Gluten-Free Classic Strawberry Shortcake

Indulge in the timeless delight of Gluten-Free Classic Strawberry Shortcake, a dessert that perfectly balances light, buttery shortcakes, juicy macerated strawberries, and rich, freshly whipped cream. This gluten-free recipe swaps traditional flour for gluten-free all-purpose flour, ensuring everyone can enjoy its iconic flavors. Quick and easy to prepare, the tender shortcakes come together in just 15 minutes of baking time, making it a fantastic choice for any occasion. Fresh, in-season strawberries provide a natural sweetness, while the touch of powdered sugar enhances their vibrant flavor. Whether served as a summer treat or at a casual gathering, this classic dessert offers a crowd-pleasing, gluten-free twist that's both nostalgic and modern.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Granulated sugar
• 0.5 cup Unsalted butter, cold and cubed
• 0.75 cup Milk
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 pound Fresh strawberries, hulled and sliced
• 2 tablespoons Powdered sugar (for strawberries)
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar (for whipped cream)
• 0.5 teaspoon Vanilla extract (for whipped cream)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and granulated sugar.

Step 3

Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 4

In a separate small bowl, whisk together the milk, egg, and vanilla extract until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until a dough forms. Be careful not to overmix.

Step 6

Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a 2 1/2-inch round cutter to cut out shortcakes and place them on the prepared baking sheet.

Step 7

Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove them from the oven and let them cool on a wire rack.

Step 8

While the shortcakes are baking, place the sliced strawberries in a bowl and sprinkle with 2 tablespoons of powdered sugar. Toss to combine and let them sit for about 10 minutes to macerate.

Step 9

In another bowl, whip the heavy cream with 2 tablespoons of powdered sugar and 0.5 teaspoon of vanilla extract using a hand mixer until soft peaks form.

Step 10

To assemble the shortcakes, split each shortcake in half horizontally. Spoon a generous amount of strawberries over the bottom half, followed by a dollop of whipped cream. Top with the other half of the shortcake.

Step 11

Serve immediately and enjoy your delicious gluten-free classic strawberry shortcake!

Nutrition Facts

Serving size	(1442.5g)

Amount per serving	% Daily Value*
Calories	3394.6

Total Fat 192.0g	0%
Saturated Fat 113.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 734.3mg	0%
Sodium 2223.5mg	0%
Total Carbohydrate 392.4g	0%
Dietary Fiber 14.8g	0%
Total Sugars 162.4g
Protein 22.6g	0%

Vitamin D 192.6IU	0%
Calcium 376.8mg	0%
Iron 4.2mg	0%
Potassium 1084.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 2.7%

Carbs: 46.3%