Description
This Gluten Free Strawberry Shortcake recipe offers a delightful twist on the classic dessert, using gluten free flour to create tender, crumbly shortcakes topped with macerated strawberries and whipped cream. Perfect for a summer gathering or anytime you crave a light, fruity indulgence without gluten.
Ingredients
Strawberries
- 3 cups sliced strawberries
- 1/4 cup white sugar
Shortcake
- 2 cups gluten free all purpose baking flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup unsalted butter (cold and cubed)
- 2/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons sanding sugar (for topping)
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macerate Strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup white sugar until evenly coated. Set aside to allow the strawberries to release their juices and sweeten for about 30 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside for the shortcakes.
- Combine Dry Ingredients: In a food processor, combine the gluten free all purpose flour, baking powder, salt, and 1/3 cup white sugar. Pulse several times to mix evenly.
- Add Butter: Add the cold, cubed unsalted butter to the food processor. Pulse carefully in short bursts until the mixture resembles coarse sand with no large butter chunks, being careful not to overheat the butter.
- Whisk Wet Ingredients: In a separate small bowl, whisk together the buttermilk, 1 egg, and 1 teaspoon vanilla extract until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the food processor with the flour and butter mixture. Pulse several times just until the dough begins to come together and is slightly sticky but not wet.
- Shape and Bake Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat and shape the dough into a rectangle about 1 inch thick. Using a round cutter or glass, cut out 10 shortcakes and place them evenly spaced on the prepared baking sheet.
- Apply Egg Wash and Sugar: Beat the remaining egg and brush it on top of each shortcake. Sprinkle sanding sugar evenly over the tops to add a crunchy, sweet crust.
- Bake: Bake the shortcakes in the preheated oven for 12 to 15 minutes or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool slightly.
- Prepare Whipped Cream: In a cold mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Do not over whip.
- Assemble Strawberry Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of macerated strawberries and their juice onto the bottom half, add a dollop of whipped cream, then place the top half over. Serve immediately for best texture and flavor.
Notes
- For extra flavor, you can add a splash of lemon juice or zest to the strawberries while macerating.
- Make sure the butter is cold when pulsing into the flour mixture to achieve a flaky texture.
- If gluten free flour blend is not readily available, make your own by combining rice flour, potato starch, and tapioca starch.
- Use cold heavy cream and chilled bowl to whip cream efficiently.
- Store leftover shortcakes and whipped cream separately in the refrigerator and assemble fresh before serving.
