Gluten-free strawberry shortcake
Gluten-free strawberry shortcake
Doses
12-15
Return toCooking time
25
minutesA delicious gluten-free strawberry shortcake is perfect for the best strawberry season. The base is just nice and crispy, with a sweet strawberry filling and a crunchy crumb topping. Enjoy!
Ingredients
- Bottom
100 g butter
0,5 dl sugar
1 egg
1 tsp baking powder
2 tsp vanilla sugar
1 dl milk
- Stuffing
4-5 dl fresh strawberries, cut in half
- Groundhog mix on top
0,5 dl sugar
1 tl vanilla sugar
30 g butter
Preparation
- Preheat the oven to 200°C. Grease a 26-28 cm diameter pie dish with butter.
- Beat the butter and sugar with an electric mixer until fluffy. Add the egg. Combine the baking powder and vanilla sugar in the flour mix. Add to the batter alternately with the milk. Use an arrow to roll the dough until smooth and spread it on the bottom of the pie dish.
- Make a lawn mixture. Mix all the ingredients together into a crumb mixture and set aside to wait.
- Cut the strawberries into 2-4 pieces, depending on their size. Pour the strawberry pieces over the pie crust.
- Finally, sprinkle the crumble mixture over the strawberries.
- Bake the strawberry pie in the oven for about 25-30 minutes. Serve the gluten-free strawberry shortcake warm with whipped cream, custard or ice cream.
Leila Kekkonen | Himoleipuri
Tip
- You can also easily make a vegan version of the pie. Use dairy-free margarine instead of butter and replace the egg and milk in the base dough with two tablespoons of soya yoghurt.
The easiest, most delicious pie ever.
Thank you for your feedback! 🙂