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Saturday, May 15, 2010

gluten free short cake shells


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Gluten Free Short Cake Shells

With strawberry season just around the corner, I thought you might like to know that you can make Gluten Free Strawberry Short Cake.  I use the raspberry pound cake mix as a foundation, From Mixes from the Heartland. I guess I watch too much TV Food Net work.  Taking part of a package mix, is something Sandra Lee would do.  If you cook gluten free you  need short cuts, to cut down on cooking time too.

Gluten Free Short Cake Shells
2/3 cup raspberry pound cake ( Mixes from the Hearland)
2 egg yoke
1 egg
3 table spoons water
 mix and set this aside

 in a separate bowl mix
1/3 cup sugar
2 tablespoons lemon juice
2 egg whites
beat this with electric mixer until it is fluffy like meringue

Preheat oven  to 300
spray short cake pan with pam, recipe make 6 shells, about 2 1/2 inches wide

Add 1/4 of the egg white mixture to the pound cake mixture, fold in do not mix.
use a spatula to fold in the mix., repeat 3 more times until done.
don't over mix.

Scoop out mixture with a large cookie scoop, this is easier to be gentle on the batter.
bake 20 minutes check ...cook longer if need.
go around each short cake edge with knife to loosen, place the short cake pan up side down for 10 minutes,
remove from pan.

your gluten free short cakes are ready to eat.
enjoy another recipe with the help of Mixes from the Heartland
from
Gluten Free That's Me

you might want to try this recipe with the chocolate pound cake




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