Gluten Free Strawberry Shortcake

Hey there, fellow food lovers! If you’re anything like me, you’re always on the lookout for a dessert that’s both delicious and a little bit… magical. Well, look no further because this Gluten Free Strawberry Shortcake recipe is absolute perfection. It’s fluffy, sweet, and bursting with fresh strawberry flavor. Perfect for a summer gathering, a cozy weeknight treat, or any time you need a little slice of happiness. Trust me, it’s a showstopper

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Strawberry Shortcake

• Easy Peasy: The perfect dessert recipe for beginner bakers.
• Crowd-Pleaser: Everyone, and I mean *everyone*, loves strawberry shortcake!
• Naturally Gluten Free: No one will ever guess it’s friendly to dietary restrictions.
• Customizable: Feel free to adjust the sweetness or add extra toppings – get creative!

Ingredients

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For Macerated Strawberries & Strawberry Syrup:

• 320 g (about 2 ½ cups) strawberries, halved (for smaller strawberries) or quartered (for larger strawberries)
• 50 g (¼ cup) granulated or caster/superfine sugar
• 1 tbsp lemon juice
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

For Gluten Free Buttermilk Biscuits:

• 360 g (3 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour, which doesn’t contain xanthan gum. You can also mix your own blend from 50% white rice flour, 30% potato starch and 20% maize flour by weight. Note that maize flour in the UK is equivalent to corn flour in the US.)
• 1 ½ tsp xanthan gum (Reduce to ¾ tsp if your gluten free flour already contains xanthan gum.)
• 1 tbsp granulated or caster/superfine sugar, plus 1 tbsp extra for sprinkling on top of the biscuits
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 170 g (1 ½ sticks) frozen unsalted butter, grated
• 260 g (1 cup + 1 ½ tbsp) cold buttermilk, plus 1 tbsp extra for glazing the biscuits

For Whipped Cream:

• 230 g (1 cup) cold heavy/double cream
• 30 g (3 tbsp) powdered/icing sugar
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Step-by-Step Instructions

Making the Macerated Strawberries

1. Prep the Strawberries: Halve or quarter your strawberries, depending on their size. Place them in a bowl.
2. Add Sugar and Lemon: Sprinkle the sugar and lemon juice over the strawberries.
3. Infuse with Vanilla: Stir in the vanilla bean paste.
4. Macerate: Let this mixture sit for at least 30 minutes (or up to a couple of hours) at room temperature, stirring occasionally. This creates a delicious syrup!

Creating the Gluten Free Buttermilk Biscuits

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt.
2. Add the Butter: Add the grated frozen butter to the dry ingredients. Using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. The butter needs to be cold to make the biscuits flaky.
3. Add the Buttermilk: Make a well in the center and pour in the cold buttermilk. Gently mix until just combined – don’t overmix.
4. Shape the Biscuits: Turn the dough out onto a lightly floured surface (using some of your GF flour) and gently pat it to about 1-inch thickness. Use a biscuit cutter or a knife to cut out your biscuits.
5. Bake: Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with reserved buttermilk and sprinkle with the extra tablespoon of sugar. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown.

Whipping the Cream

1. Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.

Assemble Your Gluten Free Strawberry Shortcake

1. Split the Biscuits: Once the biscuits are cooled slightly, slice them in half.
2. Assemble: Layer each biscuit with macerated strawberries and their juices, then top with a generous dollop of whipped cream.
3. Serve: Enjoy immediately!

Equipment

• Large bowl
• Whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Biscuit cutter (optional)
• Mixer or whisk

Tips & Variations

• Make Ahead: You can make the biscuits and macerated strawberries a day in advance. Store the biscuits in an airtight container at room temperature.
• Sweetness Level: Adjust the amount of sugar in the macerated strawberries to your preference.
• Berry Boost: Try adding a mix of other berries to the recipe, such as blueberries and raspberries.

Looking for more dessert inspiration? Check out my best chocolate chip cookies recipe!

Serving Suggestions

Serve Gluten Free Strawberry Shortcake warm or at room temperature. It’s perfect on its own, but you can also pair it with a scoop of vanilla ice cream. This dessert makes a gorgeous centerpiece for a summer picnic or a simple family dinner. You can even create a beautiful presentation on individual plates or serve it in a larger trifle bowl to make an impressive presentation.

Nutrition Facts

(Nutrition facts are for educational purposes only. They are estimates. Use a nutrition calculator for more accuracy)

(Placeholder for automated nutrition data)

Conclusion

There you have it – a delightful, crowd-pleasing Gluten Free Strawberry Shortcake that’s sure to bring joy to your table! It truly is the perfect treat for any occasion. Don’t be shy; grab those ingredients and whip up a batch. Once you try it, this will become your go-to recipe. Happy baking, and don’t forget to share your creations with me!

FAQ

Can I use store-bought gluten free biscuits?

Absolutely! If you’re short on time, using store-bought gluten free biscuits can be a great time-saver. Just make sure they’re a good quality so that your shortcake tastes delicious.

How can I store leftovers?

Store leftover components (biscuits, strawberries, and whipped cream) separately in the refrigerator. Assemble the shortcakes just before serving to prevent the biscuits from getting soggy.

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid before macerating.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about 5 minutes. Then substitute this in the recipe in place of the buttermilk.