Name: Homemade Gluten Free Shortcake Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 200g gluten-free plain flour; 100g almond flour; 100g unsalted butter, cold and cubed; 50g caster sugar; 2 tsp baking powder; ¼ tsp salt; 2 large eggs; 4 tbsp cold milk (dairy or non-dairy); 1 tsp vanilla extract

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One of my fondest childhood memories is helping my mum bake. I remember the scent of buttery shortcake filling the kitchen, the warm oven making the whole house feel like a hug, and the excitement of tasting it straight from the tray. Today, I want to share with you my Homemade Gluten Free Shortcake Base, a recipe that’s light, tender, and perfect for pairing with fresh berries or whipped cream. This recipe has become my go-to whenever I want something comforting, simple, and utterly satisfying.

I love this Homemade Gluten Free Shortcake Base because it doesn’t compromise on texture or flavor, even though it’s gluten free. The crumb is soft yet sturdy, holding up beautifully to layers of fruit and cream. Over the years, I’ve perfected this recipe so it’s foolproof, and it always brings smiles when I serve it to family and friends.

Why I Love Making This Recipe

Baking this shortcake base is like therapy for me. It’s hands-on, sensory, and immensely rewarding. Unlike some gluten-free bakes that turn out dry or crumbly, this one is rich in buttery flavor with a tender crumb that melts in your mouth. Every time I slice into it, I feel proud and nostalgic, remembering my mum’s kitchen and passing on that warmth to the people I love.

What I adore about this recipe is its versatility. I often make it for a cozy afternoon tea with my girlfriends or for special occasions like birthdays. It’s simple enough for weeknights but elegant enough for celebrations. The Homemade Gluten Free Shortcake Base also pairs beautifully with strawberries, raspberries, or even chocolate for a decadent twist.

Ingredients & Little Kitchen Secrets

Here’s my secret to a perfect gluten-free shortcake base: use a blend of almond flour and gluten-free plain flour, never overmix, and keep your ingredients cold until needed. Here’s what you’ll need:

200g gluten-free plain flour
100g almond flour
100g unsalted butter, cold and cubed
50g caster sugar
2 tsp baking powder
¼ tsp salt
2 large eggs
4 tbsp cold milk (dairy or non-dairy)
1 tsp vanilla extract

Little kitchen secrets:

Cold butter creates a light, flaky texture.
Almond flour adds richness and moisture.
Don’t overmix – overworking the dough makes it dense.

How I Make It, Step by Step

Preheat your oven to 180°C (160°C fan) / 350°F. Line a 20x20cm square tin with parchment paper.
In a large mixing bowl, whisk together gluten-free flour, almond flour, sugar, baking powder, and salt.
Add cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
In a small bowl, whisk eggs, milk, and vanilla together.
Pour the wet ingredients into the flour mixture and gently fold with a spatula until just combined.
Transfer the dough into your prepared tin and smooth the top evenly.
Bake for 25–30 minutes, or until golden brown and a toothpick inserted comes out clean.
Allow to cool in the tin for 10 minutes before transferring to a wire rack.

How I Serve It at Home

I love slicing this shortcake base into generous squares and topping it with fresh strawberries and lightly whipped cream. Sometimes I drizzle a little homemade berry coulis for extra sweetness. For a cozy weekend breakfast, I cut it into small triangles and serve with fresh blueberries and a dollop of yogurt. No matter how I serve it, it’s always a hit.

Storage, Reheating & Make-Ahead Tips

Storage: Keep in an airtight container at room temperature for up to 3 days.
Freezing: Wrap tightly in foil and freeze for up to 1 month. Thaw at room temperature before serving.
Reheating: Warm gently in the oven at 150°C (300°F) for 5–7 minutes to restore softness.
Make-ahead: You can prepare the base a day in advance. Bake, cool, and store, then assemble with cream and fruit just before serving.

100-Word Short Version

This Homemade Gluten Free Shortcake Base is tender, buttery, and perfect for pairing with fresh berries or cream. I use a blend of gluten-free flour and almond flour, cold butter, and gentle mixing to create a soft, melt-in-your-mouth crumb. Baking is simple: whisk dry ingredients, rub in butter, fold in eggs and milk, and bake 25–30 minutes. Serve with strawberries, whipped cream, or berry coulis for a delightful treat. Store in an airtight container, or freeze for make-ahead convenience. This shortcake base is cozy, comforting, and always brings smiles at home.

Ingredients

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