with homemade coconut whipped cream for Memorial Day or July 4, or with fresh blackberries, raspberries, boysenberries, strawberry-rubarb coulis … you get the picture? This recipe goes with everything! In fact, I think I’ll go make some more right now since there are no left-overs!
Red, White & Blue Shortcakes are perfect for national holidays!
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup granulated cane sugar
- 2 tsp. gluten-free baking powder
- 1/2 tsp. baking soda
- 4 Tbs. shortening (Earth Balance® Shortening Sticks)
- 2 large eggs (or egg substitute)
- 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
- cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
- Toppings/fruit of choice (homemade coconut whipped cream recipe)
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 Jules Gluten Free™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, 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, homemade coconut whipped cream and/or yogurt.
Makes approximately 10-12 shortcakes, depending on thickness.
Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with 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!