Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Shortcake is a perfect summer dessert! It's perfectly sweetened and is delicious. Ideal for strawberry lovers!
Ingredients
- 2 3/4 cup gluten-free all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- Pinch of salt
- 3/4 cup diced cold unsalted butter (170gr)
- 1 cup buttermilk
- Cream to paint the biscuits
- Powdered sugar
- 4 cups whole strawberries (a quarter, 250gr)
- 4 tablespoons granulated sugar, or more to taste
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Fot the biscuits
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl mix gluten-free all-purpose flour, baking powder, salt, and sugar.
- Add the diced cold butter into the mixture and rub it with your fingertips until crumb forms.
- Pour the buttermilk (or milk with drops of lemon juice) and mix, but don’t overwork the dough.
- On a lightly floured (corn starch or GF all-purpose flour) surface roll the dough about 2cm in thickness. Cut out into rounds using a 2-3 inch round pastry cutter. Repeat the process with the remaining dough.
- Place the biscuits on the prepared baking sheet brush them with cream and sprinkle with powdered sugar.
- Bake for 20 minutes or until golden brown. Keep in mind that all ovens are different.
For the strawberries and whipped cream
- Sliced the strawberries and place them in a medium bowl with 2 tablespoons of sugar. Mix and set aside.
- Beat the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form.
Assemble
- Place on a biscuit whipped cream and strawberries. Place another biscuit on top and finish with more whipped cream and strawberries on top.
Notes
You can make the dessert ahead of time and store the biscuits in an air-tight container at room temperature for 3 days, or in the refrigerator for up to 5 days. The whipped cream and strawberries should be kept in the refrigerator until ready to serve.