Gluten Free Strawberry Shortcake Recipe2014-06-27
- Yield : 1 strawberry shortcake
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Enjoy this savory, dense biscuit with the classic strawberry sauce and whipping cream combination. This gluten free strawberry shortcake recipe appeals to those who need to fulfill a sweet tooth in 30 minutes or less.
- 10 tablespoons butter
- 1/3 cup coconut sugar
- 3/4 cup gluten free self rising flour
- 1/4 cup gluten free corn flour
- 1/8 cup almond flour
- 1/4 teaspoon almond extract
- 1/2 teaspoon xanthan gum
- Strawberry mixture:
- 1 pint fresh strawberries
- 1/4 cup coconut or raw can sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly grated lemon zest
- Whipped Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons raw can sugar or coconut sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon freshly grated lemon zest
Heat oven to 375°F. Line a large baking tray with parchment paper.
First prepare the strawberry mixture. Cut the strawberries into quarters, add the remaining ingredients and toss with a fork. Set in the refrigerator while preparing the shortcake to allow the juices to release.
In a medium mixing bowl, mix the butter with the sugar until creamed. Measure and add all the other ingredients into the mixture. Knead with hands, the mixture may seem too dry continue to knead until the dough starts to come together. If needed sprinkle
Roll the dough out to achieve ½” thickness. With a round cookie cutter or simply with a glass cut out into several round disks. Place onto the baking tray and brush with a thin layer of milk, if desired sprinkle with powdered sugar or raw cane sugar.
Bake in the oven for 15-20 minutes, or until golden brown. Remove to a wire rack and let cool.
While the shortcake is baking prepare the whipped cream. Beat the chilled heavy cream with the sugar, vanilla, and lemon zest until soft peaks begin to form. This will take about 2-3 minutes.
To serve cut the shortcake in half. Place the bottom half on plate, top with whip cream and layer of the strawberry mixture. Add the top half of the shortcake and finish with a spoonful of strawberries and a dollop of whip topping. Repeat for each serving.