Description

My Classic Gluten Free Strawberry Shortcake is a cozy, comforting dessert featuring tender gluten free shortcakes, sweet macerated strawberries, and fluffy whipped cream. Perfect for family gatherings or a sweet treat, this easy recipe brings warmth and joy to any kitchen.

Ingredients

Scale

2 cups gluten free all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2/3 cup milk (or almond milk)
1 tsp pure vanilla extract
2 cups fresh strawberries, hulled and sliced
2 tbsp granulated sugar (for strawberries)
1 cup heavy cream (or coconut cream)
2 tbsp powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, and salt in a large bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in milk and vanilla until dough comes together; do not overmix.
Pat dough to 1-inch thickness; cut into squares or rounds. Place on baking sheet.
Bake 12–15 minutes until golden. Cool slightly.
Toss strawberries with sugar and let sit 30 minutes.
Whip cream with powdered sugar and vanilla to soft peaks.
Split shortcakes, layer with strawberries and whipped cream, and serve warm.

Notes

Chill butter for flakier shortcakes. Macerate strawberries ahead to release juices. Whipped cream is best fresh. Can make shortcakes ahead and freeze.

Nutrition

Serving Size: 1 shortcake with strawberries and cream
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg