A backyard Mother’s Day picnic, part two: dessert- gluten free strawberry shortcake

Aurelia Brogan
May 4, 2020
4 min read

These pretty gluten free dessert “tea” sandwiches are on my Mother’s Day menu. The pound cake has no butter, instead includes olive oil and yogurt which lends a nice moist texture to the cake. The corn flour (and cornmeal) give the cake a heartier texture, different from using all white rice based gluten free flour blends, which can sometimes be heavy. The lavender is very faint, but use as much or as little as you like. I found it gave the loaf a lovely flowery sweetness.

I plan to make the cake and slice the strawberries the night before, so all my boys will have to do is whip the cream and assemble the sandwiches, which gives us more time to relax and enjoy the time together.

On the menu:

Baby Banh mi tea sandwiches (gluten free and regular)- recipe below

Iced Lemonade Tea

Strawberry shortcake, made with my gluten free corn flour poundcake

Print Recipe

Gluten-free lemon pound cake meets strawberry shortcake

Deliciously tangy corn flour lemon olive oil pound cake with a hint of lavender. Topped with strawberries and cream and married in a delightful sandwich form, perfect for a picnic! Wrap them in parchment and ribbon to make them fancy or leave them open faced and simple…either way these are delicious! Also the cake is great just by itself if you prefer.

Prep Time15 mins

Cook Time55 mins

Course: Dessert

Keyword: cornmeal cake, cornmeal pound cake, strawberry cornmeal shortcake, strawberry dessert, strawberry shortcake

Ingredients

For the Cake

2 eggs
1/2 cup yogurt (whole milk if you have it)
1/4 cup canola oil*
1/4 cup olive oil*
1/2 cup milk (whole if you have it)
3/4 cup sugar
1½ tsp vanilla
zest one lemon
juice 1/2 lemon
½ cup corn flour GF
1/4 cup cornmeal GF
1 cup gluten free flour
1 tsp baking powder
½ tsp salt
lavender blossoms (optional)
2 tsp course sugar, for sprinkling on top

For the filling

1 quart strawberries
1 tbsp sugar
tbsp powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla
1/4 tsp cream of tarter (optional, but helps cream hold up longer)

Instructions

Cake

Preheat oven to 350°. Line loaf pan with parchment.

Combine wet ingredients (with the exception of milk) together in stand mixer or in bowl and beat with hand mixer until well combined.

Add in dry ingredients and milk and gently combine until well mixed.

Top with little lavender leaves and a sprinkle of course sugar.

Bake until cake tester comes out clean. About 50-60 minutes.

Cool completely on wire rack.

Filling

Slice strawberries into thin slices. Sprinkle with 1 tbsp sugar and set aside or keep refrigerated if you prefer.

Whip the cream with powdered sugar and vanilla and cream of tarter until firm enough to spread.

Putting it all together

Once the cake is fully cooled:Option 1: For fancy wrapped sandwiches, place cake on a cutting board and slice into 1/2 thick slices. Then in half again. Take one piece and spread with a thick layer of cream, then top with slices of strawberry. Top with another piece of cake. Cut a piece of parchment long and thin enough to wrap around it once. Then, tie with a ribbon to secure and tuck a flower inside.

Option 2: Slice cake in half and then spread cream on each side. Top one half with berries and put them together. Cover and refrigerate until cold, then slice.

Option 3: Slice cake into slices and simply serve with strawberries and cream on the side or on top.

Taste a bite!

Print Recipe

Banh Mi Tea Sandwiches and Gluten Free Banh Mi Lettuce Wraps

Modern afternoon tea sandwiches that are filling and so deliciously non traditional! Perfect for a picnic.

Prep Time15 mins

Course: Appetizer, Lunch, Picnic

Keyword: Afternoon Tea Sandwiches, Banh Mi, banh mi lettuce wraps, Gluten Free Option, Modern Teatime, picnic sandwiches, Tea Sandwiches

Servings: 4

Ingredients

1-2 Chicken Breasts, previously grilled and sliced thinly
1 Baguette, rolls, or lettuce for wraps
3 Radishes, thinly sliced
1/4 cup Fresh cilantro leaves and/or mint
1-2 Shredded or julienned carrots
Thinly sliced cucumbers (optional)
1 tbsp Rice wine vinegar
1 tsp Honey
1/2 tsp Sesame oil
Salt and pepper to taste
1 tsp Mayo (optional)
2 tsp Lime juice
2 tbsp Yogurt
1/2-1 tsp Hot sauce (Franks or Sriracha ht chili sauce) Depending on how hot you like it
Pickled jalapeno–optional. I find mine at Trader Joes.

Instructions

If your chicken is not previously grilled, heat non stick fry pan or grill pan to medium-high. Marinate 1 large or 2 medium chicken breasts with salt and pepper, red pepper flake or 1/2 tsp siracha, 1 tsp fish sauce, 1 tsp oil, 1 chopped clove garlic, and juice of half a lime. Saute or grill chicken breast 5-7 minute per side depending on the thickness. (You can also just reserve grilled chicken from the night before if you plan ahead and skip this step.) Let the chicken cool, then cut the chicken breast in thin slices.

Combine vinegar, sesame oil, honey, salt, & pepper. Add carrots and marinate 10 minutes.

Make the sauce: Combine mayo, yogurt, lime juice and hot sauce together. Tip: I like to use little jam jars to quickly shake up dressings like this.

Drizzle or spread both sides of the bread with sauce, then top one side with carrots, then layer with chicken, radish, cilantro/mint, and finish with jalapeno. Slice in half