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Introduction
Nothing says summer quite like a delightful strawberry shortcake cake, and this small batch gluten-free version is perfect for satisfying your sweet tooth without any guilt. With layers of light cake, fresh strawberries, and fluffy whipped cream, it’s a treat you can whip up in no time!
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk (or regular milk)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup whipped cream (or dairy-free alternative)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and line a small cake pan with parchment paper.
- In a mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the coconut milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Do not over-mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is cooled, top with the sliced strawberries and generous amounts of whipped cream.
- Slice and serve immediately, enjoying the delightful layers of cake, strawberries, and cream.
Notes or Tips
- For a dairy-free version, use coconut milk and a dairy-free whipped cream alternative.
- Add a sprinkle of powdered sugar on top for an extra touch of sweetness.
- Store any leftovers in the refrigerator for up to 2 days, but enjoy promptly for the best texture.
Cooking Techniques
Mastering gluten-free baking requires attention to detail. Make sure to measure your flour accurately and avoid over-mixing the batter to ensure a light and fluffy cake.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them before using.
- Is this recipe easily adaptable for other gluten-free flours? Yes, just ensure you use a gluten-free blend that contains xanthan gum.
Conclusion
This small batch gluten-free strawberry shortcake cake is a delightful treat that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a beloved recipe in your household.
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