Gluten-Free Strawberry Shortcake recipe
Enjoy a classic dessert with a twist! This Gluten-Free Strawberry Shortcake recipe features tender shortcakes, fresh strawberries, and fluffy whipped cream. Perfect for any occasion!
Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour
- 2 3/4 tsp baking powder
- tsp 1/4 teaspoon table salt
- 2 tbsp granulated sugar
- 3/4 cup heavy cream or whipping cream we used Silk Heavy Whipping Cream Alternative
- 1 large egg
Toppings
- Fresh sliced strawberries or strawberries in syrup
- Strawberry syrup
- Whipped cream we used CocoWhip
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Mix the flour, baking powder, salt, and sugar together in a large bowl.
- In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
- Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.
- Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional)
- Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
- Remove the shortcakes from the oven, split them, and add toppings. Store, well-wrapped, at room temperature for several days; freeze for longer storage.