Gluten-Free Classic Strawberry Shortcake
Indulge in the timeless delight of a Gluten-Free Classic Strawberry Shortcake, where tender, buttery shortcakes are perfectly crafted with gluten-free all-purpose flour for a light yet satisfying bite. This dessert brings together layers of juicy, macerated fresh strawberries and cloud-like whipped cream infused with vanilla, all sandwiched between golden shortcake rounds baked to perfection. With just 20 minutes of prep and 15 minutes of baking, this easy yet elegant treat is perfect for summer gatherings or whenever you're craving a sweet classic that accommodates gluten-free diets. Each bite offers a harmonious blend of flavors and textures, making it a show-stopping dessert that nobody can resist.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 pound Fresh strawberries, hulled and sliced
- 2 tablespoons Powdered sugar (for strawberries)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.5 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and granulated sugar.
Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a 2 1/2-inch round cutter to cut out shortcakes and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove them from the oven and let them cool on a wire rack.
While the shortcakes are baking, place the sliced strawberries in a bowl and sprinkle with 2 tablespoons of powdered sugar. Toss to combine and let them sit for about 10 minutes to macerate.
In another bowl, whip the heavy cream with 2 tablespoons of powdered sugar and 0.5 teaspoon of vanilla extract using a hand mixer until soft peaks form.
To assemble the shortcakes, split each shortcake in half horizontally. Spoon a generous amount of strawberries over the bottom half, followed by a dollop of whipped cream. Top with the other half of the shortcake.
Serve immediately and enjoy your delicious gluten-free classic strawberry shortcake!
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 162.4 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 377 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
