Red, White And Blue Shortcake

Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂

Strawberry Shortcake

Vanilla donuts (makes 9)

• 2 Tablespoons almonds
• 1/4 cup water
• 1/4 cup apple sauce
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup honey
• 1/4 cup (1/2 stick) butter, melted
• 1 Tablespoon milk
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 teaspoon baking powder

1. Preheat oven to 350 degrees.
2. Blend almonds and water in a blender until no chunks remain.
3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
4. Mix flours and baking powder in small bowl.
5. Add dry to wet and mix until combined.
6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

• 2 cups frozen strawberries
• 1/4 – 1/2 cup white sugar (depending on desired sweetness)
• Splash water (optional)

1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
2. Stir strawberries around and sprinkle with sugar, then mix it in.
3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
4. Transfer to a bowl and the refrigerator until cold.

 

Blueberries

• 2 cups frozen blueberries
• 1/4 cup or so white sugar (more if you want it sweeter)
• Splash water (optional)

1. Follow same directions as with the strawberries.

 

Whipped topping

• 1 cup whipping cream
• 1/2 cup powdered sugar
• 2 ounces cream cheese
• 2 Tablespoons sour cream
• 1/2 tsp vanilla extract (optional)

1. Beat sugar, cream cheese and sour cream until smooth.
2. Add in whipping cream and vanilla and beat until peaks form.
3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

1. Assemble shortcake in layers. Cake, strawberries, cream, cake, blueberries, cream. Enjoy!

I’m sharing this with my friends at Fiesta Friday. I hope you all have a perfectly lovely Independence Day weekend! 🙂

---

Remember to like my blog on Facebook. 🙂