This Gluten Free Strawberry Shortcake recipe features soft, gluten free angel food cake cupcakes topped with fresh strawberries and a light, sweet strawberry syrup. A classic dessert for summertime.
1tbspsugar*I use coconut sugar (this makes for a browner sauce - whiter sugar makes a more red sauce)
Instructions
FOR THE STRAWBERRY TOPPING
Add the cut strawberries to a medium mixing bowl and sprinkle the sugar on top. Stir it well to coat all the berries.
Cover the bowl and refrigerate for at least 1 hour.
FOR THE CUPCAKES
Preheat the oven to 350 and line 2 cupcake tins with 12 wells each with parchment paper liners - two dozen - you will have extra cupcakes!
Add egg whites to a large mixing bowl and set aside, at room temperature, for 30 minutes.
In a medium bowl, sift ¾ cup of sugar, starches, and flours and set aside.
Add cream of tartar, salt, and vanilla to egg whites and beat at medium speed until soft peaks form.
Bit by bit, add in the ½ cup sugar, beating on high speed until stiff peaks form.
Gently fold in the flour mixture ½ cup at a time.
Pour into the wells of the prepared muffin tin and slice the mixture with a knife to remove air pockets.
Bake on the lowest rack for 25 minutes, looking for a lightly browned top.
Let cool on a wire rack for 1 hour.
THE FINISHED STRAWBERRY SHORTCAKE
Stir the strawberries well. Cut a cupcake in half and top with the berries and drizzle with the syrup. Add whipped cream if desired.
Video
Notes
If you want to have a dairy free strawberry shortcake, try this vegan whipped cream recipe made from coconut milk.
TIP! If you don't have time to make the cupcakes, chop in a teaspoon of fresh mint and serve the berries on their own.
The freshly baked angel food cake will keep well for about 1 week in the fridge. Store it wrapped in plastic to keep it from drying out. If you wanted to freeze the rest, wrap tightly with foil or place them in a freezer-safe bag and keep them in the freezer for up to 4 months.
Add other fresh summer fruit like blueberries, blackberries, and peaches.