Gluten-Free Strawberry Shortcakes

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Buttery, flaky and perfect Gluten-Free Strawberry Shortcakes – filled with juicy sweet strawberries and a lightly flavoured whipped cream, these classic gluten-free strawberry shortcakes are a perfect summertime treat!

What I love about these shortcakes they are simple to make, using pantry staples and every bite is filled with whipped cream and juicy strawberries 🙂

The strawberries

For the berries, it is important to use sweet ripe strawberries, because these buttery shortcakes are all about tasty fresh and delicious strawberries. First, the strawberries need to soften a bit. To do this, toss them in a touch of sugar. The berries will release some of their juices and soften to perfection. It only takes about fifteen minutes or so. This is why I start with the strawberries.

The shortcake

For the shortcake, to keep it flaky and buttery, I used a mixture of butter and half-and-half. The butter must be ice cold, so I freeze the butter for fifteen minutes before using it. Before I even start the recipe, the butter goes in the freezer. The ice cold butter creates flaky layers and pockets throughout the shortcake. The ice cold butter is the secret to perfect gluten-free shortcakes.

The whipped cream

Now comes my favourite ingredient, the whipped cream. I know, indulgent, but so well worth it! Whipped cream tastes fantastic even without sweeteners or flavours. Still, I wanted to make these gluten-free strawberry shortcakes extra flavourful, so I added a touch of coconut sugar, a hint of vanilla and some lemon zest. It’s the perfect whipped cream to add to the shortcake, especially the lemon zest, because it adds extra flavour. Although I used coconut sugar, you can change it for pure maple syrup or honey.

So there it is, buttery, flaky gluten-free strawberry shortcakes, filled with juicy strawberries and the best whipped cream. In my house, I always serve the shortcakes slightly warm, making every bite unforgettable.

If you like strawberry shortcakes you will love the Skillet Strawberry Cobbler with Cinnamon Cream Cheese Biscuits!

 

Ingredients

  • FOR THE STRAWBERRIES
  • 1 lb. sliced strawberries
  • 2 Tbsp. Coconut sugar
  • FOR THE SHORTCAKES
  • 2 Tbsp. Coconut sugar plus some for sprinkling
  • 2 1/2 tsp. GF aluminum-free baking powder
  • 1/4 tsp. Baking soda
  • 1/8 tsp. Sea salt
  • 1/4 cup (1/2 stick) ice cold salted butter, cut into small cubes and place in the freezer for 15 minutes before using
  • 2/3 cup half-and-half plus some for brushing
  • 1 large egg, whisked
  • FOR THE WHIPPED CREAM
  • 1 1/2 cups whipping cream, chilled
  • 1 Tbsp. Coconut sugar
  • 1/2 tsp. Pure vanilla extract
  • 1 tsp. Freshly grated lemon zest
  • Instructions

  • Mix strawberries with 2 tablespoons of sugar and let the berries sit for 15 - 20 minutes to release some of its juices. Chill until ready to use
  • Preheat oven to 425 F and line a baking tray with parchment paper
  • In a food processor, pulse the flour, coconut sugar, baking powder, baking soda, and salt until incorporated, about 4 pulses. Add the butter and pulse until incorporated with lots of pea-size pieces, 10 to 12 pulses. Do not overprocess
  • Transfer the mixture to a bowl and stir in the half-and-half and egg until just incorporated. Adding more half-and-half a bit at a time if needed. The dough should be slightly sticky
  • Using a large spoon or a cookie scoop, place the dough on the baking tray in 4 even mounds. Brush the tops with cream and using your hands lightly flatten each to about 3-inch in diameter. Sprinkle with coconut sugar and bake for 12 minutes until the tops are deeply golden
  • While the shortcakes are baking, prepare the whipped cream, using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form. Refrigerate until ready to use.
  • To assemble, slice the shortcake horizontally and fill with strawberries and some juices and whipped cream


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