Gluten-Free Strawberry Shortcake

This is a simple yet stunning dessert to whip up for your friends this summer. The best part is you won’t need to turn on the oven! We’re using our new gum-free, rice-free Sourdough Pullman Loaf as our base - it crisps up so beautifully in this recipe.

Topped with unsweetened whipped cream and balsamic strawberries, this skillet strawberry shortcake will melt in your mouth!

Total time: About 30 minutes start to finish

Yields: 4 servings 

Recipe and photos by Sadie Radinsky // @sadieradinsky

Gluten-Free, Gum-Free, Rice-Free, can be made vegan/dairy-free by using vegan butter and cream alternatives

INGREDIENTS

4 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

4 cups fresh strawberries (about 1.5 lbs)

2 tbsp balsamic vinegar

3 tbsp grass-fed butter

2 tbsp brown or coconut sugar

1.5 cups heavy whipping cream

DIRECTIONS

 

1. Cut your strawberries into quarters and place in a medium saucepan. Cook over medium-low heat on the stovetop, and once they start bubbling, slowly drizzle in the balsamic vinegar.

 

2. Heat a 10-12" cast iron skillet to medium heat on the stovetop and add a pat of butter.

 

3. Spread the butter and sprinkle a dash of sugar on each slice of bread. Once the cast iron skillet is hot, add the bread. Cook until golden brown, then spread more butter and more sugar on the other side and flip.

 

4. Once the toast is golden and the strawberries are bubbling away (but not mushy!), remove everything from the heat.

 

5. Add the cream to a large bowl and whip using an electric hand mixer until stiff peaks form.

 

6. Serve hot now, or wait until the strawberries and toast cool down (we like it both ways). Layer the cream and berries on the bread and enjoy!!