Easy Gluten Free Strawberry Shortcake Recipe
Sweet ripe strawberries are served on a flaky gluten free biscuit and topped with whipped cream. These gluten free strawberry shortcakes make a delicious dessert!
Ingredients
Biscuits:
- 2 cups gluten free flour blend
- 2 tablespoons baking powder *It must be aluminum free!
- 2 tablespoons sugar
- ½ teaspoon salt
- 5 tablespoons unsalted butter *Cold butter
- 1 teaspoon pure vanilla extract
- 1 cup milk * see note
Strawberry Topping
- 2 pints strawberries * see note
- ¼ cup orange juice * see note
- Optional 1 tsp sugar
Whipped Cream
- 1 pint heavy whipping cream * see note
- optional 1 TBSP sugar
Instructions
- Preheat the oven to 425º F.
- Add your gluten free flour blend, baking powder, sugar, and salt to a large mixing bowl. Use a whisk to blend together.
- Add cold butter chunks to the dry ingredients and use a pastry blender to cut in the cold butter. You can also use two knives to cut the butter into crumb-sized pieces, but it takes longer.
- In a small bowl, combine the milk and vanilla. Pour the wet ingredients into the dry ingredients to form the dough.
- Use a rolling pin or your hand to press the biscuit dough to 1 1/2 to 2 inches in thickness. (This will depend on how tall you want your biscuits.)
- Use a biscuit cutter to cut out the biscuit shapes. You can also use a glass or cookie cutter.
- Place the biscuits on a parchment paper-lined or prepared baking sheet. Be sure to space them out so they are not touching. Brush milk over each biscuit. This will help them brown on top.
- Remove the biscuits after baking for 15-18 minutes. The baking time will vary by size of the biscuits.
- Wash your strawberries. Slice the strawberry tops off and then slice the strawberries into pieces. Place the cut strawberries into a bowl and add the orange juice and optional sugar.
- Top a biscuit half with the strawberry mixture. Top with whipped cream.
- To make homemade whipped cream, add the heavy whipping cream to a standing mixer with the whisk attachment or to a large bowl with an electric handheld mixer. Whip the cream for 5 minutes until it forms stiff peaks. If you like sweet whipped cream, you can add 1-2 tablespoons of sugar to the heavy cream.
Notes
- I used Cup4Cup for this recipe because it makes biscuits fluffy. I also tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- This bears repeating, you must use aluminum-free baking powder. Regular baking powder will leave a horrible bitter taste.
- You can make this biscuits recipe with vegan butter and non-dairy milk but the biscuits will not turn out as flaky and soft.
- It is fine to use frozen strawberries, but you will need to thaw them and drain the extra juice.
- These biscuits will keep fresh in an air-tight container for up to 3 days. You will need to warm them in the microwave if they get dense from being in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1shortcakeCalories: 584kcalCarbohydrates: 52gProtein: 9gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 625mgPotassium: 805mgFiber: 7gSugar: 18gVitamin A: 1556IUVitamin C: 98mgCalcium: 332mgIron: 3mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.