This simple gluten free strawberry shortcake recipe is the traditional dessert that everybody loves. Make the biscuits forward of time and be able to serve in minutes!
There are strawberries baked proper into the gluten free strawberry shortcake biscuits in addition to layered within the filling, making a good looking presentation. Plus, it is so fast and straightforward that it is as excellent for a vacation celebration desk as it’s as a week-night dessert.
rundown
Why you will love this recipe
- Particular twist: Strawberry shortcakes are often made with a calmly candy cake or biscuit, juicy strawberries, and cream. Right here, we put strawberries within the biscuits themselves—not simply within the filling!
- Extra taste: We add simply one-quarter cup of sugar to the biscuits to reinforce the flavour of the strawberries. Throughout strawberry season, the berries are aromatic and their pure sweetness shines proper by.
- Versatile: For a berry-free biscuit, pass over the chopped strawberries. You may add some extra buttermilk to compensate for the lack of the moisture from the berries.
My Professional Tip
Skilled ideas
Use the proper gluten free flour mix
Choosing the proper gluten free flour mix is your most essential first step. Right here, I take advantage of a mix of Higher Batter traditional gluten free flour mix (or our DIY mock mix, if you cannot purchase that mix) or Nicole’s Greatest, plus cornstarch to lighten the mix.
In case you’d desire, you may change each the flour mix and cornstarch, by weight, with an equal quantity of our gluten free pastry flour mix, which is made with a mix of a traditional flour mix, cornstarch, and milk powder. Simply make certain your gf flour mix is easy and never gritty. And should you use Bob’s Crimson Mill 1-to-1 gluten free mix, add 3/4 teaspoon extra xanthan gum or your biscuits will crumble.
Maintain your components chilly
Like all pastries, these biscuits want chilly components, particularly clumps of chilly butter, to change into mild and flaky within the oven. The dry components surrounding the chilly butter get pushed up and out when positioned in a scorching oven, and also you’re rewarded with the crisp-lightness we love.
Right here, we’re additionally utilizing chilly chunks of chopped juicy strawberries, too. And, in fact, your buttermilk must be stored chilly. You’ll be able to even chill the blending bowl to assist preserve all of your components chilly.
Use buttermilk or a near-perfect substitute
If you do not have buttermilk available, which is not unusual, do not change it on this recipe with some common milk and a little bit of lemon juice or vinegar. That will not create the thick, tenderizing business buttermilk product this recipe depends on.
As an alternative, you may successfully change buttermilk in any recipe with half plain yogurt and half milk, by quantity. That works for dairy-free buttermilk subs, too! It’s also possible to use an equal quantity of plain kefir.
Do not overwork your biscuit dough
Deal with the dough with a lightweight contact, or your biscuits might be powerful. In case you deal with the dough an excessive amount of, the warmth of your fingers will soften the butter—and the biscuits will leak lots of butter and be flat and exhausting.
Make home made whipped cream
Selfmade whipped cream tastes higher than retailer purchased, and has much less sugar than in canned whipped cream. That manner, it enhances the biscuits as an alternative of overpowering them.
In case you’re involved about home made whipped cream being much less secure, there are many methods to stabilize it by including some additional cornstarch to your confectioners’ sugar, including melted marshmallows, and many others.
Stop your display from going darkish
-
Preheat your oven to 400°F. Line a big rimmed baking sheet with unbleached parchment paper and set it apart.
-
In a big bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to mix nicely.
-
Add the chilled and grated butter, and toss to mix, breaking apart any clumps within the grated butter.
-
Add the chopped strawberries, and toss once more to mix. To make the biscuit dough simpler to deal with, attempt flattening some chopped strawberries in opposition to the aspect of the bowl.
-
Create a nicely within the heart of the dry components, add 1 cup + two tablespoons of the buttermilk.
-
Combine within the buttermilk till simply mixed. Add extra buttermilk by the teaspoon as essential to moisten all of the dough.
To form drop biscuits.
-
Working shortly, so the dough doesn’t get heat, divide the dough into 10 equal parts, every concerning the dimension of a baseball.
-
Gently form every portion right into a disk with out packing the dough, or the biscuits might be dense.
-
Place the biscuits 2 inches aside from each other on the ready baking sheet.
To form cutout biscuits.
-
Flip the dough out onto a big piece of parchment paper on a big, flat floor. Working shortly, press the dough collectively right into a flat disk, urgent any crumbly bits collectively and into the disk.
-
Sprinkle the highest of the disk very calmly with gluten free flour, and unfold evenly excessive. Utilizing a big rolling pin, roll the dough right into a rectangle about 1.5-inches thick.
-
Mud the perimeters of a a metallic biscuit cutter or massive cookie cutter with extra flour, and use it to chop out rounds of dough about in a single swift movement per reduce.
-
Switch the biscuits to the ready baking sheet, and place about 2 inches aside from each other on the ready baking sheet.
To complete the biscuits.
-
Place the baking sheet within the freezer for 10 minutes or till agency. The uncooked biscuits will also be frozen in a single layer at this level, then positioned in a tightly sealed bag, saved within the freezer for as much as a month, and baked from frozen.
-
Place the baking sheet within the heart of the preheated oven and bake till the biscuits are puffed, very calmly golden brown and agency to the contact (about 20 minutes).
-
Take away from the oven and permit to chill earlier than slicing every biscuit in half horizontally.
To make the whipped cream.
-
In a big, clear bowl, place the chilled cream. Beat on medium-low pace with a hand mixer or in a stand mixer fitted with the whisk attachment till mushy peaks kind.
-
Add the confectioners’ sugar and proceed to beat till stiff peaks kind. Maintain the mixer pace on medium-low and you’ll create a way more secure whipped cream.
To assemble the strawberry shortcakes.
Serving: 1shortcake | Energy: 311kcal | Carbohydrates: 45g | Protein: 4g | Fats: 28g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 80mg | Sodium: 502mg | Potassium: 132mg | Fiber: 2g | Sugar: 9g | Vitamin A: 998IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 0.4mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
substitutions
Ingredient Substitutions
Dairy free
To make this recipe as a dairy free choice, you will want to exchange the butter, buttermilk, and heavy whipping cream.
For the butter, I like to recommend utilizing vegan butter from both Soften or Miyoko’s Kitchen model. They behave essentially the most like butter in baking. Do not use Earth Stability buttery sticks, which have manner an excessive amount of moisture and your biscuits will dissolve into puddles.
It’s also possible to attempt utilizing Spectrum nonhydrogenated vegetable shortening, which has virtually no moisture. You may most likely have to make use of extra of your dairy free buttermilk substitute.
Rather than buttermilk, use half nondairy plain yogurt and half nondairy unsweetened milk (my favourite is almond milk). Rather than heavy whipping cream for the whipped cream, use chilled coconut cream and whip it in accordance with these directions to get a good looking, dairy free whipped cream.
Cornstarch-free
The cornstarch within the biscuit recipe provides lightness and tenderness to the candy biscuits. As a replacement, you should utilize potato starch or arrowroot. If you’re corn-free, make certain you are utilizing a cornstarch-free confectioners’ sugar, which frequently has a cornstarch to assist forestall clumping.
Refined sugar free
There’s so little granulated sugar on this strawberry shortcake biscuit recipe, which you can both depart it out totally or attempt changing it with Lankato model monkfruit sweetener. I would not use coconut sugar because it’s too darkish in coloration and has a pronounced taste.
Rather than the confectioners’ sugar within the whipped cream filling, you may attempt Lankato model monkfruit powdered sugar various.
Recipe variations
This recipe will work with any kind of berry as a substitute for the chopped strawberries within the biscuits, and fairly actually practically something in any respect within the filling. Listed below are some options for changing so, some or all the strawberries:
- Add chopped mushy nuts to the biscuits (uncooked walnuts or pecans could be scrumptious)
- Attempt contemporary, chilled blueberries, raspberries, and even frozen pineapple chunks to the biscuits
- Maintain the strawberries within the biscuits, however change the chopped strawberries within the filling with our strawberry syrup combined with the whipped cream
FAQs
If you should buy chopped frozen strawberries, you should utilize these within the biscuits themselves. In case your frozen strawberries are complete, you may’t use them since you will not be capable of chop them with out defrosting them, after they’ll change into limp and will not agency up once more.
Make certain your strawberry items within the biscuits aren’t too huge, although, or they will forestall the biscuit dough from holding collectively correctly throughout baking.
In case your biscuits got here out dry, listed below are the inquiries to ask your self:
– Did you make ingredient substitutions, particularly with respect to the gluten free flour mix?
– Did you measure your dry components by weight?
– Did you add greater than a lightweight sprinkle of additional gf flour in shaping?
– Have been your components stored chilly, your dough dealt with solely calmly?
Since strawberry shortcakes are biscuits layered with whipped cream and strawberries, they do not work as a cake. If you would like to make a cake, attempt our gluten free strawberry cake with roasted strawberries baked in to the highest of the cake, and high with contemporary berries and whipped cream.
Sure! You’ll be able to pass over the strawberries, however you will want all of the buttermilk plus some further to moisten all the dry components. It’s also possible to make traditional drop or rolled biscuits utilizing our gluten free biscuits recipe, then slice them in half and add berries and whipped cream. I like to recommend growing the sugar in that recipe from 1 tablespoon to 1/2 cup (50 grams) for a sweeter biscuit.
Make forward/leftovers
Storage directions
To maintain your candy biscuits mild, flaky and contemporary, solely slice and fill these gluten free strawberry shortcakes that you understand you are going to serve straight away. Any leftover baked, however complete, candy biscuits can simply be frozen for later.
Simply refresh them by letting them defrost at room temperature, then sprinkling with a little bit of water, and putting in a 300°F toaster oven till toasty. Then slice, fill, and serve!
Make forward
Within the spirit of a enjoyable and easy-going summer season dessert, the shortcake biscuits may be made forward of time. Simply form them and freeze them uncooked, after which bake quickly earlier than serving.
The uncooked biscuits may be frozen in a single layer on a rimmed baking sheet, then piled right into a freezer-safe bag. You’ll be able to bake them proper from the freezer, however you could want so as to add a few minutes of baking time.
