A Strawberry Shortcake recipe that’s Gluten Free
In the Northwest, May and June are confusing months. Days start out cold…just like too many days in Seattle….. but by late afternoon a wonderful transformation occurs and it can feel like summer.
One day recently, it was at least 80 degrees in the house by 4 o’clock.
It requires a bit of creative layering of clothes throughout the day, but the jackpot of sunshine at the end of the day makes it all worthwhile. (Can you tell I grew up in Florida, Texas and Southern California???)
We have a westerly facing front porch where we try to make it a nightly ritual to sit and absorb the sun while it lasts. I just returned from California where sunshine is plentiful, what a nice break from the rain in Seattle. I went down to LA for the Celiac Disease Foundation’s conference and to visit my brother and his wife (more on the conference in another post).
The best gluten free Strawberry shortcake…
in my opinion is Pound Cake. I cut the recipe in half from my book Cooking Gluten-Free! it was the perfect amount so that we only had half as much to attach to our waistlines but could still enjoy a little treat. A half recipe fit into a 9-inch round cake pan, and it only needs to bake for about 25 minutes.
The cake is topped with whip cream –whipped with a little sugar and vanilla–not too sweet–and fresh strawberries. The berries looked so amazing in the grocery store but these actually needed to be tossed with a bit of sugar. June will be a better month for strawberries, our local berries will be ripe and ready.
Strawberry shortcake has always been a special treat…..to me it signifies the beginning of summer…… running around barefoot, playing outside, taking a trip to the beach, working in the yard and sitting down to eat that wonderful combination of sugar, butter, and flour topped with sweet strawberries and whipped cream.
Most people have terrific memories of events in their childhood and they often revolve around homemade food, family, and vacations. I was thinking the other day how we, as adults, need to be sure that we teach our children how to cook and we need to cook for them from scratch so they know what good food tastes like.
Cooking gluten free from scratch
The subject is loaded with such emotion — we should spend time cooking each day?? many of you are probably ready to scream at me–who has time you say?—pretty much each day I ask myself the same question. But in the end I rearrange things to make it happen and am generally happy with the results of the effort. The fact remains that you have the power to eat well on a gluten free diet and little by little each recipe you make adds to your collection of favorites.
My motto is “somehow I will make it all work out” and guess what? with that attitude it does. Children learn from that attitude and they also love to join you in the kitchen, but it helps if you start them cooking early in life. I certainly can’t boast of any help in my kitchen these days with teenagers, though they do handle the dishes many nights. I know they appreciate having the skills to cook and eat well.
The kids enjoy having a garden in the backyard and eating fresh food. Their friends love our gluten free pizza, mac and cheese, baked goods and have even ask for special cakes that are gluten free made with the Multi Blend gluten free flour mix even though the friends don’t require a special diet.
We are in such a routine now with cooking, that eating out seems like more work. My sister-in-law made an amazing pasta dish while I was visiting in California–it was better than anything we could have had that night dining out, cooking is such an important skill to pass along to the next generation.
But I have digressed….June is generally the best month for fresh strawberries so you might want to perfect your gluten free baking with the Pound Cake recipe right now. It is easy to make—less than 8 minutes to combine ingredients and about 25 minutes in the oven. Brilliant!