I prefer making my cake from scratch when I have the time. However, if you are in a hurry or are not a baker...you can "doctor up" a gluten free cake mix to get similar results. Let's face it...you don't have to be a chef to get a great dessert! I will share my favorite shortcake recipe with you but I will also give you tips on how to "doctor up" a cake mix to get very similar results. Baking should not be stressful! If you don't have all the ingredients on hand for baking gluten free from scratch then it might make more sense for you to "doctor up" a gluten free cake mix. Pillsbury makes a pretty decent gluten free cake mix and the one they carry at Aldi in the midwest is also really good. Gluten free baked treats are rather expensive and difficult to find and many of them are just plain disgusting. This is an affordable and easy way to make a fantastic gluten free treat that EVERYONE will eat! :)
Shortcake Recipe: (This recipe makes a bunch so you can half the recipe if you want)
- 3/4 cup sugar (you can use raw sugar if you prefer)
- 3/4 cup margarine (make sure it is a margarine that contains at least 65% fat or it will won't work well for baking! I found that Kroger brand works well and it is cheap! (It can be found at Kroger or Fry's grocery stores). Or substitute real butter or you can substitute Crisco if you are dairy free
- 3/4 cup real mayonnaise (this will give the cake a moist, rich texture. You will not taste the flavor of mayonnaise at all! Trust me! This is a great option for people that need dairy free options! I use BEST FOODS brand since it is gluten free & dairy free.
- 1/2 cup water
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. almond extract or baking emulsion (I prefer the baking emulsion which I find in the cake baking department at Michael's crafts, JoAnn Fabrics, Hobby Lobby & Walmart
- 2 tsp. butter vanilla baking extract or emulsion (optional)
- 4 eggs
- 3 cups of gluten free flour (If you don't have a gluten allergy then you can just use regular flour).
- 1 tsp. Xanthan Gum if your gluten free flour blend doesn't contain it. If you are using regular flour or if you gluten free flour blend already contains it then you don't need to add this ingredient.
IF YOU HAVE CHOSEN TO USE A GLUTEN FREE (OR REGULAR) CAKE MIX INSTEAD OF MAKING THE SHORTCAKES FROM SCRATCH THEN PLEASE DO THE FOLLOWING TO "DOCTOR UP" THE BOXED CAKE MIX.
FOLLOW THE INSTRUCTIONS ON THE BOX THEN ADD:
- 1/2 cup mayonnaise
- 2 tsp. almond baking emulsion
- 2 tsp. butter vanilla baking emulsion (optional)
Take rinsed strawberries and slice them up and place in a bowl. I like to add just a tablespoon or two of sugar and then cover with plastic wrap and let them rest on the counter for at least an hour or two so the strawberries produce juice. Spoon the berries and juice over the shortcakes. I like to add a dollop of whipping cream (or cool whip - specialty stores carry a non-dairy coconut milk version of cool whip which works well too). I grate a sliver of chocolate on top for extra decoration but you don't need to do that. I like to serve in wine glasses, parfait cups or pretty plates. If we are going to a picnic or a huge group of people...I put in individual plastic cups with pretty spoons for single serving size. Less waste and minimal cleanup! :)
|This is my handy dandy shortcake maker (AKA: adult easy bake oven!)|
|My shortcake maker box|
|The inside of my shortcake maker so you can see how it makes the shortcakes with the indention|
|My shortcakes are cooling|
|View of shortcake prior to topping it with whipping cream and chocolate shavings|
|Ready to eat!|
|Up close view|
|This one is on a plate rather than a wine glass|
|Up close view before cutting into it!|