Description
Enjoy my Gluten Free Strawberry Shortcake with Fresh Strawberries! Tender shortcake, juicy macerated strawberries, and fluffy whipped cream come together in a simple, comforting dessert everyone will love. Perfect for summer gatherings or cozy treats at home.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk (or almond milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Slice strawberries and toss with 2 tablespoons sugar. Let sit 30 min.
- Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.
- Whisk gluten-free flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk milk, eggs, and vanilla; combine with dry ingredients until just mixed.
- Pour batter into dish; bake 25-30 min until golden and toothpick comes out clean.
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice shortcake, layer whipped cream, top with macerated strawberries.
- Serve immediately or store base and assemble just before serving.
Notes
Use cold butter for tender shortcake. Macerate strawberries for natural sweetness. Whip cream just before assembling for best texture. Toast shortcake slightly if serving warm.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg