Gluten Free Strawberry Shortcake Bowls with Coconut Whipped Cream {Bake-a-Bowl Giveaway}

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strawberry-shortcake-cups-verticalBefore going gluten free, strawberry shortcake was one of my favorite desserts. I love how light and fluffy angel food cake is and, well, you really can’t go wrong with strawberries and whipped cream!

After receiving the Good Cook Bake-a-Bowl pan to test out, I was inspired to try and make a gluten and dairy free version of my beloved Strawberry Shortcake. I took inspiration from Easy Green Mom’s Angel Food Cupcakes and King Arthur’s GF Angel Food Cake recipes.

I was worried that the Angel Food batter wouldn’t rise in the pan, but it worked perfectly! It was light and fluffy (so many gluten free recipes turn out denser than I’d like), a little chewy and the flavor was great.

And if you’ve never made coconut whipped cream, you’re in for a treat! I could eat the whole bowl in one sitting. Even my girls, who don’t love the flavor of coconut, love this dairy free whipped cream.

Gluten Free Strawberry Shortcake Bowls with Coconut Whipped Cream

Makes about 10 servings

Bowl Ingredients

  • 6 egg whites
  • 2 teaspoons vanilla extract
  • 1 teaspoon cream of tartar
  • ½ cup evaporated cane sugar
  • ½ cup all purpose gluten free flour (I used Premium Gold All-Purpose Flour)
  • ½ cup organic powdered sugar

Filling Ingredients

  • 1 can organic coconut milk (without guar gum is best; refrigerate for at least 24 hours first)
  • 1 tablespoon organic sugar
  • 1 teaspoon vanilla extract
  • 1 pound of organic strawberries

Bowl Directions

  1. Separate your eggs (you can use an egg separator if you haven’t done this before). Set the whites aside in a large mixing bowl.
  2. Preheat your oven to 325° F.
  3. Sift powdered sugar and flour together, then set aside.
  4. Add the vanilla extract and cream of tartar to the egg whites, then mix on high speed until fluffy and blended.
  5. Slowly add the sugar to the egg white mixture, and beat continually at medium speed until the sugar is dissolved and soft peaks form. It works best if you stop before stiff peaks form.
  6. Sift ¼ cup of flour and powdered sugar mixture to the egg mixture, then fold it in with a spatula gently. Add another ¼ cup at a time until it’s all combined. It’s important to add only a small amount of flour at a time or your cake bowls will be dense and won’t rise properly.
    angel-food-cake-batter
  7. Grease each Bake-a-Bowl compartment with palm shortening, then fill just above the fill line. Grease the top portion of the Bake-a-Bowl pan and secure the 2 pieces together
  8. Bake for 25 minutes or until the edges are golden brown.
  9. Cool completely, then separate the Bake-a-Bowl pieces and remove the Angel Cake bowls from the pan.

Filling Directions

  1. Chop the strawberries, then set aside.
  2. Take your coconut milk can out of the refrigerator, turn upside down and open with a can opener.
  3. Pour the liquid out and set aside (this liquid is great for using in smoothies).
  4. Scoop the coconut cream out of the can, into a mixing bowl.
  5. Begin mixing the coconut cream on high with a hand mixer until it fluffs up.
  6. Add the sugar a little at a time while beating continuously.
  7. Add the vanilla and continue beating until it’s fluffy.
    coconut-whipped-cream
  8. Add the chopped strawberries to the angel food cake bowls.
    shortcake-strawberries
  9. Top each bowl with coconut whipped cream.
    strawberry-shortcake-horizontal
  10. Enjoy! It may be difficult not to eat every last strawberry shortcake bowl in one sitting!

Get a Discount

Want to make this recipe? Get a 25% off discount on goodcook.com for the Good Cook Sweet Creations with CODE: BAKEBOWL. I am looking forward to making more creations with my Bake-a-Bowl pan!

Win a Bake-a-Bowl Pan!

One Happy Mothering reader will win a Bake-a-Bowl pan from Good Cook! Good luck!
a Rafflecopter giveaway

Get More Recipes for the Bake-a-Bowl Pan

This post is linked up at Allergy Free Wednesday.



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Comments

  1. Debra S says

    What would I make with the pan should I win? The first thing, probably some “sponge cake” cups! Then chocolate ones… those would be wonderful to fill with ice cream!

  2. Betsy Barnes says

    If I won, I would make the Spaghetti and Meat Bowls or maybe Meatloaf Bowls with mash potatoes, very neat ways to make meals fun :)

  3. David says

    I would make a brownie bowl and fill it with ice cream and hot fudge. The possibilities of what you could make are limitless.

  4. Aishah M says

    What a wonderful recipe. I was just thinking about strawberry shortcake over the weekend. It’s always a favorite in our house. Now I just need the bake-a-bowl and I’ll be ready to go. I would love to use to bake little bread bowls too.

  5. Gail Williams says

    I would make this strawberry gluten-free shortcake because I miss my shortcake. I have been GF for 6 months now.

  6. Dorothy Teel says

    I would like to make the Strawberry lemon cake bowls and serve with fresh macerated strawberries and homemade whipped cream, sounds wonderful.

  7. Amanda Alvarado says

    I htink I would make a dark chocolate brownie cake with a whipped peanut butter cream filling!

  8. Anne Perry says

    I would love to make the strawberry short cake cups… we have some super sweet organic strawberries at our local farmer’s market.

  9. kelly tupick says

    I would love to make brownie bowls and make your own little brownie sundaes. I think the kids would really have fun with this one. This is so neat.

  10. Robin Abrams says

    If I won I would make the Cheddar Bay Chili Bowl Biscuits first. These pans look so neat to use would love it.

  11. cher says

    If I won this wonderful pan I would start with your GF shortcake bowls or the GF macaroon bowls. For savory I would try some healthy pizza bowls. I have been dreaming about these pans since they came out and would love to have them to bake lots of bites for just me in the house now.

  12. Linda Meyers-Gabbard says

    Id make brownie bowls and fill them with vanilla ice cream top it with hot fudge sauce and whipped cream and nuts.

  13. Lynn LeCoumpte says

    I would definitely make an updated version of my Mom’s Cherry Cheesecake Cake which is my favorite birthday treat! It uses a cake mix as it’s crust base which is different than most. Thanks for the giveaway.

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