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Gluten free strawberry shortcake - Image 3

Gluten Free Strawberry Shortcake

This gluten free strawberry shortcake features incredibly light and tender biscuits, sweet macerated strawberries, and freshly whipped cream. It's a simple, elegant dessert that tastes like summer.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 tbsp granulated sugar for macerating berries
  • 1 1/2 cups gluten free 1:1 baking flour like Bob's Red Mill or King Arthur, plus more for dusting
  • 1/3 cup granulated sugar plus 1 tbsp for sprinkling
  • 1 tbsp baking powder make sure it's fresh for maximum rise
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 2/3 cup cold heavy cream plus 2 tbsp for brushing
  • 1 cup cold heavy whipping cream for topping
  • 1 tbsp powdered sugar for whipping cream
  • 1 tsp pure vanilla extract

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • 3-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Stand mixer or hand mixer (for whipped cream)

Method
 

  1. Begin by macerating the strawberries. In a medium bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Stir gently, then set aside at room temperature for at least 30 minutes. This draws out the berries' natural juices, creating a delicious syrup.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the gluten free flour, 1/3 cup sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Make a well in the center of the flour mixture and pour in 2/3 cup of cold heavy cream. Use a fork to gently stir just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface (use GF flour) and gently pat it into a 1-inch thick rectangle.
  4. Using a 3-inch round biscuit cutter dipped in flour, cut out biscuits. Press straight down without twisting to ensure clean edges and maximum rise. Gently re-pat the scraps to cut more biscuits; you should get 6. Place them on the prepared baking sheet, brush the tops with the remaining 2 tbsp of cream, and sprinkle with the extra tablespoon of sugar.
  5. Bake for 14-16 minutes, or until the biscuits are puffed and golden brown on top. Transfer to a wire rack to cool slightly. While they cool, make the whipped cream: In a chilled bowl, whip the 1 cup of cold heavy cream with the powdered sugar and vanilla until soft peaks form.
  6. To assemble, split the warm biscuits in half horizontally. Place the bottom halves on plates. Spoon a generous amount of the macerated strawberries and their syrup over each. Top with a large dollop of whipped cream, then place the biscuit tops gently over the cream. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, ensure your butter and cream are very cold.
• Do not twist the biscuit cutter when cutting the dough, as it seals the edges and prevents rising.
• These biscuits are best served the day they are made, but can be stored separately for up to 2 days.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Whipped cream and cut fruit are perishable; do not leave at room temperature for more than 2 hours.