Easy Gluten Free Strawberry Shortcake Recipe
A classic dessert with fresh flavors, this gluten-free strawberry shortcake recipe features soft, golden brown biscuits topped with juicy strawberries and homemade whipped cream. With simple ingredients and easy steps, this biscuit recipe is a great addition to any summer dessert table.
Servings: 6 shortcakes
Calories: 228kcal
Equipment
- Electric Hand Mixer
- Large Cookie Scoop
- Cooling Rack Set
Ingredients
- 1 ½ cups King Arthur Gluten-Free All-Purpose Flour
- 2 ¾ teaspoons baking powder
- ¼ teaspoon table salt
- 2 tablespoons granulated sugar
- ¾ cup heavy cream or whipping cream we used Silk Heavy Whipping Cream Alternative
- 1 large egg
Toppings
- Fresh sliced strawberries or strawberries in syrup
- Strawberry syrup
- Whipped topping we used So Delicious CocoWhip
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Mix the flour, baking powder, salt, and sugar together in a large bowl.1 1/2 cups King Arthur Gluten-Free All-Purpose Flour, 2 3/4 teaspoons baking powder, 1/4 teaspoon table salt, 2 tablespoons granulated sugar
- In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.3/4 cup heavy cream or whipping cream, 1 large egg
- Scoop the dough in 1 1/2-ounce balls (about 3 tablespoons) onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.
- Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional)
- Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
- Remove the shortcakes from the oven, split them, and add toppings. Store, well-wrapped, at room temperature for several days; freeze for longer storage.Fresh sliced strawberries, Strawberry syrup, Whipped topping
Notes
- Use an electric hand mixer to quickly blend the wet ingredients.
- Use strawberries in syrup if in a pinch to save time slicing strawberries and making homemade syrup.
- Use a large cookie scoop to make uniform dough balls.
- Chill the biscuit dough for 10 minutes before baking to improve texture.
- Brushing the tops with heavy cream before baking gives a golden brown finish.
- Bake on a prepared baking sheet lined with parchment paper for easy cleanup
- Let the shortcakes cool on a wire rack before slicing to prevent crumbling.
Nutrition
Calories: 228kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 310mg | Potassium: 39mg | Fiber: 3g | Sugar: 6g | Vitamin A: 477IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 1mg