Thursday, March 25, 2010

Strawberry Shortcake

Okay...Okay... I  know Strawberry Shortcake is not dinner food. But I'm not a founding member of the dessert club for nothing! I have to post some desserts snacks on here! Because this is NOT a dessert...oh no. It's a snack. snack.

So all week long I read the above book to my second graders.  It's a great story about the Little Red Hen's Great-Grandson who makes Strawberry Shortcake with the help of an iguana, turtle, and pot-bellied pig.  So after reading this for the 4th time in a week I craved Strawberry Shortcake!

Gluten Free Strawberry Shortcake
  • Make the recipe for Classic Drop Biscuits from The Almond Flour Cookbook by Elana from Elana's Pantry.  I would give you the recipe but if you are gluten free then you should totally go buy this cookbook.'s worth it! And check out her blog because it's a great resource!
  • Clean and slice a bunch of strawberries. 
  • Whip 1 1/2 cups heavy cream, 1-2 Tablespoons Agave Nectar, and 1 Tablespoon Vanilla until frothy, whipped-cream goodness!  Just make sure not to turn it into butter (aka. don't whip too much!) 
  • Layer a drop biscuit, whipped cream, strawberries, and repeat.  
  • Dig in with a fork and ENJOY!  It's summer in your mouth! Even though it's spring right now...
 Now because I know most of you don't need to purchase the expensive bag of almond flour.... here's the glutened recipe from the back of Cook-a-Doodle-Doo: 

Great Granny's Magnificent Strawberry Shortcake

2 cups all-purpose flour, sifted
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
3-4 cups strawberries, washed & sliced
1 cup whipping cream, whipped

Preheat oven to 350*F.  Sift flout, then sift together dry ingredients.  Cut in butter until mixture is coarse crumbs. Add in beaten egg and milk, stirring by hand just enough to moisten.  Spread dough in greased 8 1/2 inch round pan, building up edges slightly.  Bake 15-18 minutes. Remove cake from pan; cool on rack 5 minutes.  Split into two layers; lift top off carefully.  Alternate layers of cake, whipped cream, and strawberries, ending with strawberries on top.

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