Best Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Shortcake is a classic summer dessert! The tender biscuit, mixed with the juicy, fresh strawberries and the smooth whipped cream, is delicious! Perfect for strawberry lovers!
Ingredients
- 2 ¾ cups gluten-free all-purpose flour
- 4 teaspoons baking powder
- ¼ cup granulated sugar
- Pinch of salt
- ¾ cup diced cold unsalted butter (170g)
- 1 cup buttermilk
- Cream to brush the biscuits
- Powdered sugar
- 4 cups whole strawberries (a quarter, 250g)
- 4 tablespoons granulated sugar, or more to taste
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For 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 and rub it with your fingertips until crumbs form. Pour the buttermilk 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:
- Slice 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 whipped cream and strawberries on a biscuit. 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.