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Gluten Free Strawberry Shortcake

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This was my first try at gluten free cooking and it turned out pretty well. I halved the original recipe, as suggested on the website I read it on, and whipped out my brand new cake pan and got started. It was really easy to make, probably thanks to the great gluten free flour mix from High Crow Gluten Free Foods, and ended up tasting really delicious! I had a hard time finding Gluten-Free Sour Cream and, according to Google, only low fat Sour Cream has gluten in it anyway, so I just used the normal stuff. I hope you enjoy this as much as I did!

For other first time Gluten Free bakers: the gooey-ness of the batter really surprised me, it’s a lot stickier then regular cake batter, and I was sure that I was doing something wrong! But have no fear, it all worked out in the end!

Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 ½ cups sugar
  • 3 eggs
  • 1 ½ cups Multi Blend gluten-free flour mix
  • 1 teaspoon guar gum or xanthan gum
  • ½ teaspoon baking powder
  • ½ cup gluten-free sour cream
  • 1 teaspoons vanilla extract
  • Confectioners’ sugar for dusting top of cake
  • Whipping cream
  • Strawberries
Preheat oven to 350 degrees.
Butter a 9 inch cake pan.
Put the sugar and butter in a medium sized bowl.
Mix the butter and sugar together until smooth.
Add the eggs one at a time, mixing well after each egg.
Mix together flour, xanthan gum and baking powder together in a bowl.
Add flour mixture to the egg mixture, blending well.
Add sour cream to mixture, and blend well.
Pour mixture into cake pan.
Bake the cake in your preheated oven for 30-40 minutes (until a toothpick comes out clean!).
Let cool in pan for 10 - 15 minutes and then put a cooling try to cool completely.
When it is completely cool, garnish with whipped cream and strawberries and enjoy! Nom nom nom!
Optional: Make remaining cake look like PacMan to make your roommates laugh when they get home!

 

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Land Acknowledgement

Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.