In honor of International Celiac Disease Awareness Day on Saturday, May 16, here’s a fun gluten-free dessert. If you have celiac disease or any other gluten sensitivity, these shortcakes are a great way to take advantage of fresh fruit throughout the summer.

INGREDIENTS

For the shortcakes

• 1 ½ cups gluten-free flour with xanthan gum
• ¼ cup granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup whole milk or dairy-free creamer
• 1 egg
• ¼ cup butter, melted, or dairy-free equivalent
• 1 teaspoon pure vanilla extract or paste
• 1-2 teaspoons sanding or coarse sugar – optional, for garnish

For the fruit

• 16 ounces strawberries or other seasonal berries or stone fruit
• 1-2 tablespoons granulated sugar to taste
• Whipped topping or ice cream or dairy-free version

INSTRUCTIONS:

For the shortcakes

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper or line 6 wells of a muffin tin.

2. Combine the flour, sugar, baking soda, baking powder and salt in a large bowl.

3. Combine the remaining wet ingredients in a separate small bowl, mixing with a fork to break the egg and combine well.

4. Add the wet ingredients to the flour mixture in the large bowl. Mix with a spoon until the dough forms. Allow the batter to rest for about 15 minutes at room temperature to allow the gluten-free flour to absorb moisture.

5. Scoop approximately ½ cup portions onto the parchment-lined baking sheet and shape into mounds about 3 inches wide and 1 inch thick. Or fill the 6 lined muffin wells with batter, distributing it evenly.

6. Sprinkle the top of the batter with the sugar of your choice.

7. Bake for 15-17 minutes until they have risen and are light brown on top. Remove from the oven and cool at room temperature until ready to serve.

For the fruit

1. Combine the strawberries (or other fruit) and sugar in a medium bowl and stir gently to combine.

2. Cover with a lid or plastic wrap and store in the fridge until ready to eat.

Assemble the shortcakes

Split each shortcake open and add a few spoonfuls of strawberries. Top with whipped cream or ice cream if you’d like.

Recipe Card for Gluten-Free Strawberry Shortcakes

Source: National Celiac Association