Confession: sometimes I do this weird thing…. for every holiday, occasion, dinner party….. or ya know, just a normal weekend, I like to go totally ROGUE. To make something I never have before. Something festive and fun (and also modified to be gluten-free), with ZERO pressure on myself for it to turn out or be perfect.
Sometimes it comes out great (a bonus). Sometimes not (needs a few tweaks). But the real point? To just have some fun. To create just for the sake of creating. To learn. And get better. And a reminder to not take myself so seriously.
It’s why I love cooking. It’s a reminder to just play. And the other people around who test it with me? Well, I like to think it gives them permission to do the same.
And a month ago? I did it, and it was a real winner. GF STRAWBERRY SHORTCAKES/BISCUITS. To go with whatever berry or summer fruit or you’ve got laying around.
Summer weekending, at it’s best.
Makes 10-12 shortcakes
adapted from this original recipe
for the shortcakes:
1 1/2 cups gluten free flour blend (I used Bob’s Red Mill 1:1 baking flour and they came out great)
2 3/4 teaspoons baking powder
1/4 teaspoon sea salt
2 tablespoons unrefined cane sugar
3/4 cup heavy whipping cream
1 large pastured egg
3 cups strawberries or fruit of your choice
1 cup heavy whipping cream plus 1 tablespoon unrefined cane sugar
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Mix the flour, baking powder, salt, and sugar together in a large bowl. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients to form a dough.
Scoop the dough in 1 1/2-ounce balls onto the baking sheet; use the palm of your hand to gently flatten each to about 2 inches wide
Bake 10-12 minutes until lightly browned on top. Let cool for a minute.
In the meantime, make fresh whipped cream by pouring heavy whipping cream and sugar (if desired) into a blender and blend on medium high for a few minutes until whipped.
Slice shortcakes open and top with fresh strawberries and homemade whipped cream to serve.
Love this recipe? You’d love the cookbook then too. The second book is coming out this November, so make sure you’ve pre-ordered it here. And be sure to check out the seasonal meal plans (or the new easiest DINNER ONLY plan)!
Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!