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Easy Gluten-Free Shortcakes Recipe

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★★★★★

5 from 73 reviews

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.

Ingredients

Scale

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.

Keywords: gluten-free shortcakes, easy gluten-free dessert, gluten-free baking, shortcake recipe, gluten-free biscuits, berry shortcakes, gluten-free dessert

Find it online: https://kitchenbyclara.com/easy-gluten-free-shortcakes-recipe/