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Strawberry Shortcake

MAKES: Two, 8 inch cake layers GLUTEN-FREE, LOW FAT


Cake 360 grams egg whites, room temperature 310 grams granulated sugar 5 grams/1 tsp cream of tartar 10 grams/2 tsp Madagascar vanilla extract 120 grams gluten free flour a pinch of kosher salt

Poached strawberries 1 pint strawberries, washed and trimmed 250 grams pomegranate juice

Whipped sour cream 300 grams heavy cream or coconut cream for dairy-free 90 grams confectioners’ sugar, sifted 5 grams/1 tsp Madagascar vanilla extract 200 grams regular sour cream or dairy-free yogurt


Cake 1.) Line the bottom of two 20 centimetre (eight-inch)3 cake pans with parchment. Preheat on oven to 177°C (350°F). 2.) Whip the egg whites and cream of tartar in a stand mixer4 for two minutes, until light and frothy. Continue beating the egg whites while slowly streaming in the sugar. Beat until medium-stiff peak1 form. Fold1 in the vanilla. 3.) Gently fold the flour into the egg whites in three stages. With the last stage also fold in the kosher salt. 4.) Divide the batter between the two pans. Bake for 12 to 5 minutes. Gently remove from the oven. Let cool completely before removing from the pans.

Poached Strawberries 5.) In a saucepan bring the pomegranate juice to a boil. Slice the strawberries. Place the strawberries in a medium bowl. Pour the hot pomegranate syrup over the berries. Let cool.

Whipped Sour Cream 6.) Beat the cream to soft peak. Add the confectioners’ sugar. Continue whipping until a medium-stiff peak is achieved. 7.) In a separate bowl, whisk together the sour cream and vanilla. Fold into the whipped cream. For best results, cover and let chill a full hour.

This recipe was provide to The Standard courtesy of Tamara Green. You can check out her website, Life After Gluten, at

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