It’s warming up and I can almost taste spring and summer! Of course that means the great flavors that come with the seasons, and I’m craving them already. One of my favorite spring and summer desserts is strawberry shortcake. It’s super easy to make at home, but it’s not that easy if you’re gluten free. Instead of picking up those yellow sponge cakes at the store, I went ahead and made my own mini pound cakes with this dessert in mind.
Making your own strawberry syrup and topping is seriously as easy as adding some sugar to the berries and let them sit together. After a little bit smash them together and you’ll have a chunky berry topping for your dessert. Scoop on that ice cream and you’re good to go!
The best part of this recipe – you can sub in any gluten free cake you want, or berries you want. I ran out of blueberries the second day and ended up grabbing some homemade jam to put over top. It’s still delicious and a great treat!
- 4 pieces of short bread or 4 Mini Gluten Free Poundcakes
- 1 lb Strawberries
- 1/2 cup Sugar
- Vanilla Ice Cream
- Wash, quarter and hull your strawberries and place them into a shallow bowl or a pie plate. Top with sugar and let sit for 30 minutes.
- After 30 minutes, use a potato masher (or similar tool) to smash the berries as much as possible. Integrate the sugar into the juices they left in the bottom of the bowl. Mix well.
- Top your cake with your ice cream and strawberry mixture. Enjoy!