Description
A simple recipe for gluten free strawberry shortcake featuring light biscuits and fresh strawberries.
Ingredients
Scale
- 1 1/2 cups gluten free all-purpose flour blend
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup cold milk (dairy or non-dairy)
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for cream)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, 2 tablespoons of sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold milk all at once. Stir just until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Use a biscuit cutter (about 2.5 inches) to cut out rounds. Place the rounds on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the biscuits cool on a wire rack.
- While biscuits cool, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them sit for at least 15 minutes to macerate.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, split each cooled biscuit in half horizontally. Place the bottom half on a plate.
- Top with a generous amount of sweetened strawberries and a dollop of whipped cream. Place the top half of the biscuit on top. Serve immediately.
Notes
- Use a gluten free flour blend that contains xanthan gum for best results.
- For softer biscuits, you can brush the tops lightly with milk before baking.
- Macerate the strawberries for longer (up to an hour) for more juice.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 25
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 85
Keywords: strawberry shortcake, gluten free dessert, biscuit, fresh strawberries, whipped cream