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Created by:
Kristy Still
Gluten-Free Strawberry Shortcake
Course
Recipes
Cuisine
American
Servings
10
Make a great Strawberry Shortcake, easy to make gluten-free too!
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Ingredients
1x
2x
3x
Strawberries
1
Pound
16oz Strawberries
1/4
Cup
Granulated Sugar
Shortcake
3
Cups
Gluten-Free All-Purpose Flour or Regular Flour
2
Tbsp
Baking Powder
1
Tsp
Salt
1/4
Cup
Granulated Sugar
3/4
Cup
Unsalted Butter
Cold, Cut into Pieces
1
Cup
Buttermilk or Heavy Cream
plus more for brushing
Coarse sugar for sprinkling
Whipped Topping:
2
Cups
Heavy Whipping Cream
2
Tbsp
Granulated Sugar
1
Tsp
Clear Vanilla Extract
Instructions
Strawberries:
Clean and slice strawberries in half and add to a large bowl.
Sprinkle with Sugar.
Place in the fridge for chilling.
Shortcakes:
Preheat the oven to 400*F and prepare baking sheet with parchment paper or a silicone mat.
In a food processor, add flour, baking powder, salt, and sugar (See note).
Pulse until well combined.
Add butter and mix until butter is broken and the mixture is coarse.
Pour milk on top of the flour mixture and mix just until the dough begins to form a ball.
Remove dough onto a lightly floured surface.
Form dough into a large disk.
Roll dough out slowly until about 1 inch thick.
Use a floured biscuit cutter to cut circles.
Lightly brush with extra heavy cream or buttermilk.
Sprinkle with coarse sugar.
Place close together on the prepared baking sheet.
Bake for 15-20 minutes until golden brown.
Remove and place on a wire rack to cool.
Topping:
Mix cold heavy cream, sugar, and vanilla with an electric mixer fitted with a whisk until stiff peaks form about 10 minutes.
Slice biscuits in half.
Top-bottom with whipping cream and strawberries.
Add top and more whipping cream and strawberries.
Notes
You can use a food processor - if necessary though you can use a pastry cutter or fork to cut butter into flour mixture.
Nutrition
Serving:
1
g
|
Calories:
539
kcal
|
Carbohydrates:
54
g
|
Protein:
8
g
|
Fat:
33
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
95
mg
|
Sodium:
588
mg
|
Fiber:
1
g
|
Sugar:
16
g
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