Chef and cookbook author Debbie Johnson calls this strawberry (or cherry) shortcake recipe “shortcake for all” because it’s gluten free, low glycemic and comes with options (clarified butter or coconut oil; almond meal flour or amaranth flour). “No matter what your allergies are, there are substitutes,” says Johnson, who describes the shortcake as “lighter than most” and “lemon-flavored to enhance the sweet of the strawberries.” I like that fruit—strawberries, lemon and some (unsweetened) applesauce provides this dessert’s sweetness (just 1/2 teaspoon of of additional sweetener is added).
Strawberry Shortcake For All
• 1 quart fresh or frozen, unsweetened Strawberries (or pitted, unsweetened dark sweet cherries if allergic to strawberries)
• ½ tsp. Stevia (either liquid or powder) or sweetener of choice
• ¼ cup unsweetened apple sauce
• 1 cup almond meal flour (or quinoa/amaranth blend or coconut flour if tree-nut allergies)
• ¼ cup coconut Flour or quinoa flour
• ½ cup apple sauce, unsweetened
• ½ tsp. Stevia
• 1/3 cup ghee (clarified butter), melted or melted coconut oil
• ¼ cup lemon juice.
• ¼ cup more liquid (you can use milk, coconut milk, almond milk or water)
• 2 eggs (if vegan, use egg substitute of choice or ¼ cup soaked-overnight flax seeds, ground)
• 1 teaspoon baking powder (Bob’s Redmill has aluminum-free )
• 1/2 teaspoon salt
Optional: Whipped cream
Whip organic whipping cream with vanilla extract, a pinch of salt, and stevia to taste. For vegans or those with milk allergies, use thickest part of coconut cream (right out of the can).
1. Early in the day, prepare the strawberries. Wash and cut or pull tops off of berries. Slice from top to bottom to look like hearts. Put in a covered container or jar.
2. Mix apple sauce with Stevia and pour over top of berries. Cover and put in the refrigerator. During the day, shake the container occasionally.
3. Preheat oven to 350 degrees. Grease and flour 9″ square pan.
4. In small mixer bowl combine all cake ingredients. Beat at medium speed, scraping bowl often, until well mixed, about 2 minutes. Spread into prepared pan.
5. Bake for 25-30 minutes or until just browned. If inserted toothpick comes out dry, it’s done. Cool completely in pan.
6. Just prior to serving make whipped cream.
7. Cut cake into nine squares. Slice each square horizontally. Place both halves on serving plate. Spoon strawberries on cake. Dollop whipped cream on top and then ladle clear strawberry juice over cream.
[For Johnson's cookbook, see http://glutenfreefun.com.]