Description
This homemade gluten free shortcake base bakes up soft, buttery, and lightly sweet with a tender crumb that holds whipped cream and juicy fruit beautifully. It’s an easy, reliable shortcake foundation for strawberry shortcake, peaches and cream, or any seasonal berries—perfect for family gatherings or a cozy dessert at home.
Ingredients
Scale
- 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cut into cubes
- 2 large eggs
- 1/2 cup (120 ml) heavy cream (plus 1–2 tbsp if needed)
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with a few pea-size butter pieces remaining.
- In a separate bowl, whisk the eggs, heavy cream, vanilla, and lemon zest (if using).
- Pour the wet mixture into the dry mixture and stir gently until a soft dough forms. If the dough looks dry or crumbly, add 1 tablespoon of cream at a time just until it holds together.
- Let the dough rest in the bowl for 10 minutes to hydrate.
- Lightly flour a surface with gluten-free flour. Press the dough to about 1-inch (2.5 cm) thickness.
- Cut into 3-inch (7–8 cm) rounds and place on the prepared baking sheet, leaving space between each one.
- Bake for 18–22 minutes, until the tops look lightly golden and the edges feel set.
- Cool for 10 minutes before slicing. Serve with whipped cream and fruit.
Notes
Keep the butter very cold for the best tender texture. Avoid overmixing—stir just until the dough comes together. If your flour blend does not contain xanthan gum, add 1/2 teaspoon. Store baked shortcakes airtight at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 320°F (160°C) oven for 6–8 minutes for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg