Simple 11-Ingredient Gluten-Free Strawberry Shortcake Recipe

I hate to confess it, however recently, I’ve felt some resistance to baking. On this crazy-busy season of life, a packed calendar and ideas of a unclean, flour-covered kitchen have stored me from whipping up a few of my favorite baked goods. Baking has felt like too large of a large number for what you get out of it. In fact, that was earlier than I took this gluten-free strawberry shortcake recipe for a spin.

These shortcakes are nothing wanting magic. They re-instilled in me a love of slowing down and having fun with the method of making one thing from scratch. After winging this recipe, I watched in awe because the dough rose within the oven and fashioned into lovely little biscuits. Heat and browned, I sliced one in half and watched the steam stand up earlier than taking my first chew, (slathered in butter, after all).

Being gluten-free for years, it had been eternally since I’d loved an precise shortcake. Once I sunk my enamel into these fluffy delights, the style and texture had me floored. Whereas I used to be not sure how this gluten-free strawberry shortcake recipe would prove, the ultimate consequence was higher than I even imagined.

By combining gluten-free flour with only a handful of staple elements, this gluten-free shortcake recipe yielded biscuits that have been crispy and browned on the surface whereas staying delectably mild inside. They comprise only a trace of sweetness and make an ideal vessel to your favourite toppings like whipped cream, ice cream, and any candy fruit. Consider it or not, this gluten-free strawberry shortcake recipe can be dairy-free, nut-free (moreover coconut), and egg-free. Rating! Now let’s bake.

What’s the difference between cake and shortcake?

Time to dig into a hot debate! Shortcakes are very different in appearance and texture than regular cakes. Shortcakes closely resemble biscuits and are more crumbly and crispy to the touch. While a regular cake is more light, spongey and moist, a shortcake should be a bit more dry and firm with just a hint of sweetness. My secret hack for making these shortcakes is using 4-inch round cake pans in lieu of a baking sheet. I’ve discovered that through the use of the spherical cake pans, they maintain collectively higher and keep the right form. I often favor to make 4 or 5 bigger biscuits utilizing this technique.

Tips for Making This Gluten-Free Strawberry Shortcake Recipe

Gluten-free flour is an excellent substitution for traditional flour in this shortcake recipe. I prefer to use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour as a result of it holds collectively higher than others I’ve tried and has a impartial taste. The arrowroot starch on this recipe holds the shortcakes collectively, and the baking powder permits them to rise superbly. Simply watch out as you slice your shortcakes in half as gluten-free shortcakes are usually extra delicate.

How To Make the Vegan Buttermilk Mixture

Traditional shortcake recipes use buttermilk and butter, but these ingredients can be easily modified to fit vegan and dairy-free diets. By combining coconut milk, lemon juice, and vanilla extract, you’ll get a dairy-free buttermilk mixture that works wonders in these shortcakes. I also prefer to use vegan butter in this recipe instead of coconut oil, because I find the former better mimics the shortcakes’ classic flavor. By cutting the vegan butter into small squares and mixing it into the dry ingredients, you’ll allow for small pockets of butter to ooze into the shortcakes as they’re baking.

How To Make Homemade Dairy-Free Whipped Cream

Because shortcakes are dryer in texture, they’re best enjoyed with a moist, sweet topping. Instead of regular whipped cream, this recipe calls for dairy-free whipped cream which can be easily made using three ingredients: canned coconut milk or coconut cream, powdered sugar, and vanilla extract. By letting the coconut milk chill overnight, you’ll be able to scoop out the thick concentrated coconut mixture at the top of the can.

You’ll need an electric mixer to beat the coconut cream with sugar and vanilla extract until it resembles the light and velvety texture of regular whipped cream. If you’re short on time, vanilla ice cream also makes a great substitute in this recipe. My favorite vegan brand is Nadamoo.

What’s the best way to cut strawberries for a gluten-free strawberry shortcake?

Last but not least, the star of this recipe: strawberries! You can use any type of fruit for these shortcakes (peaches, you’re up next), but I can’t resist ripe, spring strawberries. For this recipe, you’ll slice the strawberries in half and mix them in a bowl with powdered sugar to enhance their natural sweetness. For larger strawberries, I’d slice them vertically into three or four flat slices. Then, you’ll chill the bowl of strawberries in the fridge for at least an hour to help them reach peak flavor.

More Gluten-free Dessert Recipes to Try

This gluten-free strawberry shortcake recipe is a must-bake, but if you’re on the hunt for more delicious gluten-free desserts, give the following recipes a try.

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