Easy Gluten-Free Strawberry Shortcake Recipe
Strawberry shortcake, a dessert typically featuring sweet biscuits or cake topped with fresh strawberries and whipped cream, holds a cherished place in many cultures. Variations of this dessert appear worldwide, often adapted to local ingredients and traditions. The combination of a tender, slightly sweet base with the bright, fresh flavor of strawberries makes it a classic treat enjoyed during warmer months. Its simplicity and comforting nature contribute to its enduring appeal.
Equipment
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Pastry Blender or Food Processor
- Whisk
- Rubber Spatula
- Baking sheet
- Parchment Paper
- Wire Cooling Rack
- Electric Mixer (for whipped cream)
- Knife and Cutting Board
Ingredients
- For the Gluten-Free Shortcakes
- 1 cups gluten-free all-purpose flour blend with xanthan gum
- cup granulated sugar
- 1 teaspoons baking powder
- teaspoon baking soda
- teaspoon salt
- 6 tablespoons cold unsalted butter cut into cubes
- cup buttermilk or milk with 1 tablespoon lemon juice added
- 1 teaspoon vanilla extract
- For the Strawberries
- 4 cups fresh strawberries hulled and sliced
- cup granulated sugar adjust to taste based on strawberry sweetness
- 1 tablespoon lemon juice optional
- For the Whipped Cream
- 1 cups heavy cream
- 2 tablespoons powdered sugar or to taste
- teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Wet Ingredients: In a separate bowl, combine the buttermilk and vanilla extract.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Drop Biscuits: Drop spoonfuls of dough (about cup each) onto the prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack.
- Prepare Strawberries: In a bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Gently toss and let sit for at least 15 minutes to macerate.
- Make Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble Shortcakes: Split the cooled shortcakes in half. Spoon the macerated strawberries over the bottom halves, top with whipped cream, and place the top halves of the shortcakes on top. Serve immediately.
- Tips and Substitutions: For a dairy-free option, substitute the buttermilk with a non-dairy milk alternative and use a plant-based butter substitute. Coconut whipped cream can replace traditional whipped cream. The granulated sugar can be substituted with maple syrup. Ensure the gluten-free flour blend contains xanthan gum, or add it separately (about teaspoon per cup of flour blend).
Notes
Variations
This dessert lends itself well to a variety of adaptations:
- Ingredient Swaps: The traditional biscuit component can be modified using different gluten-free flours such as almond flour, coconut flour, or a blend of sorghum and tapioca flour for unique textures and flavors. Sweeteners such as honey, agave nectar, or maple syrup may replace granulated sugar. For a dairy-free version, coconut cream or cashew cream can substitute for whipped cream, and plant-based butter alternatives can be used in the biscuits.
- Regional Twists: The strawberry component can incorporate other seasonal fruits such as blueberries, raspberries, or peaches, either alone or in combination with strawberries. A touch of lavender or rosewater can add a sophisticated floral note. Spices such as cinnamon or cardamom can be incorporated into the biscuit dough for warmth and complexity.
- Dietary Adjustments: For a vegan version, ensure all ingredients are plant-based. Gluten-free and sugar-free options can be achieved by using sugar substitutes like erythritol or stevia and verifying that the gluten-free flour blend is free of any animal-derived ingredients. Nut-free variations can be achieved by avoiding almond flour and nut-based milk alternatives.
Serving Suggestions
This dessert is ideally served soon after assembly to maintain the best texture of the biscuit and the freshness of the whipped cream. It can be presented as an elegant individual dessert or as a communal dish. Consider garnishing with fresh mint leaves or a dusting of powdered sugar for added visual appeal. It pairs well with a light dessert wine or a cup of herbal tea. It’s perfectly appropriate for brunch, afternoon tea, or a casual summer evening gathering.
Storage Tips
Assembled shortcakes are best consumed immediately. Individual components can be stored separately. Baked biscuits should be kept in an airtight container at room temperature for up to 2 days. Macerated strawberries should be refrigerated in a sealed container for up to 24 hours. Whipped cream is best used immediately but can be stored in a tightly sealed container in the refrigerator for a few hours; it may lose some of its volume.
Frequently Asked Questions
- Question 1: Can the shortcakes be made ahead of time?
The biscuits can be baked a day in advance and stored at room temperature in an airtight container. - Question 2: Can frozen strawberries be used?
Fresh strawberries are recommended for the best flavor and texture. If frozen strawberries are used, thaw them completely and drain off any excess liquid before macerating. - Question 3: What is xanthan gum, and why is it important in gluten-free baking?
Xanthan gum is a food additive used to bind and thicken ingredients in gluten-free recipes. It mimics the properties of gluten, providing structure and preventing the baked goods from being crumbly. - Question 4: Can this recipe be doubled or tripled for a larger group?
Yes, the recipe can be scaled up proportionally. Ensure adequate oven space and baking sheets when preparing larger quantities.