Gluten Free Strawberry Shortcake

Prep Time 20 min Cook Time 12 min Total Time 32 minutes
Yields 8


    For the Biscuits

    • 2 C gluten free all-purpose flour
    • 1 tsp xanthan gum
    • 1 tsp fine sea salt
    • 2 1/2 tsp baking powder
    • 6 Tbsp butter, cold and cubed
    • 1 C milk

    For the Strawberries

    • 1 lb. strawberries, hulled and quartered
    • 2 Tbsp granulated sugar

    For the Whipped Cream

    • 1 C heavy whipping cream
    • 2 Tbsp granulated sugar
    • 1 tsp vanilla extract


    To make the strawberries:

    1. Mix the strawberries and 2 tablespoons sugar in a bowl and let sit at room temperature for a few hours before serving.

    To make the biscuits:

    1. Preheat oven to 425 degrees and spray a baking sheet with non-stick spray.
    2. Sift and mix together the flour, xanthan gum, salt and baking powder. Use a pastry blender (or two forks) to cut the butter into the flour mixture until the butter is smaller than the size of peas.
    3. Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.
    4. Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4. Bake the biscuits at 425 degrees for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.

    To Make the Whipped Cream:

    1. Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 tsp vanilla extract together. Beat until stiff peaks form.
    2. To assemble the shortcakes, split a biscuit in half, top with strawberries and whipped cream. Place the top half of the biscuit on top and cover with additional strawberries and whipped cream.


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