Wednesday, November 5, 2008

Recipe: Strawberry Shortcake

If there's one thing we've learned over time, it's that gluten-free desserts can be just a delicious as their gluten-filled counterparts. And this strawberry shortcake recipe is the perfect example. Ours is based off the Better Homes & Gardens version, which we've modified to make GF.

Ingredients
2 cups GF flour
1/4 cup sugar
2 tsp baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk

Steps
  • In a bowl, stir together sugar, flour and baking powder.
  • Cut in the butter until mixture resembles coarse crumbs.
  • Combine the egg and milk, and add it to the dry ingredients.
  • Stir just enough to fully moisten dough.
  • Spread batter into a greased eight-inch round baking pan.
  • Bake in preheated 450-degree oven for 18 minutes. (Check to make sure it's done by inserting a wooden toothpick. It should come out clean.)
To top off the dessert, slice strawberries and mix them in a bowl with a liberal sprinkling of sugar. Let them set for a bit before putting them over the top of a slice of shortcake. For an added bonus, make some fresh whipped cream for the ultimate dessert! Enjoy!

- Pete

2 comments:

Anonymous said...

Just how thick is this batter supposed to be? Mine is so thick it seems to need more water.

One of your other recipes (blueberry muffins) was similar. I think there was a misprint in the amount of liquid.

Misprints (and other errors) are very common in cookbooks (and other books, but cookbooks are more important ;) )

Is there an errata list for your cookbooks?

I'm going to add just a little more milk; as a long time cook, even of GF baking, this dryness is just TOO dry. I've seen drop biscuits much much wetter than this. In fact, I've seen rolled biscuits much wetter ;)

Thanks for doing the cookbook, even so!
Meran

kellibronski said...

This recipe as well as the blueberry muffins do not have typos. The liquid amount is accurate. If you prefer a wetter batter go ahead and add some more milk, but this is how we like our shortcake. :) Also, the amount of butter in both the shortcake and muffins really impacts the moisture content and they cook beautifully even if the batter seems a little drier than you would expect.

Enjoy!
Kelli