Posts Tagged ‘strawberry shortcake’

Cast Iron Sugar Cake (Gluten & Dairy Free)

I had yet to find either a boxed or from-scratch version of white/yellow cake that is both gluten and dairy free. They’re always too dry, too crumbly or too dense, etc… I wanted a light, fluffy, moist cake and I have finally found The. Perfect. Cake. I’ve always been a fan of cast iron baking, but now I’m truly convinced of its awesomeness! Everything i make in a cast iron pan turns out amazing, and this cake is super delicious in both flavor and texture. We used it for strawberry shortcake, but you could use it for any recipe that calls for a white or yellow cake i bet. I’m looking forward to using it to make a boston cream pie cake, one of my favorites, or a jello poke cake would be yummy too! I will admit, (only because Im preggo and can get away with it! LOL) that i had this cake for breakfast with fresh strawberries and raspberries on it, on more than one occasion… Its just that good! Its been so hot here lately (100+ degrees) that even with the AC on, I just stored this in the fridge and then heated it up for 20 seconds or so before eating. Lasts much longer that way, though that wasn’t really a problem, its that tasty! LOL So, get out your trusty cast iron pan and whip this up this weekend and enjoy! 🙂

Cast Iron Sugar Cake (Printable Version)Cast-Iron-Sugar-Cake

Ingredients:
• 1/2 cup coconut oil
• 1 cup coconut milk
• 1 1/2 teaspoons vanilla extract
• 2 cups + 2 Tbsp gluten free flour
• 1 teaspoon xanthan gum
• 1 1/2 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 large egg whites
• confectioner’s sugar for dusting

Instructions:
1. Mix together coconut oil and milk. Add in vanilla.
2. In a separate bowl combine flour, gum, sugar, baking powder and salt. Add flour mixture and blend well.
3. Add egg whites, beating just until combined.
4. Pour batter into a greased and floured (use a silicone pastry brush to spread out flour) 10 inch cast iron skillet.
5. Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
6. Let cool on wire rack for an hour before serving, lightly dust with powdered sugar, if desired.

Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Directions:
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)

Ingredients:

Topping:

2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries

Cake

1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla

Directions:

In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

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