Strawberry Shortcake Rounds with Homemade Strawberry Coulis Sauce

There are so many different ways to make and enjoy strawberry shortcake.  We've happily eaten buttermilk biscuit-based shortcakes, used spongecake cupcakes for shortcake-style cupcakes, and topped leftover cake with diced berries and whipped cream for a make-shift shortcake.  These shortcake rounds are a fun and pretty shortcake with a touch of white chocolate that adds a lovely flavor to this recipe.  The strawberry coulis sauce drizzled on top gives it an extra special look.  Plus, the leftover coulis sauce is amazing on sourdough waffles, dessert waffles, or pancakes!  Enjoy!

Delicious shortcake rounds, topped with diced strawberries, whipped cream, and homemade strawberry coulis sauce. Yum! 

Strawberry Shortcake Rounds

Makes 12-18 rounds

Butter 12-18 whoopie pie molds (it just depends on the size of your molds)

Melt together in a microwave-safe container in 30-45 second increments, when it's smooth, set it aside to cool while you mix the rest together:
2 oz white chocolate (high quality)
1/2 cup milk
1/4 cup butter
1 tsp vanilla extract or bean paste

Beat until frothy:
1/3 - 1/2 cup sugar
3 eggs

Mix in until smooth:
1/4 cup coconut flour
1/4 cup white rice flour
1/4 tsp salt
1/4 tsp baking soda
Melted chocolate mixture from above

Divide the batter among the whoopie pie molds, filling just over 3/4 full.  I have two pans, and one makes smaller whoopie pies and the other makes larger, so you'll just have to adjust accordingly.

Bake at 350 F for about 10-12 minutes.  These cook quickly, so keep an eye on them.  They may need a little less or little more time depending on how large you made them.

Let cool 5 minutes in pan, then use a rubber spatula to loosen and remove the cakes from the pan to a wire rack to cool.

Fresh shortcake rounds, ready for eating!   These are browned a little more than I usually aim for, but I find because of the coconut flour, they're still nice and moist. 

To serve, dice 8 oz strawberries and mix with 1-2 Tbsp powdered sugar.  Set aside to chill.  These can be prepared in advance, if needed.  Top shortcake round with fresh berries, whipped cream and drizzle with the fresh strawberry coulis sauce, below.  Enjoy!

Freshly diced with a touch of powdered sugar mixed in on the left.  Berries ready for cooking into coulis sauce (below) on right. 

Strawberry Coulis Sauce

In a medium-sized pot, bring to a boil over medium heat:
8-12 oz strawberries (about 1 1/2 - 2 cups, before removing ends)
4-6 Tbsp powdered sugar
2-4 Tbsp water (more or less depending on desired thickness)
zest of one lemon
1-2 Tbsp fresh lemon juice

Cook 1-2 minutes, then puree with a stick blender.  Return to the heat and cook and additional 2-3 minutes.  You can puree it again, or just press it through a sieve to strain out the seeds. (I like to rub the spoon back and forth in the sieve to help strain it)  Cool, then refrigerate until ready to serve.  Yum!

Strawberry Coulis Sauce, just before straining.

Strawberry Shortcake Rounds with Homemade Strawberry Coulis Sauce by Successfully Gluten Free! 

Mini Spongecakes (Great for Strawberry Shortcake)

I needed to create a low-sugar spongecake for my mom, and here it is! Everyone has their own opinion of what spongecake, particularly for strawberry shortcake should taste like.  I enjoy strawberry shortcake made with either biscuits or cake.  The main this is that your cake isn't too sweet, because the berries bring that all on their own.  The great thing about this recipe is that it's nice and moist, fluffy, and not too sweet.  Perfect for strawberry shortcake.  Or, you can frost and use them like cupcakes or just pop on some jam for a quick dessert.  They've gotten two thumbs up from the family and friends who have tried them.  Enjoy!

They went so quickly, I only managed to get a picture of one before they were eaten.

Mini Spongecakes (Great for Strawberry Shortcake)

(These aren’t really sweet all on their own, but when served with fresh berries, jam, or topped with frosting, they’re great!)

Set oven at 375F.  Line 6-8 muffin cups with paper liners.

Mix the following in a bowl:

¼ cup coconut flour

¼ cup white rice flour (this helps them be lighter in texture, but brown rice flour works as well)

¼ tsp salt

¼ tsp baking soda

¼ tsp stevia powder (This is a natural sweetener that is quite strong, so you only need a little. If you don’t have it available or want to use it, you can just use ½ cup honey and no water, or ¼ cup agave + ¼ cup honey and no water)

Add and whisk until smooth:

¼ cup honey

¼ cup water

¼ cup oil (extra light olive oil works) OR ¼ cup melted butter (butter makes a more dense cupcake)

Add and whisk in:

3 eggs

Pour into 6-8 muffin cups. Fill ~ 2/3 full.   Bake in oven ~15 minutes, until lightly browned around edges. 

Let cool.

There are a few different serving options:

1. Serve with sliced strawberries & whipped cream.
2. Serve with jam & whipped cream.
3. Serve with frosting, like a cupcake.   

Enjoy!

A jam-filled spongecake with ample whipped cream on top (as requested my my son). 

Whip Creamed Strawberry Shortcake - made by my little brother.

Buttermilk Biscuits (they're great for strawberry shortcake, too!)

These are a great addition to a quick meal.  We enjoy these with jam. They're nice with eggs. They work great as your shortbread for strawberry shortcakes. And they work well alongside things like  chicken pot pie or chili.

Buttermilk Biscuits (great for strawberry shortcake, too!)

Heat oven to 425F.  Line a cookie sheet with parchment paper.

 

First, make your buttermilk (or just use ½ cup buttermilk)

In a measuring cup place:

3 tsp lemon juice OR white vinegar

Fill so you have total of:

½ cup milk

 

Mix in a bowl:

½ cup brown rice flour

½ cup tapioca starch

¼ cup cornstarch

¼ cup potato starch

1 ½ tsp sugar

2 tsp baking powder

½ tsp salt

1/8 tsp baking soda

 

Add and dice in with a pastry cutter:

¼ cup + 1 Tbsp butter

 

Add and mix with a spoon, just until combined:

½ cup buttermilk (from above)

 

Spoon onto prepared baking sheet.  You can press slightly to flatten, if desired.

 

Bake ~12 minutes, until very lightly golden (once you hit light brown they’ll be crunchier and not as light and fluffy).  To give you an idea of overdone, see the picture below. They're just slightly overdone (oops!) But they were still delicious, just a little crunchier than if you remove them before they're quite this browned.

 

You can eat these with jam, with eggs, with strawberries & whipped cream for strawberry shortcake.  You can even use as a crust for quiche (I’ll put up some recipes soon!)

 

Enjoy!