Description
A luscious gluten-free strawberry shortcake that’s delightful and satisfying, capturing the classic essence of the dessert.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup full-fat milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup whipped cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- In another bowl, beat the softened butter until creamy; gradually add sugar and beat until light and fluffy.
- Mix in milk and vanilla into the butter-sugar mixture until combined.
- Fold the dry ingredients into the wet mixture using a spatula.
- Spoon batter onto the baking sheet, forming mounds 2 inches apart. Bake for 20-25 minutes until golden brown.
- While baking, prepare strawberries and optionally sprinkle with sugar to macerate.
- Whip the cream until soft peaks form, adding sugar and vanilla.
- Once cool, slice shortcakes in half and layer with strawberries and whipped cream.
Notes
For a dairy-free version, substitute coconut oil and almond milk; coconut whipped cream works as a great topping too.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten-free, dessert, strawberry shortcake, easy recipe, baking
