Gluten Free Strawberry Shortcake Easy Recipe | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 2019-04-19

Try this gluten free strawberry shortcake with strawberry whip cream. You are going to love it! 
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This video description contains  affiliate links.  If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you.  This helps support this channel so that I can continue to bring you more content.  Thank you very much for your support!  ~ Rockin Robin


Gluten Free Strawberry Shortcake Recipe
Ingredients: 
2 cups Bob’s Red Mill 1 to 1 baking flour
¾ cup milk
⅔ cup sugar, can use a little less if you want
1 Tbsp baking powder
¼ tsp. baking soda
6 Tbsp. coconut oil
¾ tsp. Salt
2 or 3 baskets of organic strawberries, trimmed and sliced

Strawberry Whipped Cream
1 ¾ cup strawberries, trimmed and sliced
1 cup organic heavy whipping cream
½ tsp. Vanilla extract
2 Tbsp. sugar

Directions:
Place the 1 ¾ cup of sliced strawberries into a blender and blend until they become liquified. Then pour the strawberry puree into a fine strainer over a saucepan and stir to push all the strawberry through leaving behind the seeds.

Heat the strawberries over medium heat, stirring constantly, for about 15 to 18 minutes. The mixture will reduce to between ¼ and ⅓ of a cup. Set aside to cool and then place it into the refrigerator to chill completely.

Preheat oven to 425 degrees F.

In a medium bowl add the flour, baking powder, baking soda, and salt. Stir well to combine.

In a large mixing bowl add the coconut oil and the sugar. Using a hand mixer, combine until it is somewhat fluffy. Then begin to add ⅓ of the flour mixture and ⅓ of the milk to the coconut oil/sugar mixture and beat until just combined.

Repeat this process until all the flour and milk are mixed in but not over mixed. Using a spoon, stir to make sure all the flour is mixed in.

Divide the dough into 8 even balls or 10 if you like your shortcakes smaller. Place the balls on a parchment paper covered baking sheet, evenly spaced out,. Place in the oven for 14 to 15 minutes or until the bottoms of the shortcake are a golden brown and the tops slightly browned.

Let the shortcakes cool before serving.

In the meantime slice the strawberries and let’s work on the strawberry whipped cream.  Place the completely chilled strawberry puree, the whipping cream, vanilla and the sugar into a medium bowl and either use a hand mixer or a whisk to whip up.

Serve by placing a shortcake on a plate covered with strawberries and topped with as much whipping cream as you like. Enjoy!

More Delicious Desserts: https://www.youtube.com/watch?v=y2F6idKCFR0&list=PL8B393D20CB82DBD4&index=2&t=192s

These shortcakes are so good that they can be enjoyed on their one with a cup of tea.

Thanks for watching and sharing!
Rockin Robin
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