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!
Equipment
Ingredients
For the Shortcakes:
- 4 cups gluten-free flour blend one that contains xanthan gum
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cubed
- 1¼ cups heavy cream plus extra for brushing
For the Strawberry Topping:
- 3 cups fresh strawberries hulled and quartered
- ⅓ cup granulated sugar
- 2 tablespoons strawberry preserves
- 1 tablespoon fresh lemon juice or orange juice
For the Whipped Cream:
- 1½ cups heavy cream chilled
- 2-3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the Shortcakes:
- Preheat oven to 425°F (not 450°F - too hot for gluten-free). Line a baking sheet with parchment paper.
- In food processor, pulse together flour, sugar, baking powder, and salt.
- Add cold butter cubes and pulse 8-10 times until mixture resembles coarse crumbs with some pea-sized butter pieces.
- With processor running, pour in cream through feed tube. Process just until dough comes together - don't overmix.
- Turn dough onto lightly floured surface. Gently pat (don't roll heavily) into a ¾-inch thick circle.
- Cut straight down with floured 3-inch cutter. Gather scraps, re-pat, and cut again.
- Place shortcakes 2 inches apart on baking sheet (they need space to expand).
- Brush tops lightly with cream. Refrigerate for 15 minutes.
- Bake 18-22 minutes until golden brown and a toothpick comes out clean.
- Cool on wire rack for 10 minutes.
Prepare Strawberries:
- Combine strawberries, sugar, preserves, and lemon juice in bowl.
- Gently mash about ¼ of the berries to release juices.
- Cover and refrigerate at least 30 minutes (up to 2 hours).
Make Whipped Cream:
- Using electric mixer, whip cold cream, sugar, and vanilla until soft peaks form.
- Don't overbeat or it will become grainy.
Assembly:
- Split each shortcake horizontally. Place bottom half on plate, top with strawberries and juice, add whipped cream, then crown with top half. Add more berries and cream if desired.
Notes
Use a round cookie cutter to make sure all the shortcakes are the same.
Tried this recipe?Let us know how it was!