Growing up, I loved strawberry shortcakes. It is a classic summer dessert! Plus, it is strawberry time… and I love to pick fresh strawberries!
I was really young when I lost my mamaw, so I missed out on learning from her how to cook like she did. No one can cook like my mamaw did! Try as I might, I still have a long way to go!
Mamaw was incredible in the kitchen. She always had fresh baked breads and desserts for me. When I found out that Macy’s was hosting an event for Strawberry Shortcake Day, I was thrilled!
It made me call my mom and ask for her strawberry shortcake recipe! I, of course, changed it to be gluten free and made a couple other changes, but it is still a classic strawberry shortcake.
As a part of their American Icons campaign, I can’t think of a better thing to celebrate than National Strawberry Shortcake Day! The event will be here at the Macy’s at Oxmoor Mall here in Louisville, KY on Tuesday June 14th at noon. You can go here to find more details. Some places and events require an RSVP. Admission is absolutely free though!
Now, on to the recipe!
- 1 pint of strawberries, sliced
- 2 Tbsp honey
- 2 cups GF all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or coconut oil (I used coconut oil)
- 1 egg, beaten
- 2/3 cup milk (I used almond)
- coconut cream
- Mix sliced strawberries and 2 Tbsp honey and set aside.
- Preheat oven to 450.
- Stir flour, sugar, baking powder, and salt.
- Slowly add in butter or coconut oil until mixture is like course crumbles.
- Combine milk and beaten egg to dry mixture and stir.
- Spread dough is a greased round baking dish. (I used a traditional pie dish)
- Bake for 15-18 minutes.
- Remove from pan and carefully split into 2 layers.
- Spoon 1/2 the berries and coconut cream between the layers and the other half over the top.
You can also find another great recipe from Johnny Iuzzini on Macy’s blog.
This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.