Gluten-Free Strawberry Shortcake
A gluten-free shortbread that is topped with fresh berries and a dollop of whipped cream.
Ingredients
- 1 ½ cups gluten-free flour blend Such as Bob's Red Mill 1-to-1 Baking Flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- ¾ cup heavy or whipping cream
- 1 large egg
- ¼ cup of milk or cream for brushing
- 1 lb fresh strawberries rinsed well
- ¼ cup sugar
- 2 tablespoons lemon juice
- whipped cream
Instructions
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper and set it aside.
- In a large bowl combine the flour, baking powder, salt, and sugar.
- In a separate bowl, beat together the cream and egg.
- Pour the wet ingredients into the dry ingredients and mix until it comes together as a dough.
- Scoop 3 tablespoons of dough into mounds on the prepared baking sheet.
- Spray one of your palms or the bottom of a drinking glass with a nonstick spray and gently flatten the mounds slightly.
- Brush the tops of the shortcakes with cream, or milk.
- Bake the shortcakes for 10 to 12 minutes, until they're risen and slightly browned on the top.
- While the shortcakes are baking, cut the strawberries into
quarters, or chop into small pieces and add to a mixing bowl. Pour over the sugar and lemon juice. Toss until the sugar is dissolved and has turned into a syrup coating the strawberries. - Remove the shortcakes from the oven, and cool for a few minutes.
- Top half of the shortcakes with whipped cream (dolloped or piped on), and the cut strawberries. Place the other half of the shortcakes on top. Dollop or pipe more whipped cream on and top with a whole strawberry if desired.