Gluten-Free Strawberry Shortcake Bites
These gluten-free strawberry shortcake bites are soft, tender mini vanilla cakes topped with strawberry whipped cream and fresh strawberries.
Servings: 12
Calories: 383kcal
Equipment
- Electric mixer
Ingredients
For the Cake
- 2 cups Bob's Red Mill 1:1 gluten free flour
- ½ teaspoon salt
- 3 eggs room temperature
- ½ teaspoon baking powder
- 1 cup butter softened
- 1 ¼ cup sugar
- ⅓ cup almond milk room temperature
- 1 tablespoon Singing Dog Vanilla extract
For the Strawberry Whipped Cream
- 1 cup heavy cream cold
- ⅓ cup powdered sugar
- ½ teaspoon OliveNation strawberry emulsion
- ½ teaspoon cornstarch
Instructions
For the Cake
- Preheat the oven to 350 degrees. Lightly coat the bottom and sides of a 12-cup brownie pan or a 9x13 baking pan. Set aside.
- Beat the butter for 2 minutes with an electric mixer until creamy. Then, add the sugar and mix again for another 2 minutes.
- Add the eggs, one at a time, mixing after each addition. Then, add the vanilla and mix again.
- Mix half of the dry ingredients into the wet ingredients. Then, add the other half and mix again.
- Add the almond milk and mix until just combined. The batter will be thick.
- Divide the batter evenly between the 12 brownie squares in the pan using a 2-inch cookie scoop, or pour the batter into a 9x13 baking pan.
- Bake the cakes in the brownie pan for 21 to 27 minutes or in the 9x13 baking pan for 25 to 33 minutes until a toothpick inserted into the center comes out clean.
- Remove the pan and place it on a wire baking rack. Let the cake(s) cool completely.
For the Strawberry Whipped Cream
- In a stand mixer, beat the heavy cream, powdered sugar, and strawberry emulsion on high until it thickens and forms soft peaks.
- Add teh cornstarch and beat again for 20 seconds. Do not overmix.
Assemble
- Pipe or spread the whipped cream onto the mini cakes or frost the 9x13 cake evenly with the whipped cream.
- Rinse and hull the strawberries. Then, cut them in half lengthwise.
- Place half a strawberry on a toothpick with a fresh mint leaf and place it on top of the cake. Repeat for all the cakes. Add the strawberry halves evenly on top of the sheet cake version.
Video
Notes
Storage
- Remove the strawberry garnish before storing.
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Short cakes without whipped cream can be frozen for up to 3 months wrapped in plastic wrap and stored in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Your butter should be fully softened but not warm.
- Bring all cold ingredients to room temperature before mixing the cake batter for the best texture.
- Mix the cake batter until just combined. Overmixing can make the shortcakes dense and tough.
- Sift your powdered sugar before adding it to your whipped cream for the best texture.
Nutrition
Calories: 383kcal | Carbohydrates: 40g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 267mg | Potassium: 41mg | Fiber: 2g | Sugar: 26g | Vitamin A: 824IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
