Recipe: Strawberry Shortcake
The "short" in shortcake refers to the gluten strands, just in case you were wondering. Rather than the high-gluten flours that you want to use for baking yeast breads, which provide the fabulous texture we all crave — thus making gluten-free breads an art unto themselves, lacking that key ingredient — gluten is the enemy of a flaky, crumbly shortcake.
- 1 & 3/4 cups unbleached all-purpose flour
- 2 teaspoons aluminum-free baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 cup sugar
- 1/4 cup butter, softened
- 1/4 cup sour cream
- 1/4 cup milk
- Zest of 1 lemon
- 2 quarts strawberries, hulled, chopped
- 2 tablespoons sugar
- 1 pint heavy cream
- 4 tablespoons confectioners' sugar
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
Shortcakes: Preheat oven to 425 degrees. Lightly grease a baking sheet.
Place the flour, baking powder, baking soda, salt, and sugar into a large mixing bowl. With a fork, mix in the butter and the sour cream until the mixture is crumbly. Stir in the milk and lemon zest.
Place the dough onto the prepared baking sheet, and knead just until it comes together. Pat into a rectangle a half-inch high, and cut into 6 portions. Separate the portions, then bake the shortcakes for 15 minutes until golden. Let cool.
Cream: Place the cream, sugars and vanilla into a large mixing bowl. Using an electric mixer, beat until the cream holds peaks.
Assemble the dessert: Place a shortcake onto a dessert plate. Top with whipped cream, then top that with strawberries. Serve immediately.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on June 14, 2011.