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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.

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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. 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.
  3. Mix Wet Ingredients: In a separate bowl, beat the heavy cream and egg together thoroughly to combine the liquids evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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