Cornmeal Strawberry Shortcake

Ingredients

• Gluten-free non-stick cooking spray
• 6 tablespoons unsalted butter or dairy-free butter substitute, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 6 tablespoons sour cream or dairy-free sour cream, at room temperature
• 1 teaspoon finely grated orange zest
• ½ teaspoon pure vanilla extract
• ¾ cup gluten-free all-purpose flour blend
• ¼ cup gluten-free cornmeal
• 2 tablespoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon kosher or fine sea salt
• 1 cup heavy whipping cream*
• 2 tablespoons granulated sugar*
• ½ teaspoon pure vanilla extract*
• 1 pint fresh strawberries, hulled and sliced

*2 cups of dairy-free whipped topping can be used in place of the heavy cream, sugar, and vanilla extract.

Directions

1. Preheat the oven to 350ºF. Spray an 8-inch cake pan lightly with cooking spray. .
2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, mixing until each egg is fully incorporated, scraping down the sides of the bowl with each addition. Add the sour cream, orange zest, and vanilla extract and mix well.
3. In a separate large mixing bowl, whisk together the flour, corn meal, cornstarch, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Scrape down the sides and bottom to ensure the batter is well mixed.
4. Pour the batter into the prepared pan. Tap the pan on the counter a few times to smooth it out. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes and then transfer to a wire rack to cool completely.
5. Whip the cream until stiff peaks form. Beat in the sugar and vanilla. Cut the cake in half horizontally with a long, sharp knife. Place the bottom half on a serving plate, spread half the whipped cream over the cake, and scatter most of the strawberries on top. Cover with the top slice of cake, spread on the remaining whipped cream, and garnish with the rest of the strawberries.

Servings

Serves 6–8

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.