Amazing Gluten-Free Strawberry Shortcake Recipe
Summer truly arrives with the first basket of bright, red strawberries, and this gluten-free strawberry shortcake recipe is the perfect way to celebrate the season. It offers a light, balanced, and incredibly special dessert that takes only about 20 to 25 minutes to bake, making it ideal for busy afternoons or weekend gatherings.
Equipment
- muffin cups
- paper liners
- small bowl
- large bowl
- electric mixer
- Rubber spatula
- cake tester
- Wire rack
- chilled bowl
- Whisk
Ingredients
For the Shortcake Base
- 2 cup Bob's Red Mill 1-to-1 Baking Flour (9¾ ounces; 275 grams)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened (4 ounces; 113 grams)
- ¾ cup granulated sugar (6 ounces; 170 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (4 ounces ; 113 grams)
- 2 cup blueberries
- ¼ cup granulated sugar optional, for topping
For the Strawberry Topping and Cream
- 1 pound fresh strawberries hulled and sliced
- 2 tablespoon granulated sugar for the berries
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350℉. Lightly grease 15 muffin cups or line them with paper liners.
- Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl. Set this aside for later.
- In a large bowl, combine the softened butter and granulated sugar. Beat on medium-low speed until the mixture is thick.
- With the beater still running, add the eggs one at a time. Beat until the mixture is fully combined.
- Add the dry ingredients and mix on low speed until the batter is thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick, smooth batter forms.
- Gently fold in the blueberries with a rubber spatula. If you are using frozen or cold blueberries, the batter will get very thick, which is totally normal.
- Spoon the batter into the prepared muffin pans. Fill each cavity about ⅔ full. Top each with about 1 teaspoon of granulated sugar if you like a little crunch.
- Bake until a cake tester inserted into the center comes out clean, about 25 minutes.
- Allow the shortcakes to cool in the pan for five minutes. Transfer them to a wire rack to cool completely.
- While the shortcakes bake, toss the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit at room temperature to macerate.
- In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form. Keep this in the fridge until you are ready to serve.
- To assemble, slice a cooled shortcake in half horizontally. Place the bottom half on a plate and spoon a generous amount of macerated strawberries and juice over it.
- Add a dollop of whipped cream, place the top half of the shortcake on, and finish with one more spoonful of berries and cream.
Notes
Always ensure shortcake bases are completely cool before adding whipped cream to prevent melting.
To avoid soggy shortcakes, assemble the dessert just before serving, or let guests build their own.
When folding in blueberries, use a slow, circular motion with a spatula to keep the batter tender.
You can bake the shortcake bases a day in advance and store them in an airtight container at room temperature, or freeze them for up to two months.
Macerated strawberries are best within a few hours but can be refrigerated for up to two days.
Make whipped cream fresh, though leftovers can be stored for about a day and re-whisked.
Do not store assembled shortcakes as they will become mushy.