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.

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

  • 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


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!

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.