Gluten-Free Strawberry Shortcake
This Gluten-Free Strawberry Shortcake features flaky buttery biscuits layered with juicy macerated strawberries and fluffy whipped cream. A fresh, crowd-pleasing summer dessert that nobody will believe is gluten free.
Equipment
- baking sheet
- parchment paper
- mixing bowls
- pastry cutter optional
- electric mixer for whipped cream
Ingredients
- 900 g fresh strawberries, hulled and sliced
- 80 g granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 360 g gluten-free 1:1 all-purpose flour blend with xanthan gum
- 2 tbsp granulated sugar for biscuits
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 115 g cold unsalted butter, cubed
- 240 ml whole milk
- 1 tsp apple cider vinegar
- 1 large egg, lightly beaten
- 2 tbsp heavy cream for brushing
- 1 tbsp coarse sugar for topping
- 480 ml cold heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract for whipped cream
Instructions
- Combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract in a large bowl. Toss well, cover, and refrigerate for at least one hour.
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Combine the milk and apple cider vinegar in a small bowl and let sit for five minutes to create quick buttermilk.
- Whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the cold cubed butter and work it into the flour mixture until coarse crumbs form with some pea-sized butter pieces remaining.
- Add the beaten egg to the buttermilk mixture and stir to combine.
- Pour the wet ingredients into the flour mixture and stir gently until the dough just comes together.
- Turn the dough onto a lightly floured surface and pat to about 1 inch thick.
- Cut out biscuit rounds using a 3-inch cutter and place them on the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 18 to 20 minutes until golden brown. Transfer to a wire rack and cool for at least 15 minutes.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form.
- Split each biscuit in half horizontally. Spoon strawberries and syrup onto the bottom half, add whipped cream, then top with the second biscuit half.
- Finish with extra strawberries and whipped cream on top and serve immediately.
Notes
For the flakiest gluten-free biscuits, keep the butter very cold and avoid overmixing the dough. Macerate the strawberries for at least one hour for the best syrupy texture and flavor. Assemble just before serving to keep the biscuits tender and fresh.