Shortcake Gluten Free with Strawberry Etc

Indulge in the classic charm of this Gluten-Free Strawberry Shortcake, a delightful twist on a beloved dessert perfect for those who avoid gluten without sacrificing flavor. Fluffy and tender shortcakes, made with a gluten-free all-purpose flour blend and enriched with creamy butter and heavy cream, serve as the base for layers of juicy, macerated strawberries infused with a hint of vanilla sweetness. Topped with airy homemade whipped cream, this dessert balances sweet, tangy, and creamy in every bite. Crafted in under 40 minutes, this crowd-pleaser is ideal for summer gatherings or a special treat anytime. Experience the joy of a naturally gluten-free dessert that’s as beautiful to serve as it is to savor!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 3 tablespoons Granulated sugar
• 0.5 cup Unsalted butter (cold, cubed)
• 0.75 cup Heavy cream
• 1.5 cups Fresh strawberries (sliced)
• 2 tablespoons Granulated sugar (for strawberries)
• 1 teaspoon Vanilla extract
• 1 cup Whipping cream
• 2 tablespoons Powdered sugar (for whipped cream)
• 0.5 teaspoon Vanilla extract (for whipped cream)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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

Step 3

Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

Gradually pour in the heavy cream while folding the mixture with a spatula until a dough forms. Do not overmix.

Step 5

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

Step 6

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool completely.

Step 7

While the shortcakes are baking, prepare the strawberries by mixing the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Let the mixture sit for 15-20 minutes to macerate.

Step 8

To make the whipped cream, beat the whipping cream, powdered sugar, and vanilla extract in a chilled bowl with an electric mixer on medium-high speed until soft peaks form.

Step 9

Once the shortcakes are cool, carefully slice them in half horizontally.

Step 10

Assemble each shortcake by layering the bottom half with a spoonful of the macerated strawberries, a dollop of whipped cream, and then topping it with the other shortcake half. Add more strawberries and whipped cream on top if desired.

Step 11

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1104.1g)

Amount per serving	% Daily Value*
Calories	3532.1

Total Fat 239.1g	0%
Saturated Fat 144.8g	0%
Polyunsaturated Fat g
Cholesterol 678.3mg	0%
Sodium 2689.8mg	0%
Total Carbohydrate 313.4g	0%
Dietary Fiber 11.7g	0%
Total Sugars 89.6g
Protein 7.4g	0%

Vitamin D 0IU	0%
Calcium 85.6mg	0%
Iron 2.2mg	0%
Potassium 402.5mg	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: 62.6%

Protein: 0.9%

Carbs: 36.5%