Mini Strawberry Shortcakes with Whipped Cream
/Today we cake.
Because it’s Friiiiidaaaaay.
So let’s party.
With mini cakes, strawberries, and whhhhipped cream.
Because what could be cuter and more devourable than MINI CAKES??
These little gems are adapted from my doughnut recipes [buy my cookbook HERE! <— shameless plug] and are so super easy to make.
I wanted these baby cakes to be super light + airy. I wanted a lot of fluff, because as a kid I always remember those yellow shortcakes from the grocery store being nice and fluffy. Wait, maybe those were sponge cakes? Ahhh, either way.
Using 1 egg + 1 egg white helped achieve the airiness I was looking for, along with going a little lighter on the almond meal and a bit heavier on the applesauce with less overall flour being used as well.
Basically, the second egg minus the yolk and the applesauce created more FLUFF + air.
Perfect!
So really, these cakes are a cinch to throw together as long as you have the flours—which you should have by now because I only talk about them all of thee time.
They are specifically formulated to be the most non-gluten-free tasting—but actually gluten-free—baked goods ever.
adapted from: my doughnut recipes which you can find in my cookbook, Baked Doughnuts for Everyone
Mini Strawberry Shortcakes with Whipped Cream
gluten-free, dairy-free [cakes] // yields 6-8 mini cakes
for the cakes:
- 1/3 cup gluten-free oat flour
- 1/3 cup sweet rice flour
- 1/4 cup muscovado sugar, or brown sugar or pure cane sugar
- 2 tablespoons almond meal
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg + 1 egg white
- 3 tablespoons unsweetened applesauce
- 2 1/2 tablespoon unsweetened almond milk
- 1 1/2 tablespoons safflower oil, or sunflower/canola/etc.
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- sliced strawberries
for the whipped cream: For a dairy-free option try making coconut whipped cream instead! And here’s a chocolate version.
- 1 cup heavy cream
- 2 tablespoons pure cane sugar
- 1/2 teaspoon pure vanilla extract
Preheat your oven to 350* F and thoroughly grease a mini bundt pan or standard doughnut pan, or line a muffin tin with liners.
In a large bowl stir together the oat flour, sweet rice flour, sugar, almond meal, baking powder, and salt. In another bowl whisk the eggs then add in the applesauce, milk, oil, vanilla, and almond extract. Whisk until combined.
Pour the wet ingredients into the dry bowl and lightly whisk/stir until just combined [when you no longer see dry flour]. Spoon the mixture about 3/4 the way full in your designated pan and bake for 15-18 minutes. The cakes will turn golden brown and spring back when lightly pressed. Or toothpick test for doneness.
While the cakes cook place the heavy cream, sugar, and vanilla in a cold metal bowl and beat with your whisk attachment on med-high/high speed until light and fluffy and stiff peaks form. Keep refrigerated until ready to use.
Let cool for 10-15 minutes then carefully release from the pan with the help of a thin spatula and place on a cooling rack. Once fully cooled top with strawberries and whipped cream and serve.
notes: Sweet rice flour can be found in the gluten-free section of some health food stores, ordered online, or easily [and usually cheapest!] found in Asian markets [aka: glutinous rice flour]. Do not replace with white or brown rice flour, as it differs greatly. If baking in a muffin tin bake time may slightly increase.
Let the weekend begin…in just another 8+ hours.
Ashley
