Gluten Free Strawberry Shortcake
Gluten Free Strawberry Shortcakes keep ripe strawberries the star while the vanilla shortcake & elevated whipped cream take it to a new level of deliciousness
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Servings: 12 servings
Calories: 465kcal
Ingredients
For the Strawberries:
- 2 Lbs fresh strawberries
- 2-3 tablespoon sugar
- 2 tablespoon *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 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon 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 teaspoon pure vanilla extract
- 1 tablespoon 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 teaspoon vanilla extract or vanilla bean paste - omit if using liqueur
- 2 tablespoon *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 tablespoon 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 ⅓ 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!
Notes
Prep the strawberry mixture several hours in advance to the day before to give them time to absorb the sugar and do their thing. I would make the gluten free shortcakes the day you plan to serve them. They do dry out quickly. They still 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.
Nutrition
Nutrition Facts
Gluten Free Strawberry Shortcake
Amount per Serving
Calories
465
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
129
mg
43
%
Sodium
325
mg
14
%
Potassium
175
mg
5
%
Carbohydrates
43
g
14
%
Fiber
5
g
21
%
Sugar
19
g
21
%
Protein
6
g
12
%
Vitamin A
1160
IU
23
%
Vitamin C
45
mg
55
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.