Shortcake Gluten Free with Strawberry Etc
Indulge in the classic charm of this Gluten-Free Strawberry Shortcake, a delightful twist on a beloved dessert perfect for those who avoid gluten without sacrificing flavor. Fluffy and tender shortcakes, made with a gluten-free all-purpose flour blend and enriched with creamy butter and heavy cream, serve as the base for layers of juicy, macerated strawberries infused with a hint of vanilla sweetness. Topped with airy homemade whipped cream, this dessert balances sweet, tangy, and creamy in every bite. Crafted in under 40 minutes, this crowd-pleaser is ideal for summer gatherings or a special treat anytime. Experience the joy of a naturally gluten-free dessert that’s as beautiful to serve as it is to savor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Granulated sugar
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1.5 cups Fresh strawberries (sliced)
- 2 tablespoons Granulated sugar (for strawberries)
- 1 teaspoon Vanilla extract
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.5 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and granulated sugar.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually pour in the heavy cream while folding the mixture with a spatula until a dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a round biscuit cutter or glass to cut out shortcakes and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool completely.
While the shortcakes are baking, prepare the strawberries by mixing the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Let the mixture sit for 15-20 minutes to macerate.
To make the whipped cream, beat the whipping cream, powdered sugar, and vanilla extract in a chilled bowl with an electric mixer on medium-high speed until soft peaks form.
Once the shortcakes are cool, carefully slice them in half horizontally.
Assemble each shortcake by layering the bottom half with a spoonful of the macerated strawberries, a dollop of whipped cream, and then topping it with the other shortcake half. Add more strawberries and whipped cream on top if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 89.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 402 mg | 9% | |
*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.
