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Recipes > Easy Gluten Free Shortcakes

Easy Gluten-Free Shortcakes

These lightly sweetened biscuit-type shortcakes are the perfect base for any type of fresh summer fruit, from strawberries (of course!) to peaches to blueberries. The fact that they're gluten-free makes them ideal for any crowd.

Prep

5 mins

Bake

10 - 12 mins

Total

17 mins

Yield

8 to 10 shortcakes

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Ingredients

  • Gluten-Free All-Purpose Flour 100499 1 1/2 cups (234 g)
  • Baking Powder 62606 2 3/4 teaspoons
  • Table Salt – 1/4 teaspoon
  • Granulated Sugar 53572 2 tablespoons (25 g)
  • Heavy Cream or Whipping Cream 1917 3/4 cup (170 g)
  • Egg – 1 large

Featured Products

GF ALL PURPOSE FLOUR 22OZ (#100499)

GF ALL PURPOSE FLOUR 22OZ (#100499)

$10.70 $8.56

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.60 $2.88

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

$14.70 $11.76

Instructions

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  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  2. Mix the flour, baking powder, salt, and sugar together in a large bowl.
  3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
  4. Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
  5. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
  6. Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through; break one open to make sure.
  7. Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Tips

1. Shape Without Overhandling

  1. Gently pat the dough into shape using your hands instead of rolling it out. Avoid handling the dough too much to prevent it from becoming tough.

2. Cut Cleanly

  1. Use a sharp biscuit cutter or knife to cut the shortcakes. Press straight down without twisting to ensure the edges remain open for proper rising.

3. Preheat the Oven

  1. Bake in a fully preheated oven (around 400°F) for a quick rise and to develop a golden crust.

Education

Baking School

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Shop This Recipe

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

14.70

BAKING POWDER 500G (#62606)

3.60

GF ALL PURPOSE FLOUR 22OZ (#100499)

10.70

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