Strawberry season is here! It’s the beautiful time of year when we get to enjoy the juicy sweet red berries. School ends and long summer evenings are at their best. It is also an exciting time in the Weaver family as we celebrate our oldest and youngest’s birthdays!
Strawberries are such a versatile treat– you can enjoy them fresh, in homemade ice cream, in homemade jams and jellies, and in our family’s all time favorite, strawberry shortcakes!
However, gluten intolerance (an unfortunate reality for many) has become a barrier to enjoying many of our traditional summer time treats. Several people in my family have to watch their gluten, so I was so excited when we added our own gluten-free section here at the Weaver’s Orchard Farm Market. From cake mixes and brownie mixes to flour and pizza crust mixes, you can find so many tasty gluten-free items in our farm market.
One of my favorite products that we sell is the Bob’s Red Mill gluten-free 1-to-1 flour. This flour is incredibly versatile and rarely disappoints. After experimenting a bit I was able to come up with this tasty Gluten-Free Strawberry shortcake recipe.
Gluten Free Strawberry Shortcake
This is handy treat to enjoy at your family’s summer time cook out. You can also jazz up the presentation and serve it in cute little tea cups (my daughters prefer eating anything in a tea cup) for a more formal event.
- 1 cup milk
- 1 tsp Braggs apple cider vinegar
- 1 cup butter, room temperature
- 4 eggs
- 1 cup sugar
- 1 tablespoon vanilla (homemade is best!)
- 3 cups Bob’s Redmill 1 to 1 gluten free baking flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
We love to add this lovely topping mixture to our shortcake (your family may prefer milk or ice cream):
- 1 pint of heavy cream
- 1 tablespoon of granulated sugar
- 2 tsp of vanilla
- Fresh berries
- Gently stir together milk and vinegar and set to side (you want to let this stand at least 5 minutes). Beat butter, eggs, sugar and vanilla on high until well combined. Add the Milk mixture.
- In a large bowl whisk together flour, baking powder, baking soda and salt until combined and gradually add to liquid.
- Fill cupcake tin with liners and fill ¾ full. Bake 12-15 minutes at 350 until a toothpick comes out clean. Be careful not to overbake or they will become dry and crumbly.
- Beat heavy cream, sugar and vanilla on high until peaks form. (This cream is not overly sweet so if your family has a sweet tooth simply increase the sugar.)
- Top the shortcakes with fresh berries and a dollup of fresh topping!
We hope you are enjoying your strawberries as much as we are. See you in the berry patch!