strawberry shortcakes

strawberry shortcake gluten free
perfection (bar the pink)

Oh yes! Today I am sharing some super scrummy, very  summery, strawberry shortcakes. Inspired a little by Wimbledon and the strawberries and cream I associate with the lovely lawn tennis – these little towers of yum are perfect for the sunny days we are finally enjoying in the UK.

The shortcakes are free-from gluten, eggs, dairy, soy and nuts but still flavoursome with vanilla. The perfect texture with a crunch as you bite into them followed by the wonderful melt-in-your-mouth moment. I like to serve mine with copious amounts of freshly chopped strawberries over the top – much more mayhem than the photos I’ve taken for your viewing pleasure on my blog.

The strawberry icing is DELICIOUS as it is made from fresh strawberries and is flavour-full. BUT – and for me it is a BIG ‘but’ – it is very, very pink – as pink as pink can be! And I really hate pink food! The recipe card below has the vanilla icing in the photo as I really think pink ruins the image of these scrumptious little treats. But I guess if you have girls they will appreciate the picture I have used above, with the strawberry icing in all it’s pink glory! That said if you are looking for natural colouring for girly cakes and party food I recommend this strawberry icing. It is surprisingly easy to make, and because the strawberries are pressed through muslin there are no seeds or bits that children can find off-putting.

If you fancy trying something a little different, bung a teaspoon of ginger into the shortbread mix – it goes beautifully with the strawberries, and if you’re feeling really adventurous go for the tropical icing (full of ginger & pineapple) with these top towers of YUM. However you make them, make sure you eat them with friends and oodles of fresh strawberries on the side.

I hope you have a wonderful weekend – maybe see some of you at the Allergy Show? Otherwise enjoy the sunshine, the relaxing, somewhat mesmerising lawn tennis of Wimbledon and of course some strawberry shortcakes.

strawberry shortcake

  • Yield:

    26 biscuits, 13 shortcakes
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    15 mins
strawberry shortcake

Strawberry shortcakes are quintessentially English! The shortcakes are crunchy yet still manage to melt in your mouth with vanilla loveliness. I have a thing about ginger and strawberries going very well together so sometime add 1tsp of ground ginger to my biscuits.

As we are diary-free and soya-free I make a light vanilla & strawberry vegan icing. If you prefer you can use the ginger & pineapple vegan icing, or just stick to the vegan vanilla icing (this is Aars favourite). If you fancy something less sweet you can whip up some vanilla CoYo yoghurt to go between biscuits. Always, always serve these strawberry shortcakes with fresh strawberries, the more the merrier! 

Ingredients:

  • ½ C sunflower spread
  • ½ C sugar (I use coconut sugar - you can use caster)
  • ¼ C icing sugar
  • 1 C gluten-free self raising flour
  • ¼ C corn flour
  • 1 tsp vanilla extract *

Method:

  1. In a bowl beat the spread and sugar together until creamed. Now add the flours and vanilla and beat until nearly combined - it's really important not to over work this dough.

    strawberry shortcake gluten free
    dough chilled & ready to roll

  2. Place the dough onto a large square of cling film and wrap it up, before placing it in the fridge for at least an hour.

  3. When you are ready to bake, pop the oven on to heat up to 150°C (fan). Prep a baking tray with baking paper.

  4. I turn out the dough onto a floured sheet of baking paper. Sprinkle a little flour on the dough and roll out until it it about 7mm thick (check out the photo).

  5. Use your cutter, and place the shaped cutouts onto the waiting baking tray. 

  6. When the baking tray is full pop the biscuits into the oven to bake for 15 minutes. 

  7. When they come out of the oven place on a cooling rack, and do the second batch!

    strawberry shortcake gluten free
    shortcake biscuit ready to bake

  8. The biscuits need to cool completely before you start icing or stacking them.

  9. To create the filling use either our strawberry vegan icing with fresh strawberries in it - I created it especially for these scrummy shortcakes. Or our light and fluffy vanilla vegan icing goes really well with these too, it's Aars' preference!

  10. Which ever you use make sure you have a load of fresh strawberries cut up and added to the tower for fresh scrummy strawberry flavour.

Notes:

*optional 1 tsp of ground ginger can be added here! 

Let me know how you make this recipe your own. I have an aversion to pink food, so the picture on this recipe is with Aars vanilla icing! However the strawberry icing is DELISH (even if it is pink)!! 

 

Here’s the tropical icing – just incase you’re up for a tropical taste adventure! 

tropical vegan frosting (light & fluffy)

  • Yield:

    ices 24 cupcakes (fully as pictured above)
  • Cooking Method:

    beating!
  • Prep Time:

    20 mins
  • Cook Time:

    0 mins
tropical vegan frosting (light & fluffy)

This vegan tropical icing is lovely and light and fluffy. You beat the air into it, so I recommend you use a machine like a kenwood chef and a K beater to do this tiring job for you. That said it is worth the time and effort as it's another lovely vegan frosting. I invented it to top my free-from tropical cupcakes.

It makes me very happy that our children don't miss out just because they cannot have butter cream. I love that vegan food can be both naughty and nice. Looking at the photo below you can see that you don't have to smother cupcakes in icing to make them look cute and pretty!

Ingredients:

  • 4 stem ginger balls & syrup (or 4 Tbs of diced stem ginger & syrup)
  • 4 pineapple rings
  • ¼ C trex
  • ¼ C sunflower spread
  • 3 C icing sugar

Method:

  1. In a liquidiser blitz the stem ginger & syrup, when it is pulverised add the pineapple rings and blitzt until the whole lot is basically liquid.

    vegan tropical icing (light & fluffy)
    you can drop a dot on the cupcakes or smother them

  2. In a mixer beat the trex & spread until they are well combined and fluffy (this takes about 4 minutes in my kenwood chef with a K beater).

  3. Add the ginger & pineapple mix and beat until it's combined - this takes less than a minute.

  4. Now add the icing sugar half a cup at a time this takes about 4 minutes.

  5. Once all the icing sugar is mixed in beat the icing for another for about 7 mins until really light and fluffy. Pop the lot into the fridge for at least half an hour to cool before icing your cakes. 

Notes:

It's really important to ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your lovely fluffy icing. 

This icing goes especially well with my tropical cupcakes which are egg-free, dairy-free, soy-free & nut-free and VERY yummy! 

And of course the old school, nice & simple vanilla!

vegan vanilla frosting (light & fluffy)

  • Yield:

    ices 24 cupcakes
  • Prep Time:

    15 mins
  • Cook Time:

    0 mins
vegan vanilla frosting (light & fluffy)

This icing is really light and fluffy - you beat the air into it, so I recommend you use a machine to do this tiring job for you. That said it is worth the time and effort as it is  another lovely vegan frosting.

It makes me very happy that our children don't miss out just because they cannot have unhealthy butter cream. I also love that vegan food can still be naughty and nice. Looking at the photo below you can see that you don't have to smother cupcakes in icing to make them look cute and pretty!

Ingredients:

  • ¼ C trex
  • ¼ C sunflower spread
  • 1 ¾ C icing sugar
  • ¹⁄8 C m!lk alternative (we use Koko)
  • 2 tsp vanilla extract  

Method:

  1. In a mixer beat the trex & spread until they are well combined and fluffy (about 4 minutess in my kenwood chef with a K beater).

    little dots of icing work well too!
    little dots of icing work well too!

  2. Add the icing sugar and beat for another 4 minutes.

  3. Then add the m!lk alternative & vanilla; beat for about 7 mins until really light and fluffy. Pop the lot into the fridge for at least half an hour to cool before icing your cakes. 

Notes:

Always ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your icing. 

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