Description
In this easy gluten-free strawberry shortcake recipe, a sweet biscuit base is filled with fresh strawberries and whipped cream for the most delicious sweet treat for spring or summer! Dairy-free too.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons white sugar + more for sprinkling
- 3/4 cup dairy-free heavy cream
- 1 large egg
- Fresh sliced strawberries
- Dairy-free whipped cream
Instructions
- Preheat and Line: Preheat the oven to 450F. Line a large baking sheet with parchment paper and set it aside.
- Whisk Dry Ingredients: Mix the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, and sugar together in a large bowl.
- Mix Wet Ingredients: In a separate bowl, beat together the dairy-free heavy cream and egg.
- Combine Dry and Wet Ingredients to Form Dough: Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
- Form Dough Balls and Flatten: Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
- Brush Dough with Cream and Sprinkle with Sugar: Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional).
- Bake: Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through (you can break one open to make sure).
- Fill: Remove the shortcakes from the oven, cut them into half horizontally, and add then fill with dairy-free cream and fresh strawberries. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent used to help the biscuit dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Sugar: I used granulated white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Egg: The egg helps to bind the ingredients together, so make sure to add it in. I have not tried making this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can try using acquafaba or an egg-replacer instead.
Strawberries: Fresh strawberries are a key ingredient in strawberry shortcake, so make sure to use fresh instead of frozen.
Whipped Cream: I used dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead.
Storing: If not eating immediately, place the gluten-free strawberry shortcakes in an airtight container and store for up to 2 days. Best if you can store the biscuits separately and assemble just before eating.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
