Strawberry shortcake with sour cream whip

Perfect for a summers day. Not only is this recipe undetectably gluten-free but it is also reduced fat. By replacing half the heavy cream in whipped cream for sour cream we reduce the fat content dramatically! Heavy cream is about 35% fat while can be as low are sour cream is only 2% fat!

If you really don't care about the light and fluffy texture of whipped cream (I think the angel food cake is fluffy enough without the whipped cream) than remove the heavy cream all together and top your cake with a sweetened sour cream instead!

Have other thoughts on how you'd like to transform this summer cake, I'd love to hear about it. Comment below!

---

grocery shopping list

---

gluten-free strawberry shortcake
with sour cream whip recipe

#Gluten-free #Reducedfat #SummerStrawberries

ingredients

angel food cake
see last week's gluten-free angel food cake recipe

poached strawberries
1 pints   strawberries, washed and trimmed
250 millilitres   pomegranate juice

whipped sour cream
300 grams   heavy cream
90 grams   confectioners’ sugar, sifted
5 grams   Madagascar vanilla extract
200 grams   sour cream

method

To make the poached strawberries: In a saucepan bring the pomegranate juice. Slice the strawberries. Place the strawberries in a medium bowl. Pour the hot pomegranate syrup over the berries. Let cool.

To make the whipped sour cream: Beat the cream to soft peak. Add the confectioners’ sugar. Continue whipping until a medium-stiff peak is achieved.

In a separate bowl, whisk together the sour cream and vanilla. Fold into the whipped cream. For best results, cover and let chill a full hour.

Spread half the whipped sour cream over one cake. Garnish generously with poached berries. Layer with a second cake. Spread the remaining whipped sour cream on top. Garnish with the remaining poached berries and syrup. Serve chilled.