Gluten-Free Strawberry Shortcake
Enjoy a classic summer dessert with this gluten-free strawberry shortcake combining fluffy biscuits, fresh strawberries, and whipped cream.
Ingredients
Biscuit Ingredients
- 2 cups gluten-free all-purpose flour Provides structure while catering to gluten-free diets.
- 1 tbsp baking powder Acts as a leavening agent to help the biscuits rise.
- 1/2 tsp salt Enhances flavor and balances the sweetness.
- 1 tbsp granulated sugar Sweetens the batter for a delightful biscuit.
- 1/2 cup cold unsalted butter Creates flakiness and richness in the biscuits.
- 1 tbsp coarse sugar Adds a crunchy topping that contrasts nicely with the soft biscuits.
- 3/4 cup cold buttermilk Moistens and adds tang, helping the biscuits rise.
Strawberry Filling
- 2 cups fresh strawberries Adds freshness and juiciness, key for the filling.
- 1 tbsp honey Naturally sweetens the strawberry filling.
Whipped Cream Topping
- 1 cup heavy whipping cream Whipped to create a light and airy topping.
- 2 tbsp powdered sugar Sweetens the whipped cream, making it indulgent.
- 1 tsp vanilla extract Adds warmth and depth of flavor to the cream.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- Add cold butter cubes and cut them into the flour with your hands or a pastry cutter until small, pea-sized pieces form.
- Pour in the cold buttermilk and mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Gently press it into a square, then cut in half and stack on top of each other, pressing down and repeating this step.
- Press the dough into a 6x6-inch square and cut into 9 even squares.
Cooking
- Place biscuits on the prepared baking sheet. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes until golden brown.
Assembly
- In a bowl, mash 1 cup of strawberries with honey, then add the remaining strawberries and toss to combine.
- Using a mixer, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla, ridging until combined.
- Slice or pull apart the biscuits and layer with whipped cream and strawberries. Serve immediately.
Notes
For the best texture and flavor, keep the ingredients cold, and avoid overmixing the biscuit dough. Feel free to adjust the sweetness of the strawberries based on preference.