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Classic Gluten-Free Strawberry Shortcake

For more information about this recipe, click here.

 

If you prefer a traditional shortcake, replace the brown rice and sorghum flour with white rice flour. I've made the recipe both ways and love both versions.

Allergen-Free Modifications: Dairy is the only "top eight" allergen this recipe contains. To make the shortcakes dairy-free, replace the butter with a solid dairy-free shortening and the half and half with a dairy-free replacement. If nuts aren't a problem for you, mimi-creme works well.

 For the Strawberries

1 quart (4 cups) strawberries, sliced

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Biscuits

6 ounces (1 1/4 cups) sorghum flour

5 ounces (1 cup) brown rice flour

5.5 ounces (1 cup) potato starch

3 ounces (3/4 cup) tapioca starch

6 tablespoons granulated sugar

2 tablespoons baking powder

3/4 teaspoon salt

1/4 teaspoon xanthan gum

1 1/2 sticks (12 tablespoons) cold butter, cut into small pieces

1 1/2 cups cold half and half (or 3/4 cup whole milk, 3/4 cup heavy cream)

Coarse sugar for sprinkling on top of shortcakes, optional

For the Topping

1 cup cold heavy cream

1 teaspoon pure vanilla extract

1 tablespoon granulated sugar

 


Make the Berries

  1. Combine strawberries, granulated sugar, and vanilla extract in a medium bowl. Stir. Using the back of a fork, gently mash a few--only a few--of the sliced strawberries. Allow mixture to stand while you prepare the biscuits.

 

Make the Biscuits

  1. Adjust oven rack to middle position. Preheat oven to 425 degrees F.

     

  2. In bowl of food processor, pulse together sorghum flour, brown rice flour, potato starch, tapioca starch, granulated sugar, baking powder, salt, and xanthan gum. (Don't have a food processor? Use a medium bowl and whisk ingredients together.)

     

  3. Add butter. Cut butter into dry ingredients by pulsing food processor a few times. Butter pieces should be about the size of a small peas. (If doing this by hand, cut shortening and butter into the dry ingredients with either a pastry cutter or by rubbing the fat into the dry ingredients with your hands.)

     

  4. Add half and half. Pulse food processor until dough forms. (Stir to combine if doing this by hand.) As soon as dough comes together, stop food processor.

     

  5. Drop dough, about 1/4 cup each, onto prepared baking sheet. If desired, sprinkle tops of shortcakes with coarse sugar. Bake until shortcakes are golden brown, about 20 minutes.

     

  6. Remove shortcakes from pan and place on wire rack to cool.

Whip the Cream

  1. In medium bowl, whip heavy cream until soft peaks form. Add vanilla extract and granulated sugar. Beat until stiff peaks form.

Put It All Together

  1. Split cooled biscuits. On bottom half of the biscuit, spoon strawberries. Top with a generous amount of whipped cream. Sandwich with top biscuit. Enjoy!


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