Description
A recipe for light and tender gluten-free biscuits served with macerated strawberries and whipped cream for a classic summer dessert.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus 2 tablespoons for brushing
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 1/2 cups cold heavy cream (for topping)
- 2 tablespoons powdered sugar (for topping)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, 1 teaspoon sugar, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the 3/4 cup cold heavy cream. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
- Turn the dough out onto a lightly floured surface (use extra GF flour). Gently pat the dough into a 3/4-inch thick rectangle.
- Fold the dough into thirds, like a letter. Turn the dough 90 degrees and pat it down again to 3/4-inch thickness. Repeat this folding and patting process two more times to create layers.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place the biscuits close together on the prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream.
- Bake for 12 to 15 minutes, or until the biscuits are golden brown and puffed. Let them cool slightly on a wire rack.
- While the biscuits bake, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them sit at room temperature for at least 20 minutes to macerate.
- In a separate bowl, whip the 1 1/2 cups heavy cream and 2 tablespoons powdered sugar until soft peaks form.
- Split the warm or cooled biscuits in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half, top with whipped cream, and place the top half of the biscuit on the cream. Serve immediately.
Notes
- For the best rise, ensure your butter and heavy cream are very cold before mixing the dough.
- If you need a dairy-free option, substitute the butter with cold, solid coconut oil and use a chilled, full-fat canned coconut cream for the liquid and topping.
- You can prepare the macerated strawberries up to 4 hours ahead and keep them chilled.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 25
- Sodium: 280
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 95