Gluten Free Strawberry Shortcake
Sweet, ripe strawberries are the star of this gluten free Strawberry Shortcake. That’s not to say that the gluten free shortcake or the creamy topping don’t shine. They definitely do! The vanilla flavored, buttery shortcake will remind you of a cross between a drop biscuit and a scone. The topping is my go-to homemade whipped cream that can be elevated with almond or orange liqueur and can be made dairy free too! All of the elements are so simple and delicious without a lot of fuss. This dessert just lets the key ingredients and freshness of the strawberries be enjoyed as they naturally are.
The Star of the Show
It is best to plan ahead with the strawberries. Either the night before you plan to serve them or several hours ahead, they need to be cleaned, cut and stored in the fridge with the sugar mixed in. This allows them to macerate (which is a fancy word for marinating fruit, or letting it soak in and absorb whatever flavors you have added to it). In this case, it is just a little sugar. The sugar will dissolve as the strawberries release their juices, creating a beautiful strawberry syrup. If you want to take the syrup to the next level, add a little orange or almond liqueur. The gluten free shortcake just soaks up that goodness. Yummm!
Planet Earth
If the strawberries are the star, the gluten free shortcake must be earth. It is the home base. Which happens to be very easy to make. Dry ingredients go in one bowl. Wet in another. Pour the wet into the dry all at once and mix it up by hand. Scoop and shape it the way you like on a baking sheet and bake it. They bake up light, sweet, a little buttery with a touch of vanilla. The sprinkle of sugar on top gives a light crunch and adds sweetness. It creates the perfect base for the strawberries. They add flavor and texture but don’t steal the show from the strawberries. One note- I would make these the day you plan to serve them. They do dry out within a day or two. Not to say they don’t taste good, but they do become more dry and crumbly the next day. If you have leftovers, wrap them in a damp paper towel and microwave them for about 20 seconds before serving for the best results.
A Creamy Cloud
The essential element that can make this so much better than any other Strawberry Shortcake you may have had is the fresh whipped cream topping. I have added vanilla bean paste instead of vanilla extract for the added specks of vanilla bean. For added flavor, orange or almond liqueur will elevate the silky texture and creamy cloud that compliments the vanilla and strawberries beautifully. Because the liqueurs are colorless, it looks like regular whipped cream and unexpectedly elevates the flavor without stealing the focus.
Elsewhere in the Universe
I love to use Amaretto Whipped Cream on Elevated Almond Cake too and I use it to top Cherry Cream Pie sometimes as well. I also use a Bourbon Laced Whipped Cream to top Spiced Pumpkin Cheesecake and Gluten Free Enormous Waffles on special occasions.
Gluten Free Strawberry Shortcake
Ingredients
For the Strawberries:
- 2 Lbs fresh strawberries
- 2-3 tbsp sugar
- 2 tbsp *optional almond or orange liqueur (adjust amount to your taste)
For the Gluten Free Shortcakes:
- 3 cups gluten free flour blend with xanthan gum (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- 1 cup cream or half & half (or dairy free creamer, I like So Delicious)
- 2 eggs
- ½ cup butter or dairy free buttery sticks, melted
- 2 tsp pure vanilla extract
- 1 Tbsp raw sugar or vanilla sugar for sprinkling on top
For the Whipped Cream:
- 2 cups heavy cream (or sub 1 container Truwhip for dairy free)
- ¼ cup powdered sugar (omit if using Truwhip)
- 2 tsp vanilla extract or vanilla bean paste (omit if using liqueur)
- 2 Tbsp *optional almond or orange liqueur (such as Amaretto or Cointreau)
Instructions
For the Strawberries:
- Prep the strawberry mixture several hours in advance to the day before to give them time to absorb the sugar and do their thing.
- Pull off the greens and cut off the stems of the strawberries, rinse them thoroughly and cut into ½ inch pieces. Put in a medium sized bowl. Sprinkle 2-3 Tbsp of sugar on top of the strawberries. The amount of sugar depends on how sweet your berries are and how sweet you like your dessert. Gently stir the mixture to make sure the strawberries all get a little sugar on them. Cover and store in the fridge until ready to serve.
For the Shortcakes:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Combine the flour, baking soda, baking powder, salt and sugar in a large bowl.
- In a small bowl, combine the cream, melted butter, eggs and vanilla. Make sure to break the yolk and combine the ingredients well.
- Pour the wet ingredients into the bowl with the flour mixture and mix with a spoon. This comes together pretty quickly. Once all of the flour mixture has combined with the wet ingredients, use a 1/3 cup measure to scoop portions out and form roughly into a biscuit shape about 3 inches wide and 1 inch thick. This should give you 10-12 shortcakes. Sprinkle tops with raw or vanilla sugar. They don’t need to be perfect in any way. Just make them the way that appeals to you.
- Bake for 15-17 minutes until they have risen and are browned nicely on top. Remove from oven and let cool at room temp until ready to serve.
For the Whipped Cream:
- Combine all ingredients in a small bowl and whip to stiff peaks on the high speed of your mixer. If you are using Truwhip or another type of frozen topping, let it thaw, then stir in the liqueur or vanilla. Keep in the fridge until ready to use.
The Assembly:
- Place a shortcake in the bottom of a cereal bowl. Cut it in half or leave it whole (whatever you prefer) spoon strawberry mixture onto the gluten free shortcake, then top with Whipped Cream. Enjoy!
