Gluten-Free Strawberry Shortcake
Ingredients
Cupcakes:
1 whole package Bob's Red Mill Gluten-Free Vanilla Cake Mix
3 large eggs, at room temperature
1/2 cup vegetable oil
1/2 cup water, at room temperature
Strawberries:
4 cups fresh strawberries, washed, stemmed and halved
1/4 cup granulated sugar
1 tsp. vanilla extract
Whipped Cream:
1 cup heavy cream, chilled
2 Tbsp. superfine sugar
1 tsp. vanilla extract
Instructions
Cupcakes:
1. Preheat oven to 325°F. Line standard 12-cup pan with paper liners; coat with cooking spray.
2. Preheat cake batter. Fill each liner with scant 1/4 cup batter (about 3 tablespoons) or to within 1/2-inch of top of liner. Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Cool cupcakes in pan for 15 minutes. Transfer to a wire rack to cool completely.
Strawberries:
1. Combine all ingredients in a bowl.
Whipped Cream:
1. In a chilled bowl with chilled beaters, beat cream until soft peaks form. Add sugar and beat until stiff peaks form.
2. Whisk in vanilla and serve immediately.
To Assemble, cut each cupcake in half, horizontally, and place the bottom half on a serving plate. Spoon strawberries over each half, top with remaining half and spoon remaining strawberries and juice on top. Top with a dollop of whipped cream and serve immediately.
Courtesy of Bobs Red Mill, www.bobsredmill.com
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