Gluten Free Strawberry Shortcake
Total Time
23 minutes
Prep Time
10 minutes
Cook Time
13 minutes
Rating
4.96 out of 5 stars
(48)
Ingredients
7 servings
- 1 ½ cups gluten-free all purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 3 tablespoon coconut sugar or any granulated sugar (divided (see recipe)
- ¼ teaspoon sea salt or pink salt
- ¼ cup cold, cubed butter or plant-based butter
- ¾ cup milk of choice (I like to use oat milk)
- 1 teaspoon vanilla extract (gluten-free certified, if necessary)
- 1 pound sliced fresh (or thawed frozen) strawberries (approximately 3 cups)
- regular or dairy-free whipped cream (for serving)
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Preparation
Step 1
Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper, then set aside.
Step 2
In a mixing bowl combine flour, baking powder, 1 tablespoon of sugar and salt. Mix well.
Step 3
Add the cold, cubed butter and using a pastry cutter or a fork, work the butter into the flour until it resembles coarse crumbs.
Step 4
Add the milk and vanilla. Mix until a smooth batter forms.
Step 5
Using a large spoon or ice cream scoop, scoop mounds of batter onto prepared baking sheet. Bake for 13 minutes or until bottoms are browning and tops are turning golden.
Step 6
Meanwhile, prepare strawberries by mixing the sliced strawberries with 2 tablespoons of sugar. Using your hands or a fork, mix and mash the strawberries a little to release their juices. Set aside.
Step 7
When the shortcakes are done, let them cool a few minutes. Serve shortcakes whole or sliced, topped with strawberry mixture and a dollop of whipped cream. Enjoy!
Step 8
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