Gluten-free dessert shells for strawberry shortcakes with fluffy yellow spongecake. All the nostalgia of those cakes from the grocery store!
5 from 4 votes
Prep Time 20mins
Cook Time 20mins
Total Time 40mins
Servings 6Dessert Shells or Cupcakes
¼ cup plus 2Tablespoonsgluten-free flour blend, Namaste Perfect Flour or King Arthur Measure for Measure
¼cup finely ground almond flour
½teaspoon baking powder
¼ cup plus 2Tablespoonsgranulated sugar
1-3Tablespoonssugar,optional to macerate
Make the Cakes
Preheat oven to 350°F. Grease and flour 6 cup dessert shell baking pan or muffin pan.
Sift together the gluten-free flour, almond flour, baking powder, and salt.
In a medium sized bowl, beat eggs with an electric mixer until frothy.
Gradually beat in the sugar. Continue to blend on high speed for a total of 5 minutes, or until the mixture is thick with volume and pale yellow, ribbon stage.*
Blend in oil and vanilla.
Gently fold in the dry ingredients, followed by the boiling water.
Spoon the batter into the prepared dessert shell or muffin pans.
Bake for 18-20 minutes or until toothpick inserted in center comes out clean and tops spring back when touched.
Cool for 5 minutes before removing the cakes from the pan to cool completely on wire rack.
Slice the strawberries and toss with granulated sugar, just enough to coat.
Allow the strawberries to macerate for 30 minutes up to overnight.
Layer strawberries and whipped cream on cooled dessert shells or cupcakes split in half.
Storage: The dessert shells are best fresh but will keep for several days at room temperature, if tightly wrapped. The cakes can be frozen for later use if needed.Ribbon Stage: This simply means that the mixture is thick with volume and light in color. When you lift the beaters from the mixture, it should ribbon, meaning the batter falls back from the beaters in thick trails and the ribbon lines stay suspended on top of the batter for a few moments before disappearing back into the mixture.Macerated Strawberries: Keep some strawberries plain, un-macerated and mix them together with the macerated strawberries at the last minute to have some varied texture. This is good to do especially if you will be letting the strawberries macerate overnight.