Gluten-Free and Dairy-Free Strawberry Shortcake
When we speak of strawberry shortcake, what immediately comes into mind is something luscious and creamy. In the same light, whenever we say creamy, we typically think of milk and dairy. Sadly, this spells doom for our lactose-intolerant or lactose-allergic friends, which explains why they usually can't entertain the thought of eating this particular dessert.
A Dairy-Free and Gluten-Free Shortcake
Now, what if I tell you that a dairy-free strawberry shortcake exists? Well, yes! You came into the right recipe, for I'm about to share with you a special recipe I learned from one of my pastry classes. This will allow you to bake a strawberry shortcake that is both dairy-free and gluten-free.
A person who is lactose intolerant lacks lactase, which is an enzyme that breaks down lactose. When someone can't digest lactose, the undigested lactose passes into the colon, which makes the gut very acidic and accelerates bacterial growth.
For the cake:
- 100g eggs
- 32g rice flour
- 50g coconut sugar
- 32g coconut oil
- 50g hazelnut powder
For the vanilla mousse cream:
- 250g almond milk
- 55g egg yolks
- 50g honey
- 30g cornstarch
- 125g margarine
- 15g pistachio paste
- 250g water
- 75g sugar
- 50g lemon juice
- 500g strawberries
- Mix eggs and coconut sugar in a bowl. If you have a mixer, this step will be easier. Whisk until the mixture doubles in volume.
- Combine rice flour and hazelnut powder before adding to the mixture. Mix with either a spatula or whisk. When thoroughly mixed, add the coconut oil and continue mixing.
- Pour the mixture into a baking mold, preferably circular and 6 inches in diameter.
- Bake for 15-20 minutes at 170°C. Baking time may vary depending on the mold you use. Once baked, set aside and allow it to cool down.
- Pour the almond milk in a saucepan and add the pistachio paste. Heat the pan.
- While waiting for the almond milk to boil, mix egg yolks with honey in a bowl. Allow it to blend well before combining cornstarch. Mix again.
- Once the almond milk boils, pour it over the egg-honey-cornstarch mixture. Mix the ingredients, and pour the contents back to the saucepan.
- Boil the combined mixture as you continuously stir. Once it reaches its boiling point, count 15 seconds and remove from heat.
- Set aside and put in the freezer to cool down the resulting cream.
- Combine water, sugar and lemon juice in a sauce pan and allow it to boil. This syrup will be used to soak the cake layers.
- Take out the cream out of the fridge, and put it in a mixing bowl. Add 1/3 of the margarine and whisk evenly. When texture further thickens, add the second third. Whisk again. Do the final third. The vanilla mousse cream is now ready for piping.
- Slice the top portion of the cake with a bread knife. You will no longer need that portion.
- Slice the cake in half horizontally in order to create the two layers of the shortcake.
- Soak with syrup both sides of the upper layer, while only soaking the top side of the bottom layer.
- Take a mold ring slightly larger than the size of the cake layers. Set the bottom layer at the center, and pipe the vanilla mousse cream around it, closing the gap between the ring and the cake.
- Surround the ring of the cake with strawberries cut into half. Lightly press the strawberries down to allow it to be in contact with the mousse.
- Pipe on top of the strawberries, and use a spoon to close the gaps. Ensure that the strawberries are all covered.
- Cover the bottom layer with the mousse and add chopped strawberries.
- Lay down the upper layer of the cake. Then cover with mousse. Use a spatula to even out and flatten the mousse.
- Optional: If you know how to prepare a strawberry/raspberry confit, you may add a layer of it on top to add more flavor and color to the cake.
- Garnish the cake with strawberries and pistachio paste. Serve chilled.
Procedure in Pictures
If you are having difficulties following or visualizing the instructions above, you may refer to the photos below to provide you better idea of how the recipe is followed.
Let's begin with the initial preparation on making the cake layers and the vanilla mousse cream.
The remaining work is to pipe the cream, add the layers and then finish off by designing/garnishing the cake.
The strawberry shortcake has this light sweetness characterized by a subtle hint of coconut. The overall taste will depend on the quality and sweetness of the strawberries. Start with the right ingredients, and you'll get an amazing cake!
Voila! The strawberry shortcake is now ready to be served. Thank you for trying this recipe, and I hope you'll come up with a great cake! Feel free to use the Q&A below if you have any questions.
Tips on the Recipe
- If you don't have restrictions regarding gluten and dairy, this recipe can be tweaked by replacing almond milk with full milk, margarine with butter and rice flour with wheat flour.
- You can do away with the cornstarch for the vanilla mousse cream if you converted it into a regular strawberry shortcake.
- Coconut sugar can be replaced by regular sugar, but this will change the nutritional profile of the cake.
Will you be trying out the recipe?
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
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© 2019 Renz Kristofer Cheng