The Brellis House

 

Chocolate Strawberry Shortcake (Gluten-Free)

I made these gluten-free chocolate shortcakes for my niece’s birthday. This was my first successful gluten-free baking experiment and tasted great topped with soy whipped cream and sliced strawberries. They’re more like biscuits in both recipe and method.

I used King Arthur Gluten-Free Multi-Purpose Flour Mix. It worked well, the cakes stayed together and were soft and chewy.

Chocolate Strawberry Shortcakes

Gluten-Free Chocolate Strawberry Shortcake

Makes about 15-20 shortcakes:

Ingredients

  • 3 cups gluten-free all purpose flour mix
  • 1/4 tsp xanthan gum
  • 1/4 cup dutch process cocoa powder
  • 1/4 tsp cream of tartar (omit if using non-alkalized cocoa powder)
  • 1/4 tsp salt
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 1 cup non-dairy milk
  • 1/3 cup vegetable oil

Method

  1. Combine dry ingredients in a large mixing bowl, use a food processor or sift to ensure there are no clumps.
  2. Make a well in the dry ingredients and add the oil and milk.
  3. Fold together until thoroughly combined.
  4. Scoop batter onto a lightly greased baking sheet. Make scoops a bit larger than the size of a gold ball and flatten in a patty-like shape. Space about 1 inch apart.
  5. Bake at 400°F for 7 minutes, rotate pan and then bake for an addition 7-10 minutes or until cookies are firm (but not hard) and not burnt.

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