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Strawberry Shortcakes with Gluten-Free Yogurt Biscuits & Mint Whipped Cream | #VirtualMidsummerPotluck4Peace

June 19, 2017

Hello, friend.

 

Happy Monday! I am very excited, because not only do I have a delicious recipe for Gluten-Free Strawberry Shortcakes, but I am also collaborating with a bunch of super talented bloggers for a Virtual Potluck. Saghar of Lab Noon invited me to. Saghar is hosting a Virtual Midsummer Potluck for Peace, which is a big, virtual summer picnic where everyone ‘brings’ a dish from their own cultural background. I loved this concept of using food to bring people from all walks of life together for a time of sharing ideas and recipes and celebrating our differences. Naturally, I volunteered to bring dessert (I have my mother’s sweet tooth, what can I say??) I wanted to make something that celebrated both the comfort food I loved as a child and the style of baking I do now, and with strawberries now in season (and so fresh!) I decided to make strawberry shortcakes.

 

 

 

I wanted to make a powerful metaphor with this recipe, sharing that strawberry shortcakes can only become these decadent, buttery creations when each element of the dish unites and comes together, much like a potluck! I love coming together with friends and family and sharing food, laughs, and memories. I guess that’s the old southern’ s heart in me! This recipe incorporates the seasons freshest fruit and herb. I love how to sweetness of the whipped cream and berries pairs nicely with the warm, buttery biscuits. It’s a dish that is perfect for preparing and sharing!

 

 

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Be sure to check out everyone else’s recipes below!

 

 

Adventures in Cooking: Strawberry rhubarb pie ice cream sandwiches

An Edible Mosaic: Middle Eastern Spiced Green Beans with Olive Oil and Tomato

Brewing Happiness: Healthy Southern Baked Beans

Cloudy Kitchen: Earl Grey blueberry pie

Cook Til Delicious: Cold Sesame Peanut Noodles

Delicious Not Gorgeous: No Mai Fan

DisplacedHousewife: Strawberry Scone-Cakes With Fresh Orange Blossom Whipped Cream

Donuts, dresses and dirt: Tahini Pavlovas

Floating Kitchen: Blistered Green Beans with Apricots and Chive Blossoms

Ginger & Toasted Sesame: Walnut Bread with Boursin and Prosciutto

Harvest and Honey: Chasing Summer (drink)

Hortus Cuisine: Panino with Roasted Peppers, Pesto & Arugula

On The Plate: Sriracha Scotch Eggs

Ruby Josephine: Halwa d'Tmar (Moroccan Date-Stuffed Cookies)

Tasty Seasons: Grilled Mojito Chicken

Tending the Table: Roasted Cauliflower with Pine Nuts, Parsley and Currants

TermiNatetor Kitchen: Strawberry Shortcakes with Gluten-Free Yogurt Biscuits & Mint Whipped Cream

The Little Epicurean: Halo-Halo (Filipino Shave Ice Dessert)

This Mess Is Ours: Simple Tomato & Avocado Salad

Twigg studios: roasted beet leek and feta quiche

Vermilion Roots: Tofu Salad with Spiced Peanut Sauce

Wood and Spoon: Strawberry Almond Skillet Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Shortcakes with Gluten-Free Yogurt Biscuits & Mint Whipped Cream

Original biscuit recipe from American Test Kitchen 

 

Ingredients

 

            Biscuits

1 cup gluten-free all-purpose flour

1 cup brown rice flour

4 teaspoons baking powder

1 ½ teaspoons xanthan gum

1 teaspoons sugar

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon baking soda

3 tablespoons unsalted butter, chilled and cubed

¾ cup plain yogurt

1 large egg, lightly beaten

2 tablespoons vegetable oil

2 teaspoons lemon juice

 

            Whipped cream

A handful of mint leaves

1 ¼ cup heavy cream

2 tablespoons sugar

1 teaspoon peppermint extract (optional)

 

 

 

Directions

 

For the biscuits. In a large mixing bowl, whisk together the flours, baking powder, xanthan gum, sugar, salt and baking soda. Cut the cubed butter to the flour mixture until only, small pea-size pieces remain. In a separate mixing bowl, whisk together the yogurt, egg, vegetable oil, and lemon juice. Stir the yogurt mixture into the flour mixture until completely combined and the flour is thoroughly incorporated, about 1 minute. Cover the bowl with plastic wrap and let the dough set at room temperature for 30 minutes.

 

Preheat the oven to 450 F and line and rimmed baking sheet with parchment paper and place inside of a second baking sheet. Taking a cookie scoop, scoop heaping amounts of dough and drop them onto the prepared sheet (you should end up with 11 to 12 rounds of biscuits). Bake until golden brown and crisp, about 15 minutes. Transfer the baking sheet to a wire rack and allow to cool for 5 to 10 minutes before serving.  

 

For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Remove bowl from freezer and add the sugar and the infused heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes, adding the peppermint extract halfway through (if desired). Store in an airtight container for up to 10 hours.  When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

 

For the infused cream. In a small sauce pan heat the heavy cream over medium heat until steam begins to appear. Take off the heat and stir in the mint leaves. Cover and let sit for 25-30 minutes. Strain cream through a fine mesh strainer. Discard the mint leaves and store cream in an airtight container and refrigerate overnight.  You should have about 1 cup of heavy cream.

 

 

 

 

 

 

 

 

 

 

 

 

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