Strawberry Shortcake with Vanilla Bean Whipped Cream
The ultimate spring dessert. Or breakfast. Or snack.
You may have noticed that on this blog and in this house, we make things from scratch to an extreme degree. Well, sometimes we don’t have that kinda time, so we start with something packaged and make it into something more. This is one of those times.
And, this recipe has a secret: It’s gluten-free AND dairy-free! I used a Bob’s Red Mill vanilla cake mix. And this cake turned out SO DANG GOOD. I know, very eloquent of me. But seriously, this coffee cake didn’t have that funky aftertaste that gluten-free stuff sometimes has. It was soft and sweet, but not too sweet. Kind of perfect for breakfast.
Here’s what you need:
– One 19oz bag of Bob’s Red Mill Gluten-free Vanilla Cake Mix
– 3 eggs
– 1/2 cup water
– 1/2 cup vegetable oil
– 1 banana, on the ripe side
– 2 Tbsp. sugar
– 1 heaping tsp. cinnamon (I used Penzey’s Indonesian Cinnamon for this one)
Preheat your oven to 325 degrees.
Start by preparing the cake mix as directed – beat the eggs gently for a minute. Then use your mixer to add in the mix, oil and water.
Next, dice a banana – I wanted pretty small chunks so I sliced the banana long-ways both horizontally and vertically, then cut off what would have been rounds to get a dice effect. Pour the cake mix into a greased cake pan – I used a Bundt pan this time.
In a small prep bowl, mix the sugar and cinnamon. Slowly pour in a sort-of line over the cake mix in the pan, and use a spoon to swirl gently into the cake mix.
The bag has directions for bake times for different pan shapes. I found that a bundt pan took much longer to bake than the other types of pans were supposed to – mine took closer to 40 minutes. No matter what pan you choose, start checking the doneness at 30 minutes, and keep an eye on it every five minutes until it’s done.