Gluten Free Strawberry Shortcake
A delightful Gluten Free Strawberry Shortcake that features tender biscuits, sweet strawberries, and fluffy whipped cream. Perfect for summer gatherings!
Ingredients
For the Strawberries
- 3 cups sliced strawberries Fresh strawberries for best taste
- ¼ cup granulated sugar For macerating strawberries
For the Biscuits
- 2 cups gluten free all-purpose flour with xanthan gum Ensure it is gluten free
- 6 tablespoons cold unsalted butter Cut into pieces
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup sugar For the biscuit dough
- 1 cup milk
- 1 tablespoon white vinegar or lemon juice For buttermilk substitute
- 1 large egg
- 1 teaspoon vanilla Extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla Extract
Instructions
Preparation
- Preheat your oven to 450°F (232°C). Grease a baking sheet.
- In a small bowl, mix the milk and vinegar. Chill for 5 minutes.
- Toss the sliced strawberries with 1/4 cup of sugar and refrigerate.
- In a larger bowl, combine the gluten-free flour, baking powder, salt, and 1/4 cup of sugar.
- Cut in the cold butter until the mixture is crumbly.
- Stir in the egg, vanilla, and buttermilk just until combined.
- On a floured parchment surface, fold the dough twice. Shape it to about 1 inch thick and cut out biscuits.
Baking
- Bake for 15 to 20 minutes until golden.
Whipping Cream
- Whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla until stiff peaks form.
Assembly
- Slice the biscuits, and layer them with the chilled strawberries and whipped cream.
- Serve immediately and enjoy!
Notes
For best flavor and texture, assemble the shortcake just before serving.