Who said Strawberry Shortcake was a summer dessert? Even though we know we can buy strawberries throughout the year it just feels a bit out of place when there’s snow on the ground. So on a snowy afternoon with some fresh strawberries in my refrigerator and Cool Whip in the freezer, I decided why not. Here is a simple recipe for my strawberry shortcake using our cup-for-cup gluten-free flour.
No strawberries on hand? This makes a great snack cake too!
Prep Time
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
1 8-inch shortcake
Ingredients
2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup cold butter, cubed
⅓ cup milk
1 large egg
Directions
Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
Sift together flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until the batter is just blended. Spread batter in the prepared baking pan.
Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut into squares and serve with strawberries or your favorite fruit.