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traditional-gluten-free-strawberry-shortcake

Traditional Gluten-Free Strawberry Shortcake

What's better than a gluten-free strawberry shortcake in the summer? This recipe for gluten-free strawberry shortcake is so easy to make and foolproof! It's super easy because the dough is made in the food processor which saves time. It's the perfect summer recipe for any celebration!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

Shortcake

  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 teaspoons baking powder
  • 1 ¼ cup cold unsalted butter cubed
  • 1 ½ cup heavy cream
  • 4 cups gluten-free flour

Strawberry Topping

  • 2 cups strawberries quartered
  • ¼ cup strawberry preserves
  • ¼ cup plus 1 tablespoon granulated sugar
  • 1 tablespoon fresh orange juice
  • 1 cup heavy cream

Instructions
 

Shortcake

  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • In a food processor, combine gluten-free flour, salt, sugar, and baking powder. Pulse the flour mixture a few times.
  • Pour the heavy cream into the mix master while pulsing. Stop when all the cream is combined.
  • Slowly add the cubes of cold butter while pulsing the food processor. Stop when the dough forms a rough ball.
  • Roll the ball onto a floured surface and work into a ½ inch thick circle. Use a 3-inch circular cookie cutter to cut out the cakes.
  • Line the cakes on the prepared baking sheet with the edges all touching each other. No need to space them out.
  • Brush the tops of each cake with a tiny bit of heavy cream. Use 1 teaspoon of heavy cream for all the cakes combined.
  • Chill the prepared baking sheet in the freezer for 15 minutes. Then, bake for 20 minutes.
  • The tops should be golden brown when done.

Strawberry Topping

  • Combine the strawberries, strawberry preserves, granulated sugar, and fresh orange juice in a large bowl. Stir. Cover with plastic wrap and store in the refrigerator for at least 30 minutes before serving.
  • Whip the 1 cup of heavy cream using an electric mixer fitted with the whisk attachment. Add 1 tablespoon granulated sugar. Stop when the cream forms soft peaks.

Assembly

  • Place a shortcake on the plate and top with berries and whipped cream. Top with another shortcake and top with berries and whipped cream.

Notes

Use a round cookie cutter to make sure all the shortcakes are the same.
Keyword blueberry dessert, gluten free strawberry shortcake, shortcake, strawberry shortcake, strawberry shortcake gluten free
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