This gluten-free shortcake recipe makes light, tender biscuits perfect for layering with fresh strawberries and whipped cream. A classic summer dessert made accessible for gluten-free diets!
Ingredients
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture looks crumbly.
Slowly stir in milk and vanilla extract until the dough just comes together (do not overmix).
Turn dough out onto a lightly floured surface, pat it into a ¾-inch thick round, and cut out biscuits with a 2 ½-inch cutter (or glass).
Place on the baking sheet and brush the tops with a little milk for browning.
Bake for 12–15 minutes, until golden brown. Cool slightly on a wire rack.
Meanwhile, toss sliced strawberries with sugar and let sit for 10 minutes to release juices.
To assemble: slice shortcakes in half, spoon strawberries and juices over the bottom half, top with whipped cream, then add the shortcake top.
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