Introduction

These Easy Gluten-Free Shortcakes are a delightful treat that everyone can enjoy, whether you’re gluten-sensitive or simply looking for a lighter dessert option. Fluffy, tender, and perfect for piling high with fresh berries and whipped cream, they come together quickly and bake up beautifully.

Easy Gluten-Free Shortcakes Recipe - Recipe Image

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

Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
Step 3: In a separate bowl, beat the heavy cream and egg together until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix gently until a cohesive dough forms.
Step 5: Using a 1 1/2-ounce scoop or spoon, place dough balls onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to about 2″ to 2 1/2″ in diameter.
Step 6: Brush the tops of the shortcakes with a little more cream and sprinkle with coarse white sparkling sugar for a crisp, sweet crust.
Step 7: Bake for 10 to 12 minutes, until the shortcakes have risen and are cooked through. To check, break one open and ensure it’s fully baked inside.
Step 8: Remove from the oven and let cool slightly. Split the shortcakes and serve topped with fresh berries and whipped cream.

Tips & Variations

For a dairy-free option, substitute coconut cream for the heavy cream and use a flax egg instead of the chicken egg.
Try adding a teaspoon of vanilla extract or lemon zest to the wet ingredients for extra flavor.
Coarse sparkling sugar adds a lovely crunch, but you can omit it if unavailable.

Storage

Store the shortcakes wrapped well at room temperature for several days to maintain their tenderness. For longer storage, freeze the unfilled shortcakes in an airtight container or bag. To reheat, thaw at room temperature and warm briefly in a low oven before serving.

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 regular all-purpose flour if gluten is not an issue, though the texture may be slightly different. Adjust the liquid if needed to achieve a similar dough consistency.

What cream can I use if I don’t have heavy cream?

If you don’t have heavy cream, whipping cream or half-and-half may work, but the dough might be less rich and tender. Avoid using milk alone, as it lacks sufficient fat for this recipe.

Easy Gluten-Free Shortcakes Recipe

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4.6 from 60 reviews

This easy gluten-free shortcakes recipe creates tender, flaky biscuits perfect for pairing with fresh berries and whipped cream. Made with King Arthur Gluten-Free All-Purpose Flour and simple pantry staples, these shortcakes are quick to prepare and bake, delivering delicious results that everyone can enjoy regardless of gluten intolerance.

Author: Cleo
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

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

Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until well blended, creating a uniform dry mixture.
Mix Wet Ingredients: In a separate bowl, beat the heavy cream and egg together thoroughly to combine the liquids evenly.
Form Dough: Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms, taking care not to overmix to maintain tenderness.
Scoop and Shape: Using a 1 1/2-ounce scoop (jumbo cookie scoop works well), portion out dough balls onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to a diameter of about 2 to 2 1/2 inches.
Add Finishing Touches: Brush the tops of each shortcake with additional cream for a golden finish, then sprinkle with coarse white sparkling sugar for a slight crunch and sparkle.
Bake: Bake in the preheated oven for 10 to 12 minutes or until the shortcakes have risen and are cooked through. To verify doneness, break one open to check the interior.
Serve: Remove from the oven and let cool slightly. Split the shortcakes and top with fresh berries and whipped cream for a classic dessert. Store any leftovers well-wrapped at room temperature for a few days or freeze for extended storage.

Notes

Use a heavy cream substitute if preferred, but heavy cream helps achieve the best flaky texture.
If you do not have coarse white sparkling sugar, granulated sugar can be used, though it won’t have the same sparkle or crunch.
Ensure not to overmix the dough to maintain tenderness and fluffiness.
Shortcakes can be stored at room temperature up to 3 days wrapped tightly or frozen for up to 3 months.
This recipe is gluten-free but not suitable for dairy-free diets due to cream and egg.

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