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Gluten Free Strawberry Shortcake with Lemon Curd Cream

Posted by ReganJonesRD
March 17, 2016
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Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

~by Regan Jones, RD

(Disclosure: I am a California Strawberry Ambassador, but I was not asked or compensated to include them in this post.)

 

Looking at this recipe, you're probably thinking today's post is either about gluten free biscuit making or about strawberries. It's neither. I've told you about both of those things Here and Here

Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

Today, we're tackling a topic that's uniquely spring -- lemon curd. 

Please tell me you've tried lemon curd before? Or, at least, you've seen it and wondered what to do with it, right? 

You're not alone. A quick scan of the internet reveals that many people are asking the question "What recipes should I make with lemon curd?" 

My first introduction to lemon curd was years ago in this Lemon Swirled Cheesecake. I recall making it for Easter that year and receiving rave reviews. As I remember it, I made the lemon curd from scratch. But nowadays, I typically prefer a little #QuickFixKitchen magic and cut down on the prep by using McKay's Lemon Curd (available at most retailers).

The only "problem" with a jar of lemon curd is that there's typically some leftover (A good problem to have, IMHO). And that often leaves you wondering "What am I going to do with the rest of this lemon curd?" 

First, you can start by making today's recipe -- Strawberry Shortcake with Lemon Curd Cream. I promise you won't be disappointed. The combo of Greek yogurt + lemon curd is DUHVINE. Seriously. So much yumminess. 

But the yumminess of lemon curd doesn't stop with cheesecake and shortcake. Try these ideas:

  • Smear it over pancakes and top with berries
  • Use as the filling between a layer cake (especially coconut cake!)
  • Use as a topping for vanilla ice cream
  • Mix into cream cheese for an epic bagel topping
  • Assemble between graham crackers and toasted marshmallows for a Spring S'more
  • Stir into this Greek Yogurt Frosting for the perfect topping on spring cupcakes 

Let me know -- have you ever used lemon curd or made your own? What are your favorite lemon curd recipes?

The bloggers here at Healthy Aperture have lots of yummy choices. See their recipes HERE.

Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

Take recipes from good to great w/a secret ingredient -lemon curd- in this Strawberry Shortcake via @ReganJonesRD
Take your spring recipes from good to great with a secret ingredient -- lemon curd. Try it in this Strawberry Shortcake!

Gluten Free Strawberry Shortcake with Lemon Curd Cream

Yield

Serves 6

Ingredients

  • 140 g (about 1 cup) gluten free all purpose flour
  • 21 g (about 3 1/2 tablespoons) unflavored whey protein
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup heavy cream
  • 1/3 cup buttermilk, kefir or strawberry-flavored drinkable yogurt
  • 1 pint fresh strawberries, trimmed and sliced
  • 1 tablespoon sugar
  • 7 ounces (about 1 cup) plain Greek yogurt
  • 2 tablespoons lemon curd

Directions

  1. Preheat oven to 400 degrees F. 
  2. Combine flour through sugar in a large bowl; add cream and buttermilk, stirring until dough forms. 
  3. Turn out onto lightly floured surface and shape into a large disk. Using biscuit cutter, cut into rounds. 
  4. Place on a baking sheet or in a cast iron skillet that has been coated with cooking spray. Brush tops with melted butter, if desired.
  5. Bake at 400 degress F for 20 min or until lightly browned. Let cool.
  6. Meanwhile, toss strawberries with sugar and let stand while biscuits bake. Combine yogurt and lemon curd. 
  7. Slice each biscuit in half. Divide strawberries and lemon curd cream evenly among shortcakes and layer as desired. 

 

*I highly recommend that you weigh your flour, rather than measuring it. While the flour you use can influence your results greatly, so can the "amount" of flour you use. 

Click for nutritional information
Calories 230
Carbohydrates 28.5g
Fiber 1.7g
Sugar 9.3g
Fat 8.3g
Protein 8.3g
Sodium 407mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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