This yummy dessert brings together my three favorite things – berries, whipped cream and chocolate. A quick batch of vanilla cupcakes made with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, canned whipped topping and chocolate sauce from a jar make it super easy. Whether you want a fast dessert to impress friends or just something to satisfy your sweet tooth, this is the one. I like to make my chocolate sauce from scratch so I included a recipe for that. But no one will ever know the difference if you do it the easy way!
Gluten Free Chocolate Strawberry Shortcakes:
To assemble six shortcakes you will need 1# of strawberries, washed, hulled and sliced. To 1# sliced strawberries, add 1 TBS sugar and stir gently until combined. You will also need 1 large can prepared whipped topping and a small jar of chocolate sauce (or use the homemade recipe below).
Vanilla Cupcakes
makes 12 cupcakes
1 1/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
OR 1 1/4 cups GF All Purpose Flour (recipe)
2 tsp baking powder
1/2 tsp salt (scant)
2 eggs
3/4 cup + 2 TBS sugar
1/4 cup vegetable oil
1 tsp vanilla
2/3 cup milk
Chocolate Sauce:
1/2 c sugar
1 oz. unsweetened Baker’s chocolate
1 TBS butter
1/4 tsp vanilla
dash salt
1/4 cup + 2 TBS milk
In a small sauce pan over medium high heat, bring sugar and milk to boiling and boil 1 minute. Add chocolate and stir until melted. Remove from heat and add butter, vanilla and salt. Whisk until smooth and cool to room temperature before using. Makes about 3/4 cup of chocolate sauce.
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