Baking

Strawberry Shortcake – Gluten-Free

When I was a kid my mom made the best Strawberry Shortcake!  I remember one night that was all we ate for dinner.  So, when I heard a friend was having a Strawberry Shortcake Party, I had to whip some up!

Instead of making everything from scratch – which was my original plan, I used a Pamela’ Classic Vanilla Cake Mix and I am happy to say the results were amazing!

Here it is; my notes are in italics:

Strawberry Shortcake

1 – 21 oz bag of Pamela’s Classic Vanilla Cake Mix
12 Tbsp. butter, softened to room temperature, not melted, cut into slices
4 eggs – we used duck eggs because we had them on hand
1/3 c water

1 pint of strawberries, rinsed and hulled
3-5 Tbsp. sugar

1 package Vanilla Jell-O Instant Pudding
2 cups Coconut Milk – you can use regular milk -or another type of milk – here too, it would definitely set-up better.
1/2 tub Cool Whip
1/8tsp coconut flour (optional)

If you can, do these steps the night before.  If you can’t, allow enough time for the strawberries to macerate (1-3 hours) and the cupcakes to cool. 

In a medium bowl, add the cake mix, butter, eggs, and water.  Do not follow the pound cake directions on the bag!!! Beat on low for 1-2 minutes.  Stop and scrap down sides.  Continue beating, but at medium to high, just until the large chunks of butter break up (approx. 1-2 minutes).

Fill each liner with 1 1/4 Tbsp. batter – we used our cookie scooper and filled it full once and then half again, pouring only a quarter of the half into each cup. 

Bake at 350* for 15-18 minutes, or until the tops are lightly golden and the toothpick comes out clean.

While the cupcakes are baking, slice up the strawberries – we used an egg slicer to quickly slice the strawberries.  As you slice up the berries, place them in a small bowl, layering strawberries and 1 Tbsp. sugar.  Repeat until all the strawberries are sliced.  Top the final layer of strawberries with the remaining sugar.  Cover and either place in the fridge overnight, or leave it on the counter for an hour or two to macerate.

When the cupcakes are done, pull them out and let them cool in the pan.

While they are cooling, pour the pudding mix into a  medium bowl, add milk and coconut flour – If you are using regular milk, do not use the coconut flour.  We added it simply as a thickner.  Whisk together for 2 minutes.  Chill in fridge for 5 minutes, then transfer to the freezer for another 2 minutes – If you are using regular milk, place the bowl in the fridge for 5 minutes. The freezer will help thicken the pudding a little more.

After the pudding has set a little – it may be a bit runny, but don’t worry, the Cool Whip will help, pour 1/2 into a mixer and add Cool Whip. Whip on Medium – Low until combine.  The pudding mixture will begin to thicken up. If it still looks runny, add a bit more Cool Whip and mix again.  The consistency should be close to room-temperature Cool Whip.  Return to the fridge until ready to use.

Once the cupcakes have cooled, and the strawberries are done, using a paring knife cut the cupcakes in half, crosswise.  Place the bottom of the cupcake onto a new cupcake liner, or onto your serving platter.  Take the Jello-Cool Whip cream and spoon a small amount on to the bottom cupcake.  Carefully remove strawberries with a spoon, try not to get too much syrup as it will cause the strawberries to slide off, and add them on top of the cream.

Add the top of the cupcake and place a dollop another drop of cream and add a strawberry on top.

Serve, or set in the fridge for later.

Makes 12-16 Shortcakes with 12-10 left over plain cakes.

Stores in an air tight container, Ziplock, or cupcake cake holder; lasts up to 2 days in the fridge.

~*~*~

Enjoy!

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