Gluten-Free Strawberry Shortcake
Gluten-Free Buttermilk Biscuit
- 1½ cups gluten-free all purpose flour with xanthan gum we use GF Jules(affiliate link)
- 2 tablespoons granulated cane sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons COLD butter or dairy-free butter cut into cubes
- 1 large egg, whisked well
- ½ cup buttermilk (or make it by adding 1 tablespoon apple cider vinegar to a liquid measuring cup, then milk of choice - we used 2% milk, to fill to the 1/2 cup line and let sit for 10 minutes)
- 1 lb container fresh strawberries. sliced (about 2 1/2 cups)
- 2-3 tablespoons granulated cane sugar * *according to how sweet you want it and how sweet your strawberries are
Homemade Whipped Cream
- 1 cup heavy whipping cream, chilled
- 1-2 teaspoons granulated cane sugar * *depending on how sweet you like it; we use 1 teaspoon most often
Prepare the Strawberries
- In a medium bowl, mix sliced strawberries with sugar and using the back of a spoon or a fork, gently mash about 1/8 of the strawberries to release some of the juices. Cover and let sit in the refrigerator while you make the biscuits.
- To make ahead, slice strawberries but don't mix with sugar until day of; If you decide to mix with sugar a day ahead, don't mash any of the strawberries as they will release enough juices on their own.
Make the Gluten-Free Buttermilk Biscuits
- Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper. Set aside.
- Add dry ingredients (gluten-free flour, sugar, baking powder, baking soda and salt) into a large mixing bowl, and with a pastry cutter or fork, mix to combine.
- Add COLD cubed butter to the dry ingredients, and using a pastry cutter or fork, cut into the dry ingredients until a coarse crumb forms. (You could use a food processor and pulse several times but then you have to move the mixture into a large mixing bowl for the next step).
- Add whisked egg and buttermilk to the dry ingredients, and using a large spoon, mix to just combine and form a somewhat wet, somewhat shaggy dough.
- Add the entire dough, crumbs and all, to a lightly floured pastry mat. Gently pat the dough into a square about 1 inch thick and large enough to fit 4, 3-inch biscuit cutters. Using a 3 inch biscuit cutter, cut out 4 biscuits. Use scraps from the edges to form one more square about 1 inch thick and cut out a 5th biscuit. Do not overwork dough. Pro tip: Cut straight down, don't twist and turn when cutting out dough.Place the biscuits on a baking sheet with the edges toughing. Lightly brush the top of the biscuits with with milk (this will help give a golden top). Pro tip: if you don't have a biscuit cutter, you could use a glass jar or glass cup.
- Bake for 12 minutes or until the tops are just turning golden and a toothpick comes out of the center clean. Let rest for about 5 minutes on the baking sheet, then separate the biscuits and assemble your shortcakes.
- Best served immediately/ day of. Store in an air tight, sealed container.
Make the Whipped Cream
- Chill the mixing bowl and whisk for 15 minutes in the refrigerator or freezer. Keep the heavy cream chilled as well. Cold cream is easier to whip and makes the lightest whipped cream.
- Add heavy cream and sugar to the chilled mixing bowl and whisk about 3-5 minutes or until creamy and pillowy. Do not over mix. It is done when the whipped cream lightly "peaks"-- when you lift the beaters or whisk out from the bowl, a peak should form on them... You can always stop the mixer and check along the way.
- Make while the biscuits bake ,or can be made a day ahead and stored in a sealed container.
Assemble the Gluten-Free Strawberry Shortcakes
- When ready to serve, slice each biscuit in half, placing the bottom half on a individual plate, and layer generously with strawberries and their juices and a big dollop of whipped cream, top with the second half of the biscuit and more more strawberries and whipped cream. Finish with a mint leaf if you're feeling fancy.