Strawberry Shortcake Recipe (GF + DF)

          Brace yourselves. This is hands down, without a doubt, the best gluten-free and dairy free strawberry shortcake recipe you will ever eat in your entire life. And I'm not just saying that. Even those who despise food intolerances will be tricked and ultimately satisfied. You'll have trouble stopping yourself from eating the cake straight out of the oven, trust me. Gluten free, dairy free, delicious, and easy to make. Sounds good to me.


          Taking away gluten and dairy in a cake while keeping it soft and moist can be a battle. Having these dietary restrictions and experimenting with recipes over the years has allowed me to find out what flours and "butters" I like, and which ones I don't. With that in mind, I used my favorites for this recipe (which I've noted below). For the exact same results I've achieved, I would highly recommend searching for the exact ones I mentioned. However, I have faith that this will turn out great no matter what you do. :) Now without further ado, the recipe (and don't be intimidated by the length of the directions, it's actually pretty dang easy to whip up... pun intended)!:

*This recipe was built off of the basic cake recipe found here, but has been altered to fit dietary needs and delicious standards.

Ingredients:

• For the Cake:
• 1 cup sugar
• 1/2 cup Earth Balance Buttery Spread (Original, Sticks, or Whipped all work fine!)
• 2 eggs
• 2 tsp. vanilla extract (the better the extract, the better the cake)
• 1 1/2 cups King Arthur Flour - Gluten Free Measure for Measure*
• 1 3/4 tsp. baking powder
• 1/2 cup milk alternative (I typically use almond milk for baking, but feel free to try any of your favorites)

• For the Frosting:
• 1/2 cup Earth Balance Butter Spread
• 1 tsp. vanilla extract
• 1+ cups of powdered sugar
• 1+ tbsp. milk alternative

• For the Filling:
• 2 cups of sliced strawberries

Cake Directions:

1. Preheat oven to 350 degrees and grease your pans. For a three layer cake, please note that I used 3 8x8 in. pans and doubled the recipe. If you're planning on making one cake, or up to 12 cupcakes, you can just stick with the proportions above.
2. Cream the "butter" (While with regular butter, you soften before you whip it up, I do not recommend that with dairy-free butters as they will get too runny. Simply throw it in your mixing bowl and whip it up until it becomes pale in color).
3. Add in the sugar and whip until combined.
4. Add in the eggs one at a time (Make sure each is fully combined with the mixture and scrape the bowl when necessary).
5. Add in the vanilla.
6. Combine the flour and baking powder in a bowl, then add to the mixture (Feel free to add it all at once if your mixer can handle it. I tend to add it a little bit at a time to prevent it from "poofing" everywhere).
7. Stir in the "milk" until all the ingredients are combined and the batter is smooth.
8. Pour the batter into your greased or lined pans. For the cake, cook 30 minutes then check. If a toothpick comes out clean and the cake "springs back to the touch," then you're all set. If not, put it in for a few more minutes and check again. *Remember, it is always better to undercook a gluten free cake than to overcook it* (For cupcakes, follow the same directions but check at 20 minutes).
9. Slice up some strawberries while you're waiting for the cakes to cook.
10. Remove the pans from the oven and let cool for at least an hour (If you're impatient like me, throw them in the fridge on top of some potholders and let them sit for 30 minutes or so).

Frosting Directions:

1. Whip 16 tablespoons of butter alternative until it is pale in color.
2. Add vanilla extract and whip again.
3. Add 1 tablespoon of milk alternative.
4. Add the powdered sugar (feel free to sift it if you have the time and want a smoother frosting), about a half cup at a time, making sure to combine thoroughly and scrape the edges of the bowl.

• At this point, it's completely up to your personal preference. Taste the frosting, if its too buttery, add more sugar. If it's too thick, add more milk. Just make sure you add in small increments to have full control over its taste and texture.

Now, you're all set to assemble these ingredients however you want! If you want to know how I personally do it, keep scrolling :)

*Assembling the Cake (For those of you who want the cake to taste and look yummy):

1. Remove the cakes from their pans one at a time, and place them face up on a flat surface. To ensure your cake won't topple over (especially because dairy-free frosting tends to not be as sturdy as the real kind), use a long sharp knife to gently slice of the top of the cake, making it flat. 
2. Place one cake on a plate. Gently cover the cake with frosting. There's no right way to do it, but I tend to keep it a little thicker around the edge to make sure the strawberry juices don't seep out.
3. ***Refrigeration between layers is key. Refrigerate the cake and frosting for at least 10 minutes before add the strawberries. Your cake will look and hold up better. If you don't refrigerate, you can bet your butt your layers are going to slide all over the place.
4. Add the sliced strawberries, cover with frosting, and repeat. You should end up with cake on top, then you can frost the whole dang thing, let it set in the refrigerator, and decorate it however you want! You're all set (also pun intended).

And there you have it folks! If I missed anything or you have any questions feel free to drop a comment below or message me @annehodgins on Instagram :)

Some Things to Keep in Mind:

• Refrigeration and setting time is absolutely vital when using dairy alternatives, especially the brand I mentioned here
• Some gluten-free flours include milk in their ingredients, so if that's an issue for you, make sure to read the ingredients (the one I mentioned above is a dairy-free flour)
• If you're into making your cakes look pretty, I would definitely invest in a frosting spatula. They make the process a lot easier and provide better results than a basic knife
• As I mentioned before, undercooking is better than overcooking. Cooking gluten or dairy free recipes too long is what often cause them to be dry, crumbly, and even mealy. When in doubt, take it out sooner rather than later
• With this specific recipe, I have found that you can truly test if it's ready by (1) poking in a toothpick, and (2) pressing down gently with your finger. If your finger leaves a darkened indent, the cake probably needs a bit more time, but watch it carefully and check in every few minutes!