Cakes & cheesecakes · Requires cooking· Gluten-free

Strawberry Shortcake Sandwiches

Name: Strawberry Shortcake Sandwiches
Prep time: 30 min
Cook time: 22 min
Yield: 6 servings
Ingredients: 210 g Gluten-free 1:1 baking flour blend (with xanthan gum); 35 g Unsalted butter; 84 g Allulose; 8 g Double-acting baking powder; 50 g Whole egg, without shell; 120 g Skim milk; 100 g Reduced-fat cream cheese (Neufchatel); 180 g Plain nonfat Greek yogurt; 300 g Strawberries; 5 g Vanilla extract; 1 g Iodized salt

Tender split shortcakes with a generous vanilla cream-cheese filling and sliced strawberries.

HANDS-ON30 minutes

COOK22 minutes

REST / SET20 min dough chill · 45 min cool · assemble to serve

MAKES6 filled shortcakes

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)210g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Unsalted butter35g cold unsalted butter
Grams of Unsalted butterg
Allulose84g pure granulated allulose, divided
Grams of Alluloseg
Double-acting baking powder8g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Whole egg, without shell50g beaten whole egg, without shells
Grams of Whole egg, without shellg
Skim milk120g skim milk
Grams of Skim milkg
Reduced-fat cream cheese (Neufchatel)100g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt180g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Strawberries300g fresh strawberries, hulled
Grams of Strawberriesg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a large baking sheet. Mix the flour, baking powder, salt and 56 g of the allulose. Rub in the butter until small crumbs remain.
02
Whisk the egg with the milk and 2.5 g of the vanilla. Stir into the flour mixture until evenly moistened. Cover and refrigerate for 20 minutes so the gluten-free flour hydrates and the soft dough firms; keep it soft rather than adding extra flour.
03
Divide the dough into as many equal portions as selected servings. Use a piece of baking paper to gently pat each portion into a round about 2 cm thick on the lined tray, leaving space between the shortcakes so air can circulate.
04
Bake for 18–24 minutes, until risen, lightly colored and set through the middle. A cut test piece should have baked crumb without a sticky dough line. Cool completely on a rack.
05
Mix the softened cream cheese, yogurt, remaining allulose and vanilla into a thick filling. Slice the strawberries, keeping any juices.
06
Split each fully cooled shortcake horizontally with a serrated knife, supporting the delicate crumb, divide all the filling and strawberries between them and replace the tops. Serve immediately; store unfilled cakes and filling separately if preparing ahead.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Strawberry Shortcake Sandwiches

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A note from our kitchen

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