Description
Enjoy this Gluten Free Strawberry Shortcake with Biscuits made with tender biscuits, fresh macerated strawberries, and fluffy whipped cream. Perfect for family gatherings and summer desserts!
Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
- 2 tablespoons sugar
- 4 cups fresh strawberries, sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°C (400°F).
- Mix strawberries with sugar and lemon, let sit 30–45 minutes.
- Whisk dry biscuit ingredients.
- Cut in cold butter until coarse crumbs form.
- Add buttermilk and fold gently.
- Pat dough and cut rounds.
- Bake 12–15 minutes until golden. Cool.
- Whip cream with powdered sugar and vanilla.
- Slice biscuits, layer with strawberries and cream.
- Garnish with extra strawberries and serve.
Notes
- Use cold butter for fluffy biscuits.
- Macerate strawberries for natural syrup.
- Whip cream in a chilled bowl for best results.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 25
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
- Cholesterol: 75