Today’s Recipe: Gluten-free Summer Berry Shortcakes

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GLUTEN-FREE SUMMER BERRY SHORTCAKES

PREP TIME: 30 MINUTES
COOK TIME: 25 MINUTES
MAKES: EIGHT 8-OZ JARS

Fruit Topping
12     ozs strawberries, hulled and quartered (about 2 cups)
6       ozs fresh blueberries (about 1 1/4 cups)
1/3    cup coconut sugar
whipped cream for serving

Cake Batter
1       cup Budget Mix® All-Purpose Gluten-free Baking Mix
1       t baking powder
1/4    cup butter, softened
1/4    cup honey
1       egg
1       t vanilla
1       cup milk

1. Preheat oven to 350°F. Lightly butter eight 8-oz wide-mouth canning jars and place on a baking sheet.
2. In a medium bowl, combine strawberries, blueberries, and coconut sugar; cover and refrigerate until ready to serve.
3. In a small bowl, combine Budget Mix and baking powder; set aside.
4. In a medium bowl or stand mixer, blend butter and honey together until smooth. Add egg and vanilla and blend until combined.
5. Add about half of the Budget Mix mixture to butter mixture and mix well. Add milk and mix well. Add remaining Budget Mix mixture and mix well.
6. Divide batter evenly among canning jars (just over 1/4 cup per jar), and let batter rest in jars for 10 minutes. After resting, bake jars for 25 minutes, or until a toothpick inserted into the center comes out clean. Top with berry mixture and whipped cream. Enjoy!

Gather ingredients.

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Preheat oven to 350°F. Lightly butter eight 8-oz wide-mouth canning jars and place on a baking sheet.

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Add 12 ozs hulled and quartered fresh strawberries (about 2 cups) to a medium bowl.

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Add 6 ozs fresh blueberries (about 1 1/4 cups) to a medium bowl.

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Add 1/3 cup coconut sugar.

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Stir to combine. Cover and refrigerate until ready to serve.

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In a small bowl, combine 1 cup Budget Mix® All-Purpose Gluten-free Baking Mix and 1 t baking powder; set aside.

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Add 1/4 cup softened butter to a medium bowl or stand mixer. Add 1/4 cup honey.

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Blend until smooth.

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Add 1 egg.

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Add 1 t vanilla.

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Blend until combined.

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Add about half of the Budget Mix mixture to butter mixture.

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Mix well.

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Add 1 cup milk.

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Mix well.

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Add remaining Budget Mix mixture.

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Mix well.

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Divide batter evenly among canning jars (just over 1/4 cup per jar), and let batter rest in jars for 10 minutes.

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After resting, bake jars for 25 minutes, or until a toothpick inserted into the center comes out clean. Top with berry mixture and whipped cream. Enjoy!

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Leave a comment 8 Comments

  1. Winnie Nielsen says:

    Little jam jars full of summer’s best!

  2. Can’t wait to try this one! And I bet they will taste just as good cold (on a picnic) as fresh out of the oven. THANK YOU!

  3. Gigi says:

    I’m going gluten free, and this is the perfect recipe for summer!

  4. Winnie Nielsen says:

    Happy Friday, MaryJane! Today’s all american summer menu is perfect timing for all the berries that are now available at markets. I am enjoying big fat Florida blueberries on my oatmeal at the moment.

    • MaryJane says:

      Good morning Miss Winnie! I’m just starting to get a blueberries but eat a handful of strawberries every evening. Big and fat sounds delectable!

  5. Patti Levine says:

    One quick question…does your gluten free mix contain xanthum gum in it? Thanks so much and this looks delicious!!!!

  6. trina charlton says:

    quick,easy and delicious, (Good Food = Good Mood)

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