Cooking with Crohn's - Gluten Free Strawberry Shortcake

With the summer heat, comes the summer treats! Watch this video of CCYAN Fellow, Leah, makes a delicious gluten free strawberry shortcake following the two recipes down below. It's important to stick to your own dietary needs to feel free to accommodate the recipe to your liking!

Recipe for Shortcake

  • 1 1/2 cups gluten free all purpose flour

  • 2 3/4 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 tablespoons sugar

  • 3/4 cup heavy or whipping cream

  • 1 large egg


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.

  • Mix the flour, baking powder, salt, and sugar together in a large bowl.

  • In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.

  • Scoop the dough in 1 1/2-ounce balls onto the baking sheet; use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.

  • Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.

  • Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.

  • Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Recipe for Whipped Topping

  • 1 cup (8 fluid ounces) heavy whipping cream, chilled

  • 1/2 cup (58 g) confectioners’ sugar

  • 8 ounces cream cheese, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon kosher salt


  • Transfer 2 tablespoons of the cream to a small bowl and set it aside. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer.

  • Place the remaining cream and beat on medium-high speed until soft peaks form.

  • Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form.

  • Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill.

  • In the same bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream.

  • With the whisk attachment, whip the cream cheese mixture on medium-high speed until light and fluffy.

  • Remove the whipped cream from the refrigerator and add half of the whipped cream mixture to the cream cheese mixture, and whisk to combine.

  • Add the remaining whipped cream, and fold it into the filling carefully until combined.