Gluten-Free Strawberry Shortcake is a perfect summer dessert! It’s perfectly sweetened and is delicious. Ideal for strawberry lovers!
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About this recipe
Gluten-Free Strawberry Shortcake is a perfect summer dessert! The soft biscuit, mixed with the whipped cream, and the juicy fresh strawberries, it’s delicious!!!
It takes a few ingredients and is easy to make. You can make the biscuits in advance and finish them at the moment of serving. You can also make the batter, freeze it, and bake it when desired.
If you like strawberry desserts you can’t miss the recipe for this creamy strawberry panna cotta.
Ingredients
These are the main ingredients for this recipe:
- Gluten-Free All-Purpose Flour: is the main flour of the biscuits.
- Baking powder: gluten-free baking powder. Leaving agent.
- Sugar: granulated sugar.
- Salt: enhances flavors.
- Butter: diced cold unsalted butter.
- Buttermilk: or milk with drops of lemon juice.
- Strawberries: sliced fresh strawberries.
- Cream: heavy cream.
- Powder sugar: to sprinkle the biscuits.
- Vanilla extract: for the whipped cream. Add flavor.
INSTRUCTIONS
For 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 surface (corn starch or GF all-purpose flour) roll the dough about 2 cm 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.
Let cool before removing.
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.
Storing
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 cream and strawberries should be kept in the refrigerator until ready to serve.
Once the dessert is assembled, serve it immediately. I like the biscuits to be warm at the moment of serving the dessert.
If there is any leftover, store them in the refrigerator, if possible separate the cream and the strawberries.
Can I freeze the shortcake?
You can only freeze the biscuits, and you should warm them before serving. You can also make the batter, freeze it, and bake it when desired.
Variations
You can serve the shortcake with different fruits. The berries are also very good for this recipe. Peaches and plums could go very well too.
For a regular version, you can replace the gluten-free all-purpose flour with all-purpose flour.
For more related recipes
Gluten-Free Strawberry Shortcake
Ingredients
- 2 ¾ cup gluten-free all-purpose flour
- 4 teaspoons baking powder
- ¼ cup granulated sugar
- Pinch of salt
- ¾ cup diced cold unsalted butter (170gr)
- 1 cup buttermilk
- Cream to brush 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 (200°C).
- 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.
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