Gluten-Free Strawberry Shortcake
Unlike most biscuit recipes, there is no need to cut in butter. These are not only easy to make, but they also have beautiful crunchy edges with a tender interior. This recipe is based on my cream scone recipe that I have been making for more than 20 years.
Servings: 8
Calories: 504kcal
Ingredients
Biscuits
- 250 grams 1:1 gluten-free flour blend
- 4 tablespoons sugar plus extra for the tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 280 grams heavy cream or dairy free alternative
- 1 tsp vanilla extract
- 1 tablespoons unsalted butter, melted (for brushing tops)
- 30 grams powdered milk (optional)*
Strawberries
- 600 grams fresh strawberries hulled and sliced
- 1/4 cup granulated sugar or sweetener of choice*
- 1-2 tablespoons Lime juice, Grand Marnier, Limoncello optional
Whipped Cream
- 400-500 grams heavy cream or dairy free alternative
- 50 grams powdered sugar adjust to your taste
- 1/2 teaspoon vanilla extract
Instructions
Biscuits
- Line a half -sheet pan with parchment or a silicon mat; set aside.
- Combine the flour, sugar, baking powder and salt in a large bowl. Stir with a whisk to combine.
- Add the vanilla to the heavy cream
- Add half of the cream & vanilla mixture, stir a few times, then add the rest of the cream. Stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots. Don’t overwork! **see notes
- Using a large cookie scoop or muffin scoop, evenly space the scoops of dough on the parchment-lined pan. Slightly flatten the tops, so the biscuits are about one-inch tall. Brush the tops with melted butter and sprinkle with a little granulated sugar. You can also choose to gently press the dough out to a 1 - 1 1/2 inch thickness and use a 2 inch biscuit cutter to cut out rounds (don't over work it). If you are cutting, make sure to lift straight up, do not turn your biscuit cutter before lifting it up.
- Place in the refrigerator to rest for 20 minutes while your oven preheats.
- Preheat the oven to 400 degrees.
- Bake for 15-18 minutes, rotating halfway through baking. Biscuits are done when the bottoms are brown, and they have a light golden brown top.
Strawberries
- While the biscuits are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries, sugar and lime juice or liquor (if using) . Toss gently until the strawberries are coated in sugar. Let them sit for about 10 minutes to release their juices.
Whipped Cream
- Whip the cream, vanilla and sugar until soft peaks form
Assemble
- Slice the biscuits in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of each biscuit. Top with a dollop of freshly whipped cream. Place the other half of the biscuit on top. Top with a little more cream and strawberries if desired.
- Serve immediately and enjoy your strawberry shortcakes while they are still fresh and delightful!
Notes
*When mixing the dough, I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough, so you don't want to use a mixer. You do not want to mix until it is a smooth dough -- clumpy is good! This is what gives you tender biscuits. If you overwork the dough, they will not be as tender.
**Milk powder: if you are using a 1:1 gluten-free flour blend that does not contain milk powder, you can add 30 grams of milk powder if you like. This will help you get a more golden brown biscuit and will also help make them a little fluffier.
*taste your strawberries and adjust the amount of sugar based on how sweet they are.
Nutrition
Serving: 1shortcake | Calories: 504kcal | Carbohydrates: 48g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 180mg | Potassium: 332mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1326IU | Vitamin C: 45mg | Calcium: 153mg | Iron: 1mg