This time of the year strawberries are plentiful and you can sniff the smell of ripe berries at almost every store. Although, I buy strawberries year round. In summer I find myself using them more often in desserts rather than just eating them straight out of the box. They are juicy and delicious, perfect to be used in a dessert- such as this strawberry shortcake.
All my dessert recipes contain on average less sugar than traditional recipes because my husband and daughter are conscious eaters. I make simple changes to desserts that taste delicious and also happen to have a better nutritional profile. This classic strawberry shortcake with a bit of whipped cream fits in that profile. It’s easy to put together and makes an irresistible treat for a summer dessert.
Shortcake is a typically buttery biscuit or scone. Mine is in between a scone and an eggless cake. I used my strawberry scones recipe, tweaked a little, using less sugar and using buttermilk instead of cream. I’ve baked these in straight cupcake liners and added psyllium husk powder to give extra structure. The reason for doing this was that 4 out of 5 times the shortcake layer broke while splitting.
It simply crumbled. We still happily ate the crumbs as they taste wonderful, but they’re not exactly something I can serve to guests or blog about. With above mentioned modifications they turned out perfectly tender, dense and easily slice-able.
I flavored the shortcakes and whipped cream with rosewater. It is a wonderful companion to fruits like strawberries and raspberries. You can buy rose water at Middle eastern market, wholefoods or online.
Enjoy!
Ingredients
- 1 cup (124 g) Gf all-purpose flour (brown rice flour+tapioca+potato starch)
- 1/2 cup (43 g) GFquick cooking oats
- 4 tbsp. chilled butter +1 tbsp. melted butter
- 1/2 cup (+) 1% butter milk
- 1 1/4 tsp rosewater
- 1/4 scant tsp psyllium husk powder
- 3 tbsp. maple syrup
- 2 tsp baking powder
- 2 tbsp. turbinado sugar
- 2 cups strawberries, sliced
- 1 cup whipping cream
- 1 tsp rose water
Instructions
- Whip the cream using an electric mixer with 1 tbsp. turbinado sugar and rose water, until it holds soft peaks.
- Refrigerate until ready to serve.
- Preheat the oven to 425° F.
- In a large bowl, mix the Gf all-purpose flour, quick cooking oats, psyllium husk powder and baking powder.
- Using a pastry cutter or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
- Add the buttermilk, maple syrup and rose water and stir just until moistened ( the mixture would be like muffin dough).
- Scoop 1/3 cup dough and drop it in straight cupcake liners.
- Brush tops with melted butter and sprinkle evenly with remaining 1 tbsp. turbinado sugar.
- Bake until the shortcakes are golden brown on top, about 15-20 minutes or until a tester comes out clean.
- To serve, let the shortcakes cool slightly. Remove the liner, slice in half horizontally and place the bottoms on to 5 dessert plates.
- Spoon sliced strawberries over the shortcake bottoms and some of it on side. Top with a dollop of whipped cream and cover each with a shortcake top.
Blackswan
Rosewater sounds great! Love the yummy treats, dear! xoxo
Angie@Angie's Recipes
Yes! These are a perfect summer afternoon treat!
Loretta
How love, you did a wonderful job and with the rosewater, it had to have given it a wonderful after taste 🙂
Monica
I have been buying/eating strawberries like they are disappearing from earth, Bal! Unlike you, I’ve just been eating them straight but ironically, I’ve also been thinking/daydreaming about strawberry shortcake! This looks so great and I like how you make your desserts a bit more healthful. This way, a person can enjoy dessert without feeling weighed down or, heaven forbid, guilty! ; )
Evi @ greenevi
Wow, such pretty little treats! I love the addition of rose water here, so creative 🙂
marcie
I love that your conscious eaters even when it comes to dessert. I don’t like my desserts to be incredibly sweet, so your baking style sounds perfect for me! These shortcakes look just amazing and the rosewater is such a lovely touch!
Easyfoodsmith
Perfect summer treat indeed. Since we were moving back to India, I missed the strawberry season here. I am missing my frozen stash so much after seeing your lovely post.
David @ Spiced
I love desserts using fresh berries…they’re perfect for summer! I’ve never used rose water in shortcakes, but it sounds delicious. Thanks for the idea!!
Deborah @ Confessions of a mother runner
How delicious looking I love oatmeal in here. Thanks for sharing!
The Reader's Tales
Your dessert looks awesome, Angie. Thank you for sharing 🙂