When the sun shines bright and the air is sweet with the fragrance of summer, I can’t help but think of fresh strawberries and whipped cream piled atop golden cake. That’s right, I’m talking about shortcake. But this isn’t just any shortcake. Today, I’ll share with you Pamela’s gluten-free shortcake recipe. It’s perfect for those warm summer days, especially when you want a treat that’s light, fluffy, and decadently delicious without the gluten.

Before we dive into this delightful recipe, let’s consider what you might enjoy alongside your shortcake. Fresh fruit is the obvious choice. Think strawberries, blueberries, or peaches—anything that sings summer flavors. A drizzle of homemade whipped cream can take it to the next level. You could also enjoy it with a scoop of vanilla ice cream if you’re feeling indulgent. Trust me, your taste buds will thank you!

Why This Recipe Is Great for You

One of the best aspects of this gluten-free shortcake recipe is the accessibility of the ingredients. They’re simple and wholesome. As a registered dietitian and food enthusiast, I appreciate recipes that celebrate real food. This shortcake is not only easy to whip up, but it’s also incredibly satisfying. Using Pamela’s Pancake & Baking Mix simplifies the gluten-free aspect while ensuring you get a nice texture.

Many shortcake recipes can be packed with sugar and bleached flour, but my version provides a lighter option without compromising taste. Plus, the presence of nuts adds healthy fats and a delightful crunch.

Let’s chat about the ingredients. I’ve found that using high-quality products really makes a difference. The unsalted butter gives a rich flavor, while the granulated sweetener allows for a milder sweetness that won’t overwhelm the palate. Whole milk combined with pure vanilla extract adds depth, and the cinnamon? It’s like a warm hug on a cool summer evening. As for the chopped walnuts or pecans, they lend a satisfying bite and additional nutrients. The combination is a true winner!

Ingredients List

Before we jump into the magic of baking, here’s what you’ll need:

• 1/4 cup unsalted butter, softened
• 1 ½ cups Pamela’s Pancake & Baking Mix
• 1/4 cup granulated sweetener
• 1/2 tsp baking powder
• 1/3 cup whole milk blended with 1 tsp pure vanilla extract
• 1/2 tsp cinnamon for warmth
• 1/4 cup chopped walnuts or pecans for crunch

How to Make Pamela’s Gluten-Free Shortcake

Because I believe in keeping things straightforward, I’ve divided the shortcake-making process into clear steps. Follow along and soon you’ll be enjoying your creation!

Step 1: Preheat Your Oven

First things first, let’s preheat that oven to 350°F (175°C). This step ensures your cake rises beautifully and has that perfect golden hue.

Step 2: Prepare the Baking Pan

While the oven warms up, grease an 8-inch round cake pan with a bit of butter or non-stick spray. You want your shortcake to slide out easily once it’s baked.

Step 3: Mix the Dry Ingredients

In a large bowl, combine the Pamela’s Pancake & Baking Mix, granulated sweetener, baking powder, and cinnamon. The scent of cinnamon wafting through your kitchen will make you feel right at home.

Step 4: Add the Wet Ingredients

Now, let’s add the softened unsalted butter and the milk mixed with vanilla extract. Mix it all together until you have a smooth batter. It should be thick yet pourable.

Step 5: Fold in the Nuts

Gently fold in the chopped walnuts or pecans. This is where I sometimes get a little excited. The sound of the nuts as they mix with the batter reminds me of crinkling autumn leaves, but I digress!

Step 6: Bake the Cake

Pour the batter into your prepared cake pan. Spread it evenly with a spatula and pop it into the oven. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Once baked, let your shortcake cool in the pan for around 10-15 minutes before transferring it to a wire rack. Cool it completely. You can serve it plain, or pile on fresh fruit and whipped cream.

Recipe Notes

• Unsalted Butter: It’s always a good practice to use unsalted butter in baking. It gives you control over the overall salt content in your cake, ensuring perfect balance.
• Pamela’s Pancake & Baking Mix: This ingredient makes gluten-free baking a breeze. Its blend of flours and starches mimics traditional flour beautifully.
• Granulated Sweetener: For those looking to reduce sugar intake, use a sweetener with a 1:1 sweetness ratio to granulated sugar—like coconut sugar or monk fruit.
• Baking Powder: Ensure it’s fresh; stale baking powder can lead to less than ideal rising in your cake.
• Whole Milk and Vanilla: Each provides moisture and taste. Substitute with almond milk for a dairy-free option, and vanilla bean paste can elevate the flavor.
• Cinnamon: Just a hint gives warmth, but feel free to adjust according to your taste buds.
• Chopped Walnuts/Pecans: These aren’t just for crunch; they’re packed with healthy fats and protein to keep you fueled. Try sunflower seeds or coconut flakes for a different twist.

Recipe Variations

1. Berry Shortcake: Toss in some fresh blueberries or raspberries into the batter for an extra burst of flavor.
2. Coconut Shortcake: Add 1/2 cup of shredded coconut to the mix for a tropical touch.
3. Chocolate Chip Delight: Swap in chocolate chips for those sweet cravings — who doesn’t love a chocolate shortcake?
4. Spiced Up: Add a pinch of nutmeg or cardamom for a more complex flavor profile.
5. Dairy-Free: Substitute coconut oil for butter and almond or oat milk for whole milk.
6. Sugar-Free: Opt for a natural sweetener like stevia or erythritol to cater to those looking to skip sugar.

Pamela Dunlap

Pamela’s Gluten Free Shortcake Recipe

When the sun shines bright and the air is sweet with the fragrance of summer, I can’t help but think of fresh strawberries and whipped cream piled atop golden cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 14

Course: Dessert

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1/4 cup unsalted butter softened
• 1 ½ cups Pamela’s Pancake & Baking Mix
• 1/4 cup granulated sweetener
• 1/2 tsp baking powder
• 1/3 cup whole milk blended with 1 tsp pure vanilla extract
• 1/2 tsp cinnamon for warmth
• 1/4 cup chopped walnuts or pecans for crunch

Equipment

• Oven
• 8-inch round cake pan

Method

 

1. First things first, let’s preheat that oven to 350°F (175°C). This step ensures your cake rises beautifully and has that perfect golden hue.
2. While the oven warms up, grease an 8-inch round cake pan with a bit of butter or non-stick spray. You want your shortcake to slide out easily once it’s baked.
3. In a large bowl, combine the Pamela’s Pancake & Baking Mix, granulated sweetener, baking powder, and cinnamon. The scent of cinnamon wafting through your kitchen will make you feel right at home.
4. Now, let’s add the softened unsalted butter and the milk mixed with vanilla extract. Mix it all together until you have a smooth batter. It should be thick yet pourable.
5. Gently fold in the chopped walnuts or pecans. This is where I sometimes get a little excited. The sound of the nuts as they mix with the batter reminds me of crinkling autumn leaves, but I digress!
6. Pour the batter into your prepared cake pan. Spread it evenly with a spatula and pop it into the oven. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, let your shortcake cool in the pan for around 10-15 minutes before transferring it to a wire rack. Cool it completely. You can serve it plain, or pile on fresh fruit and whipped cream.

Nutrition

Calories: 90kcal

Notes

• Unsalted Butter: It’s always a good practice to use unsalted butter in baking. It gives you control over the overall salt content in your cake, ensuring perfect balance.
• Pamela’s Pancake & Baking Mix: This ingredient makes gluten-free baking a breeze. Its blend of flours and starches mimics traditional flour beautifully.
• Granulated Sweetener: For those looking to reduce sugar intake, use a sweetener with a 1:1 sweetness ratio to granulated sugar—like coconut sugar or monk fruit.
• Baking Powder: Ensure it’s fresh; stale baking powder can lead to less than ideal rising in your cake.
• Whole Milk and Vanilla: Each provides moisture and taste. Substitute with almond milk for a dairy-free option, and vanilla bean paste can elevate the flavor.
• Cinnamon: Just a hint gives warmth, but feel free to adjust according to your taste buds.
• Chopped Walnuts/Pecans: These aren’t just for crunch; they’re packed with healthy fats and protein to keep you fueled. Try sunflower seeds or coconut flakes for a different twist.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s gluten-free shortcake recipe is a slice of summer you can recreate in your own kitchen. It brings together easy-to-find ingredients, builds simple flavors, and offers versatility for every taste preference. Whether you opt for fresh berries or decadent chocolate chips, this shortcake can cater to everyone at the table.

So, here’s what I encourage you to do: gather your ingredients, preheat your oven, and take a moment to appreciate the process. Baking can be a wonderful experience that nourishes both body and soul. And in the end, as you serve your shortcake topped with fresh fruits and whipped cream, you’ll realize that you’ve created something truly special—one bite will prove that gluten-free treats can be just as delightful as any other.

Enjoy, my friends, and happy baking!

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