Gluten-Free Strawberry Shortcake
A delicious spring or summertime dessert. The gluten-free strawberry shortcake has a soft, biscuit-like crumb and just the right amount of sweetness, so the strawberries can shine.
Ingredients
Strawberries
- 2 pounds strawberries sliced
- 2 tablespoon sugar
- 1 lemon zested (reserve juice for shortcake dough)
Shortcake
- 2 cups gluten-free flour blend containing xanthan gum I use King Arthur Gluten-Free Measure-for-Measure
- 2 tablespoons aluminum-free baking powder
- 2 tablespoons sugar (+1 teaspoon for sprinkling)
- 1 teaspoon salt
- 1 ¼ cup heavy cream
- 1 egg
- 1 tablespoon lemon juice
Maple Whipped Cream
- 1 ½ cups heavy cream cold
- 2 tablespoons maple syrup (or sugar)
- 1 teaspoon vanilla extract
Instructions
- Mix sliced strawberries with 2 tablespoon sugar and lemon zest. Refrigerate.
- In a large mixing bowl, use a whisk to combine gluten-free flour, baking powder, 2 tablespoon sugar, and salt.
- In a separate bowl, whisk 1 ¼ cups heavy cream, egg, and lemon juice. Add the wet ingredients to the dry ingredients and mix until combined. The mixture will be the texture of biscuit dough. Allow the dough to rest for 30 minutes.
- While waiting for the dough to rest, prep for next steps. Place a medium mixing bowl and beaters in the freezer to cool before making whipped cream. Line an 8x8 baking pan with parchment paper, and set aside. Preheat the oven to 375℉.
- After 30 minutes of resting time, place the shortcake dough in the baking pan and press the dough into the corners for a roughly even thickness (a lumpy, rustic appearance is fine). Sprinkle with sugar.
- Bake for 25 minutes until golden brown. Remove from oven and cool for five minutes.
- While the shortcake is cooling, make maple whipped cream. Pour all whipped cream ingredients into the chilled mixing bowl. Mix with a hand mixer on medium-high speed until medium peaks form, approximately three to four minutes. Refrigerate.
- Lift the parchment paper and shortcake out of the baking dish. Cut shortcake into 9 pieces. Slice each piece in half horizontally to create layers. Generously layer the bottom half with strawberries and whipped cream. Add the top half and more strawberries and whipped cream. Enjoy!
Nutrition
Calories: 411kcalCarbohydrates: 40gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 100mgSodium: 510mgPotassium: 287mgFiber: 4gSugar: 15gVitamin A: 1108IUVitamin C: 61mgCalcium: 334mgIron: 3mg
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