For the last days of summer, try out these delicious gluten free strawberry shortcake cupcakes topped with strawberries and fresh whipped cream. A great replacement for store bought shells, this recipe makes a light and fluffy shell.
Strawberry Shortcake
One of my favorite easy desserts used to be those store bought strawberry shortcake shells with some strawberries and some Cool Whip. Add it to the list of things I’ve wanted to be gluten free. True shortcake is more of a biscuit or scone texture. However, to replicate those shells, these strawberry shortcake cups are actually based on a chiffon cake recipe which uses eggs separated into the whites and yolks. By whipping the egg whites into a meringue, the cake gets air incorporated and rise without relying on the gluten structure. This makes a a lighter sponge even when you use gluten free flour!
Making a Meringue
Baking and cooking use eggs in a variety of ways. Eggs can bind, add rise, and emulsify water and fats. In this recipe, we’ll whip the egg whites until they form stiff peaks. The meringue gives the cake rise while it bakes. This technique is also used in soufflés which famously rise and fall. When whipping the egg whites, they will first appear frothy and foamy. Then they begin to thicken and ribbons are left in the mixture from the whisk. The mix will continue to thicken, and the egg whites will form soft peaks. Soft peaks will form on the end of the whisk, but they do not hold a shape. Stiff peaks form next as whipping continues. A smooth, glossy, stiff meringue is ready to mix into the batter.
Making Whipped Cream
Fresh whipped cream really takes these strawberry shortcakes to the next level. If you have access to a hand or stand mixer, whipped cream is so easy to make to take your desserts up a notch. The first time I made whipped cream I wasn’t sure if anything was going to happen. As you continue to mix the cream it will suddenly begin to thicken and make a fluffy whipped cream. Keep an eye on the mixture though because it is possible to overwhip the cream. In fact, it you keep whipping it past whipped cream, it will turn the water and fat molecules inside out and turn the whipped cream into butter and buttermilk.
Eating Seasonally
This recipe makes me think of the long summer nights when strawberries are a their peak of flavor. However, this recipe is very adaptable depending on what fruits and flavors are in season. This would taste amazing with some fresh figs or some cooked stone fruit. These shortcakes could also be served with jam or some frozen fruit cooked down in to a compote. Use your imagination for endless possibilities! If you’re looking for more gluten free desserts, check out these cinnamon chocolate chip muffins.
Strawberry Shortcake Cups
Equipment
- Muffin tin
- Stand or handheld mixer recommended
Ingredients
To make the cake:
- 4 eggs
- ¼ tsp cream of tartar
- ¾ cup (100g) sugar divided
- ¾ cup (115g) flour
- 1 tsp (2g) baking powder
- 1 tsp (3g) xanthan gum
- ¼ tsp (1g) salt
- ¼ cup neutral oil
- 2 tsp vanilla paste or extract
- 1/3 cup milk
To make the whipped cream:
- ¾ cup heavy cream
- 1 tbsp sugar
- 1 tsp vanilla
- strawberries for topping
Instructions
- Preheat the oven to 325°F.
To make the meringue:
- Separate the egg yolks from the whites and set the yolks aside for later.
- In a mixing bowl, whip the egg whites and cream of tartar for a few minutes until foamy. Add ¼ cup of sugar and continue to whip until glossy and the meringue makes a stiff peak on the end of the beater. Set aside.
Combine the dry ingredients:
- In a small bowl, mix the remaining ½ cup of sugar with the flour, baking powder, xanthan gum, and salt.
To make the batter:
- In a stand mixer or large bowl, add the reserved egg yolks, oil, and vanilla paste. Whisk until the yolks increase in volume and become light yellow.
- If using a stand mixer, switch to the paddle attachment. Add about half the dry ingredients until incorporated.
- Add the milk and then the remaining half of the dry ingredients and mix until combined.
- Fold in the whipped egg whites in small amounts until just combined. Do not over mix or the eggs will deflate leading to a denser cake.
- Add about ¼ cup of batter to each cup of a muffin tin. Bake for 30 minutes or until the center of the muffins are fully cooked. The cupcakes may rise up and then fall back down a bit while cooking.
- Let the cupcakes cook and remove by running a knife around the cupcake to release them. Store in a airtight container for about a week.
To make the whipped cream:
- Whip the heavy cream, sugar, and vanilla in a stand mixer or with a hand mixer until there are ribbons in the cream and soft peaks form on the end of the whisk.
Notes
