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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake
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Fluffy, buttery gluten-free shortcakes layered with juicy macerated strawberries and clouds of vanilla whipped cream. This classic summer dessert is entirely gluten-free, with a tender crumb that rivals traditional shortcake.

Ingredients

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  • 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup heavy cream (cold)
  • 2 tablespoons whole milk (cold)
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced 1/4-inch thick
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon lemon juice (optional, for brightness)
  • 1 cup heavy cream (cold, for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 1.5 cups gluten-free flour blend, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt until no lumps remain; this ensures even leavening throughout the biscuits.
  2. Add 6 tablespoons cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Keeping the butter cold is essential for creating flaky layers as the biscuits bake.
  3. In a small measuring cup, combine 1/4 cup heavy cream, 2 tablespoons whole milk, and 1 teaspoon vanilla extract. Make a well in the dry ingredients, pour in the liquid, and stir with a fork or spatula until just combined. Do not overmix — the dough will be shaggy and slightly sticky, which prevents toughness.
  4. Turn the dough out onto a surface lightly dusted with gluten-free flour. Gently knead it 2 or 3 times to bring together, then pat into a round about 3/4 inch thick. Use a 2.5-inch biscuit cutter (or a knife) to cut out 4 rounds, pressing straight down without twisting to ensure even rising. Reroll scraps once if needed.
  5. Place the biscuits on the prepared baking sheet about 2 inches apart. Brush the tops with a little extra cream (about 1 tablespoon total) and sprinkle with coarse sugar if desired. Bake for 12 to 15 minutes, until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.
  6. While biscuits bake, prepare the strawberries. In a medium bowl, combine 1 pound hulled and sliced strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice (if using). Toss gently to coat. Let macerate at room temperature for 15 to 20 minutes, stirring occasionally, until berries release their juices and form a syrupy mixture.
  7. For the whipped cream, place 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in a chilled metal bowl. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until soft peaks form when the whisk is lifted. Avoid overwhiping — the cream should be billowy and smooth, not grainy.
  8. To assemble, use a serrated knife to split a warm biscuit in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries and their juice over it, and top with a dollop of whipped cream. Set the biscuit top on the cream. Repeat for remaining servings and serve immediately for the best texture.

Notes

Store components separately: biscuits in an airtight container at room temperature for up to 2 days; macerated strawberries in the refrigerator for up to 2 days; whipped cream in the refrigerator for up to 1 day (re-whip briefly before using if needed). Do not freeze assembled shortcakes. To reheat biscuits, warm in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: gluten free strawberry shortcake, strawberry shortcake recipe, gluten free dessert, summer dessert, strawberry dessert, gluten free biscuits, whipped cream, easy shortcake, gluten free baking, American dessert

Find it online: https://inagartencooks.com/gluten-free-strawberry-shortcake/