grocery shopping list
gluten-free strawberry shortcake
angel food cake
see last week's gluten-free angel food cake recipe
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
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.
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
Your Blogger, Tamara Green
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Starting GF Diet