Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a delightful treat that combines the sweetness of ripe strawberries with the fluffy, buttery shortcakes. The contrast between the soft, crumbly shortcakes and the creamy whipped topping makes each bite a perfect balance of textures and flavors.

Perfect for any summer gathering or a sweet ending to a cozy meal, these shortcakes can also be dressed up with dairy-free options for those with dietary needs. The simplicity and elegance of this dessert ensure it will be the highlight of any table, leaving everyone asking for seconds.

Full Recipe:

• 1 ½ cups gluten-free all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 tablespoon sugar

• 1/3 cup cold unsalted butter, cubed

• 2/3 cup milk (dairy or non-dairy)

• 1 teaspoon vanilla extract

• 2 cups fresh strawberries, sliced

• 2 tablespoons sugar (for the strawberries)

• 1 cup heavy whipping cream (or dairy-free alternative)

• 1 tablespoon powdered sugar

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium bowl, combine the gluten-free flour, baking powder, salt, and sugar.

3. Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4. Add the milk and vanilla extract to the mixture. Stir until just combined, being careful not to overwork the dough.

5. Turn the dough out onto a lightly floured surface and knead it gently until it comes together.

6. Pat the dough into a 1-inch thick round. Use a biscuit cutter or a glass to cut out rounds of dough and place them on the prepared baking sheet.

7. Bake for 12-15 minutes, or until the shortcakes are golden brown.

8. While the shortcakes are baking, prepare the strawberries by tossing them with the 2 tablespoons of sugar. Let them sit to release their juices.

9. Whip the heavy cream with the powdered sugar until stiff peaks form.

10. Once the shortcakes have cooled slightly, slice them in half. Top the bottom half with a spoonful of strawberries and a dollop of whipped cream. Place the other half of the shortcake on top.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 300 kcal | Servings: 6 servings