Easy Gluten-Free Shortcakes Recipe

Introduction

These easy gluten-free shortcakes are a delightful treat that’s perfect for a quick dessert or an afternoon snack. Light, fluffy, and naturally gluten-free, they pair wonderfully with fresh berries and whipped cream.

Ingredients

• 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 tablespoons (25g) granulated sugar
• 3/4 cup (170g) heavy cream or whipping cream
• 1 large egg

Instructions

1. Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
2. Step 2: In a large bowl, mix the gluten-free flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, beat together the heavy cream and egg. Pour the wet mixture into the dry ingredients, stirring until a cohesive dough forms.
4. Step 4: Using a 1 1/2-ounce scoop (or a spoon), portion the dough onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to about 2″ to 2 1/2″ in diameter.
5. Step 5: Brush the tops of the shortcakes with a little cream and sprinkle with coarse white sparkling sugar.
6. Step 6: Bake for 10 to 12 minutes, or until the shortcakes have risen and are cooked through. Test by breaking one open to check the center.
7. Step 7: Remove from the oven, split the shortcakes, and top with fresh berries and whipped cream before serving.

Tips & Variations

• For a dairy-free option, substitute the heavy cream with full-fat coconut milk and use a flax egg instead of a regular egg.
• Try adding lemon zest or vanilla extract to the wet ingredients for extra flavor.
• If you don’t have a cookie scoop, use two spoons to shape the dough into balls.

Storage

Store the shortcakes well-wrapped at room temperature for up to several days. For longer storage, freeze them in an airtight container and thaw at room temperature before serving. Reheat briefly in a low oven to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour if you’re not avoiding gluten. The texture will be similar but might be slightly lighter.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature before shaping and baking.

Easy Gluten-Free Shortcakes Recipe

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These Easy Gluten-Free Shortcakes are a delightful and simple treat featuring tender, flaky gluten-free biscuits perfect for topping with fresh berries and whipped cream. Made with King Arthur Gluten-Free All-Purpose Flour, they bake quickly and are ideal for anyone seeking a delicious gluten-free dessert option.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 shortcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 tablespoons (25g) granulated sugar

Wet Ingredients

• 3/4 cup (170g) heavy cream or whipping cream
• 1 large egg

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
2. Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, baking powder, salt, and granulated sugar thoroughly to distribute the leavening and seasoning evenly.
3. Mix Wet Ingredients: In a separate bowl, beat the heavy cream and egg together until well combined, creating a rich liquid base for the dough.
4. Form Dough: Pour the wet mixture into the dry ingredients and stir until a cohesive dough forms without overmixing, ensuring a tender texture.
5. Shape Shortcakes: Using a 1 1/2-ounce scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing the mounds evenly. Use the palm of your hand to gently flatten each dough ball to about 2 to 2 1/2 inches in diameter.
6. Brush and Sprinkle: Lightly brush the tops of each shortcake with extra cream to promote a golden finish and sprinkle coarse white sparkling sugar over them for a sweet, crunchy topping.
7. Bake: Bake the shortcakes in the preheated oven for 10 to 12 minutes, or until they have risen and are fully cooked through. To verify doneness, break one open and check that the interior is cooked and fluffy.
8. Serve: Remove from oven, let cool slightly, then split each shortcake horizontally and top generously with fresh berries and whipped cream for a classic dessert experience.
9. Storage: Store leftover shortcakes wrapped well at room temperature for several days, or freeze them in an airtight container for extended storage.

Notes

• For extra flavor, add 1 teaspoon vanilla extract to the wet ingredients.
• Use fresh, ripe berries for the best topping results.
• Ensure not to overmix the dough to keep shortcakes tender and flaky.
• Heavy cream can be substituted with whipping cream of the same quantity.
• To make dairy-free, substitute heavy cream with coconut cream and use a dairy-free whipped topping.

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