When was the last time you had strawberry shortcake? For me, it had been a very long time until I decided I could bake my own shortcake and went and bought a special pan called “dessert shell pan”. Well, I was just so pleased with how they looked when I finished baking them. And, even better, everyone loved it. Just the other day, I made homemade Hostess Twinkies, gluten free of course. When I made those is when I got the ‘aha’ moment for the shortcake. I will be sharing the Twinkies recipe (filling and all) soon.
7 extra large eggs , separated*
11 ounces my gluten free flour
1 Tbsp baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
1/2 tsp vanilla
1/4 tsp lemon extract
1/4 tsp almond flavoring
First you will need to preheat the oven to 350°F. Then spray your baking pans or butter them and dust with some gluten free flour.
Place all of your dry ingredients into a bowl and all of your wet ingredients (except the egg whites) into another bowl. This just helps you have it all ready so everything moves smoothly.
This is really easy to mix up. Beat the egg whites until they are stiff but not dry. I like to beat the egg whites first and set aside till the rest of the batter is mixed.
Next put all the remaining ingredients into a mixing bowl and beat until well incorporated and fluffy looking. Now you can start folding in the egg whtes about 1/4 at a time. Be gentle here. Don’t beat them in or mix them too vigorously. The gentle folding in of egg whites gives you a nice light cake.
Fill each section of the dessert shell pan about 2/3 full. They will expand during baking, but will shrink some during cooling, so don’t worry when you see the expanding! Bake them for 8-12 minutes, until golden brown. The time will depend on your oven and the actual size of the pan you are using. I seldom go by time and usually just eyeball it to see if it is ready.
Ok, after you let the cakes cool about 5 minutes, just make sure it isn’t stuck along the sides by running a knife along the outside edges of the cakes. Turn the pan upside down on a cooling rack and give the pan a couple of sharp taps to release the cakes. If they don’t all come loose, check again with the knife and/or give another really sharp tap.
2 pounds strawberries
1/2 cup sugar
juice from 1/2 orange
1/2-1 tsp cinnamon (to your taste – some people prefer more, some less)
Wash the strawberries and remove the stems. Cut the strawberries into fourths if small or into eights if large. Add the rest of the ingredients and stir together well. Cover and store in refrigerator until needed. Optional: Adding chopped walnuts to this mixture is also very good. I don’t have any added here this time.
Other necessary ingredients
Vanilla Ice Cream
Final assembly. Place a shortcake on a plate or bowl. Add some strawberries and liquid from the berries about half the amount you want to use on the serving. Next add some ice cream on top of that and top that off with more strawberries and whipped cream.
Hmm. Next time I make this I am going to experiment with adding chocolate ice cream. After all, strawberries and chocolate do make a good pair!
*Tip: Be careful not to get any yolk in your egg whites or they will not whip properly