Description
This simple gluten free strawberry shortcake dessert brings together tender, buttery gluten-free shortcakes, juicy macerated strawberries, and soft vanilla whipped cream. It’s light, bright, and perfect for spring and summer gatherings—easy enough for a weekday treat, yet beautiful on a dessert table. Assemble right before serving for the freshest texture and the most delicious strawberry syrup in every bite.
Ingredients
- 500 g fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar (for strawberries)
- 1 tsp fresh lemon juice
- 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 salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2/3 cup (160 ml) cold heavy cream (for dough)
- 1 large egg
- 1 tsp pure vanilla extract (for dough)
- 1 cup (240 ml) cold heavy cream (for topping)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for topping)
- Optional: fresh mint leaves or lemon zest for serving
Instructions
- Macerate the strawberries: Add sliced strawberries to a bowl. Sprinkle with 3 tbsp sugar and drizzle with lemon juice. Stir gently and let sit for 30 minutes to release juices.
- Preheat the oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together gluten free flour, 1/4 cup sugar, baking powder, and salt.
- Cut in butter: Add cold butter cubes. Rub into the flour mixture with fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.
- Add wet ingredients: In a small bowl, whisk egg, 2/3 cup cream, and 1 tsp vanilla. Pour into the bowl and stir gently just until a soft dough forms. Do not overmix.
- Shape shortcakes: Lightly dust hands and surface with gluten free flour. Pat dough to about 3/4-inch (2 cm) thickness. Cut into 6 rounds (or scoop into mounds). Place on prepared baking sheet.
- Bake: Bake for 15–18 minutes, until tops look lightly golden and set. Cool on a rack for 10 minutes.
- Whip the cream: In a chilled bowl, whip 1 cup cold cream with powdered sugar and 1/2 tsp vanilla until soft peaks form.
- Assemble: Split each shortcake in half. Spoon strawberries and syrup onto the bottom half, add whipped cream, then cap with the top. Finish with more cream and strawberries. Serve immediately.
Notes
For the best flavor, use ripe, fragrant strawberries. Keep the butter and cream very cold so the shortcakes bake up tender. If your gluten-free flour blend does not include xanthan gum, add 1/2 tsp to the dry ingredients. Make-ahead tip: bake the shortcakes up to 1 day in advance and store airtight at room temperature; keep strawberries refrigerated. Assemble just before serving so the shortcakes don’t get soggy. Variations: add blueberries/raspberries, or swap vanilla whipped cream for lightly sweetened Greek yogurt for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (assembled)
- Calories: 420
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg