Strawberries in our salad, strawberries in our cereal, strawberries in our jam, strawberries in our shortcake, strawberries in our drinks : ) and the list goes on!
We are grateful that we live close by to a strawberry farm. Come strawberry season we are there a couple of times a week. : ) For as long as we can remember we have been eating/devouring strawberry shortcake for our dad's birthday. When our dairy and wheat sensitivities came into our lives, we decided we could let go of this delicious dessert. Thanks to our Mama and her Spelt loving baking skills, we have managed to convert our favourite cake to a wheat free version.
Here is the best Shortcake Recipe, adapted from our favourite Canadian Living version
Ingredients
2 eggs at room temperature
2/3 cup of sugar
1/4 warm water
1 1/2 tsp of vanilla
1 1/4 cup of spelt flour
2 tsp of baking powder
pinch of salt
Step 1: Preheat oven to 350'F.
Step 2: Line three 8' cake tins with parchment paper
Step 3: Using an electric mixer, beat eggs, sugar and warm water for ten minuets or until ribbons are left with beaters are lifted.
Step 4: Blend in vanilla
Step 5: In a separate bowl, sift flour, baking powder and salt.
Step 6: Sift half of the dry mixture over the wet, and fold in. Repeat and fold again.
Step 7: Bake for 20-25 minutes, or until cake springs back when touched. Flip cakes and let them cool on a rack.
Filling:
5 cups of hulled strawberries
Your cream of choice. We like NutriWhip, but you can try Coconut Cream. For a great website to show how to make Coconut Cream click here
To assemble:
Sometimes we like to make a three layered strawberry shortcake, and other times just one big one.
If you want to layer it place cake on a platter, layer with whipped cream, strawberries and repeat!
What's your favourite strawberry creation? Share with us!
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