A couple of weeks ago I asked WhitneyBond.com Facebook fans which new recipe they’d like to see me make gluten free with my favorite Premium Gold Gluten Free Flour. Miss Karla Paton told me she’d like Strawberry Shortcake. Your wish is my command Karla!
While I had originally planned to make Karla’s Strawberry Shortcake next week, it ended up happening slightly sooner after a failed attempt at gluten free crepes yesterday morning.
Yes, even as a food blogger I do have a “kitchen fail” every now and again! I ended up altering the crepe batter to make my shortcake batter and voila, the shortcakes came to life in the kitchen yesterday!
Instead of filling the shortcakes with whipped cream, I subbed in Nutella… because let me remind you folks, everything is better with Nutella! My famous Nutella Chocolate Chip Cookies, Nutella Buddies & Gluten Free Nutella Brownie Skillet are living proof!
Ingredients
- 3 cups Premium Gold Gluten Free Flour
- 4 tbsp granulated sugar (divided)
- 2 tsp baking powder
- 2 ½ cups milk
- 2 eggs
- 1 tsp vanilla
- 2 tbsp butter (melted)
- ½ cup Nutella
- 1 cup strawberries (sliced)
Preheat the oven to 400°.
Combine the flour, 2 tbsp sugar and baking powder in a large bowl.
In a small bowl combine the milk, eggs, vanilla and butter.
Add the wet ingredients to the dry ingredients and mix well.
Spread the shortbread batter into a greased square (or circular) oven safe baking dish.
Place into the oven for 18-20 minutes.
While the shortbread is in the oven, mix the strawberries with the additional 2 tbsp sugar and place in the refrigerator.
When the shortbread comes out of the oven, allow to cool for 10 minutes, then cut into squares.
Slice the shortbread squares in half and spread the Nutella in the middle.
Place the strawberries on top of the Nutella, then top with the other half of the shortbread and dig in!
My “Gluten Free Social Media Guru” Aubrey and I definitely dug into this yesterday afternoon for a mid-day treat and were totally in gluten free dessert heaven!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
Ingredients
- 3 cups Premium Gold Gluten Free Flour
- 4 tbsp granulated sugar (divided)
- 2 tsp baking powder
- 2 ½ cups milk
- 2 eggs
- 1 tsp vanilla
- 2 tbsp butter (melted)
- ½ cup nutella
- 1 cup strawberries (sliced)
Instructions
- Preheat the oven to 400°.
- Combine the flour, 2 tbsp sugar and baking powder in a large bowl.
- In a small bowl combine the milk, eggs, vanilla and butter.
- Add the wet ingredients to the dry ingredients and mix well.
- Spread the shortbread batter into a greased square (or circular) oven safe baking dish.
- Place into the oven for 18-20 minutes.
- While the shortbread is in the oven, mix the strawberries with the additional 2 tbsp sugar and place in the refrigerator.
- When the shortbread comes out of the oven, allow to cool for 10 minutes, then cut into squares.
- Slice the shortbread squares in half and spread the Nutella in the middle.
- Place the strawberries on top of the Nutella, then top with the other half of the shortbread.
