The temps are warming up and summer is here. Along with lemonade, iced tea, and lots of yummy fresh vegetables, one of my favorite summer treats is strawberries!
Whether you call it Strawberry Shortcake or Strawberry Cobbler, if you are now gluten-free you may be thinking you have to forgo this summer classic.
Not so!! Here is a delicious gluten-free version of this classic summer treat. Many people think that you have to sacrifice flavor when it comes to certain diet restrictions but we’ve found many ways to enjoy all our favorites in delicious gluten free options. This recipe uses beautiful fresh strawberries and brown rice flour to create a variation on the all time favorite, strawberry shortcake!
Gluten Free Strawberry Shortcake Cobbler Recipe
This is a delicious dessert and no one would ever suspect it to be gluten free! Serve it with fresh whipped cream or with ice cream.
Servings 6 -8
Ingredients
- • 3 cups diced fresh strawberries
- • ½ cup granulated sugar
- • 1 cup brown rice flour
- • 2 tsp baking powder
- • ½ tsp salt
- • ½ cup granulated sugar
- • 1 cup almond milk
- • ½ tsp pure vanilla extract
- • ¼ cup melted butter
Instructions
- • Preheat oven to 375 degrees.
- • Grease a 9”x9” glass baking dish and set aside.
- • Combine diced strawberries and ½ cup sugar in medium bowl and stir well.
- • Mix together flour, baking powder, salt, and remaining sugar in large mixing bowl.
- • Add melted butter, milk, and vanilla to dry ingredients. Stir until fully combined.
- • Pour batter into greased baking dish.
- • Carefully use a spoon to cover batter with strawberry mixture. Do not stir. Strawberries will cook into the batter.
- • Bake for 50-55 minutes in preheated oven or until golden brown and center is not soupy.
Heidi says
YUM! This looks to die for! Thanks for sharing.