Description
Delicious gluten-free strawberry shortcake cups perfect for Valentine’s Day, topped with whipped cream.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gluten-free flour, sugar, baking powder, and salt.
- Add softened butter, milk, and vanilla extract; mix until smooth.
- Pour the batter into cupcake liners and bake for 20-25 minutes.
- Let the cakes cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the cooled cakes in half, layer with strawberries and whipped cream.
- Top with more strawberries and whipped cream before serving.
Notes
- Ensure all ingredients are gluten-free.
- Can substitute strawberries with other berries if desired.
- Best served fresh but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg