This Gluten-Free Strawberry Shortcake takes your spring strawberries from good to great with a lemon curd filling.
As I was driving home yesterday, wrapping up our Spring Bread Road Trip (the one that was disappointingly cold, but filled with a few quick hotel workouts you can read about here), I listened to one of my favorite podcasts — Hidden Brain. I used to call it my second favorite podcast behind How I Built This, but in recent months it’s taken over the #1 spot.
It’s moved to the top because each episode dives into an area of understanding about why we do what we do and how it affects our daily lives. The older I get, the more my unmillennial side sees herself differently, or at least, sees that she wants to know more about what makes her tick and what makes those around her tick.
Yesterday’s episode was all about Tunnel Vision. I won’t give it all away, you’ll have to listen to the show for the full effect, but I will share with you what I shared with the This Unmillennial Life Facebook group:
“…one of the most important parts of the podcast had to do with how the scarcity of ‘time’ creates tunnel vision where we get so focused on goals/work that we tune out all other interests and especially tune out our need to just relax. Ironically it’s this lack of relaxation time that seems to adversely affect our work. In other words, spending down time NOT being productive actually makes us more productive when we are ‘on’ or dialed back in.”
At this point in the post you may be wondering what any of this has to do with Gluten Free Strawberry Shortcake.
For me, it has EVERYTHING to do with Gluten Free Strawberry Shortcake. And here’s why:
I love baking. I love baking desserts. I love baking bread. I love baking muffins. I love baking cinnamon rolls. I love… well, you get the picture. And I had *almost* forgotten how much I love baking… ironic for a woman who makes most of her living around food and recipes.
But somewhere in the cacophony of advice on what recipes to create for Pinterest success and what recipes to create for Facebook success and what’s on trend right now for recipes and what recipes are Instagrammable, I lost sight of how recipes can be for me just a simple pleasure I enjoy.
And so here we are. With a new blog. And an old favorite recipe of Gluten Free Strawberry Shortcake.
I didn’t create this recipe strategically as a *work* recipe. I wasn’t in the tunnel of needing to create more, cook more, take more photos, make more videos. I created it because I love strawberries. My husband needs gluten free desserts. And lemon curd is such a simple ingredient that takes basic recipes from good to great.
When I originally shared this recipe on The Healthy Aperture Blog, I shared the following conversation and tips about lemon curd. It’s all worth repeating.
My first introduction to lemon curd was years ago in this Lemon Swirled Cheesecake. I recall making it for Easter that year and receiving rave reviews. As I remember it, I made the lemon curd from scratch. But nowadays, I typically cut down on the prep by using McKay’s Lemon Curd (available at most retailers).
The only “problem” with a jar of lemon curd is that there’s typically some leftover (A good problem to have, IMHO). And that often leaves you wondering “What am I going to do with the rest of this lemon curd?”
First, you can start by making today’s recipe — Strawberry Shortcake with Lemon Curd Cream. I promise you won’t be disappointed. The combo of Greek yogurt + lemon curd is DUHVINE. Seriously. So much yumminess.
Next, you should ty these ideas:
- Smear it over pancakes and top with berries
- Use as the filling between a layer cake (especially coconut cake!)
- Use as a topping for vanilla ice cream
- Mix into cream cheese for an epic bagel topping
- Assemble between graham crackers and toasted marshmallows for a Spring S’more
- Stir into this Greek Yogurt Frosting for the perfect topping on spring cupcakes
If you aren’t looking for a Gluten Free version of Strawberry Shortcake, go with a regular biscuit recipe or maybe even try cutting out puff pastry into squares for a fancier version. But whatever you do, make this lemon curd cream to go with it. And of course, do what I’m doing and find more time to enjoy yourself. Your hidden brain is begging you for it. ~ReganPrint
Gluten-Free Strawberry Shortcake
This Gluten Free Strawberry Shortcake takes your spring strawberries from good to great with a lemon curd filling.
- 140 g (about 1 cup) gluten-free all-purpose flour* (I often use Pamela’s)
- 21 g (about 3 1/2 tablespoons) unflavored whey protein (I often use NOW brand)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1/3 cup buttermilk, kefir or strawberry-flavored drinkable yogurt
- 1 pint fresh strawberries, trimmed and sliced
- 1 tablespoon sugar
- 7 ounces (about 1 cup) plain Greek yogurt
- 2 tablespoons lemon curd
- Preheat oven to 400 degrees F.
- Combine flour through sugar in a large bowl; add cream and buttermilk, stirring until dough forms.
- Turn out onto lightly floured surface and shape into a large disk. Using biscuit cutter, cut into rounds.
- Place on a baking sheet or in a cast iron skillet that has been coated with cooking spray. Brush tops with melted butter, if desired.
- Bake at 400 degress F for 20 min or until lightly browned. Let cool.
- Meanwhile, toss strawberries with sugar and let stand while biscuits bake. Combine yogurt and lemon curd.
- Slice each biscuit in half. Divide strawberries and lemon curd cream evenly among shortcakes and layer as desired.
*I highly recommend that you weigh your flour, rather than measuring it. While the flour you use can influence your results greatly, so can the “amount” of flour you use, especially in gluten free baking. [There are affiliate links in this ingredient list, meaning, if you click through and make a purchase, I may receive a commission (at no extra cost to you)].