Gluten Free Strawberry Shortcake
Delight in the perfect blend of light and fluffy biscuits, juicy strawberries, and velvety whipped cream with this Gluten Free Strawberry Shortcake recipe! Crafted with gluten-free all-purpose flour, these golden-brown shortcakes are tender yet sturdy enough to cradle a luscious filling of macerated strawberries bursting with natural sweetness. Finished with a cloud of homemade whipped cream, this dessert is as beautiful as it is delicious. Ready in just 35 minutes, it’s the ultimate gluten-free summer treat, ideal for celebrations or a simple indulgent dessert. Easily customizable with dairy-free options, this recipe ensures everyone at the table can savor its timeless charm!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 3 tablespoons Sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and cut into small cubes
- 1 large Egg
- 0.75 cups Milk (dairy or non-dairy alternative)
- 1 teaspoon Vanilla extract
- 4 cups Strawberries, hulled and sliced
- 2 tablespoons Sugar (for strawberries)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 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 mixing bowl, whisk together the gluten-free flour, 3 tablespoons of sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
In a separate small bowl, whisk together the egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together (do not overmix).
Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat or roll the dough into a 1-inch-thick circle.
Use a biscuit cutter or the rim of a glass to cut out 6 biscuits. Place them on the prepared baking sheet.
Bake the biscuits for 12-15 minutes, or until golden brown. Remove from the oven and allow them to cool slightly on a wire rack.
While the biscuits are baking, prepare the strawberries. Toss the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit at room temperature for at least 10 minutes to release their juices.
To make the whipped cream, combine heavy whipping cream, powdered sugar, and 0.5 teaspoon of vanilla extract in a chilled mixing bowl. Whisk with an electric mixer on medium-high speed until soft peaks form.
To assemble, slice each biscuit in half horizontally. Layer the bottom half with a spoonful of macerated strawberries and a dollop of whipped cream. Place the top half of the biscuit on top and add more strawberries and whipped cream if desired.
Serve immediately and enjoy this gluten-free treat!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 15.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 239 mg | 5% | |
*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.
