This year, in Alberta, we have missed spring and gone straight into hot summer days. The weather has not been good for fires, trees, grass … but one thing that it has been good for is my garden! I put my garden in early and I have things growing BEFORE June!! Here in Alberta …this is early!
Yesterday, I was out in my garden and the strawberry patch has little strawberries growing… I am amazed!! Hopefully your garden is growing as well, as the grocery store prices are a little crazy! Plus, fresh garden strawberries have amazing flavor. I’m not sure how much flavor gets packed into such a small little berry.
I live in the country and a few years ago my neighbor gave me strawberries from her 40 year old patch. She told me they would multiply and that they were THEE BEST strawberries… she sure was right on all fronts! I’m thankful for country neighbors … we are a true community who share and help each other.
I love that very soon we will have soooo many strawberries growing that my family will HAVE TO eat fresh garden strawberries each day, to keep up with the patch!💕🍓💕🍓
The cake has dairy in it, which does not bother my dairy free hubby, so I just make coconut whipped cream for him to put on top and he can enjoy, If you need DF whipped cream, you can substitute as well. Yet, my teens and myself like it best with dairy 😊.
My teens LOVE strawberry shortcake. I don’t make it often but a summertime BBQ, backyard birthday party or just a simple sunny day seems perfect for strawberry shortcake… or maybe you could make it for Father’s Day?
My Gluten Free FAMILY Cookbook will be available within the next few weeks! Here is a recipe you will find in it …. hope you are getting as excited as myself to share my family recipes!! It takes months and many hours to put it all together and I just can’t believe I will be able to share it with you soon!!!!
GF 🍓Strawberry🍓 Shortcake Recipe
1 cup My Favourite 1:1 GF Flour*
½ tsp. Xanthan Gum
3 tbsps. Cornstarch
1 tsp. Baking Powder
pinch Salt
⅓ cup Butter, room temperature
¾ cup Sugar
½ tsp. Almond Extract
3 Eggs, room temperature
⅔ cup Buttermilk, room temperature
*Flour blend is VERY important in end product. If you decide to use a different flour blend, do NOT add the xanthan gum from this recipe if it has a gum already in it, or it will not turn out. You will find my favourite 1:1 flour recipe in my upcoming FAMILY cookbook or if you have my CHRISTMAS cookbook, you will find it in there. If you are using a premade mix, I find Kinnikinnick works the best for premade in my recipes (just leave out the xanthan gum in my recipe if you choose this option).
In a bowl, measure the flour, xanthan gum, cornstarch, baking powder and salt. Then whisk and set to the side.
In your Kitchen-aide, cream the butter and sugar. Then add one egg at a time, then the almond extract and buttermilk. Scrape sides. Then add the dry ingredients and mix until well combined.
I make these into individual shortcakes, they are easy to serve and look pretty. I have circle, square and heart shaped cupcake pans. You can use whatever you have. In the photo, you will see that I have used my square pan.
Bake in a 350ºF oven for 20 minutes.
Cool completely before serving with whipped cream and strawberries.
If you are dairy free, use coconut whipped cream.
Enjoy!
“Behind every recipe you love is a story you want to share.”
My Favourite Flour Recipe is in this book.
Did you know this year, I have updated the format and added 2 recipes to this book? People gave me feedback and I listened.
AND it is now available in PAPERBACK, HARDCOVER and EBOOK?
Did I mention…. I am VERY excited about my NEW FAMILY Gluten Free cookbook that is coming out in the next weeks. It is in the final proofing and publishing steps. Follow my blog or social media to find out when it is available.
