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    Home » Recipes » Dessert

    Strawberry Shortcake

    Published: May 12, 2017 · Modified: Jul 15, 2023 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    Strawberry Shortcake is a perfect Mother’s Day dessert since strawberries are in season at the same time. You can buy strawberries year round but when they are in season they taste the best.

    Contents show
    1 Biscuits for Strawberry Shortcake
    2 What is Psyllium Husk Powder?
    3 Strawberry Shortcake
    3.1 Ingredients 1x2x3x
    3.1.1 BISCUITS
    3.1.2 FINISHING SUGAR: 1 tablespoon coarse sugar (I crushed 1 brown sugar cube)
    3.1.3 STRAWBERRY FILLING
    3.1.4 WHIPPED CREAM TOPPING
    3.2 Instructions
    3.2.1 STRAWBERRY FILLING
    3.2.2 MAKE BISCUITS
    3.2.3 SHAPING BISCUITS
    3.2.4 WHIPPED CREAM TOPPING
    3.2.5 ASSEMBLY
    3.3 Notes

    To me the biscuit for Strawberry Shortcake shouldn’t be too sweet. The strawberry filling should be juicy and the whipping cream should be real. Is that too much to ask?

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Biscuits for Strawberry Shortcake

    This biscuit is perfect. I started with America's Test Kitchen (ATK) biscuit recipe from The How Can It Be Gluten Free Cookbook Volume 2. If you're not familiar with The Test Kitchen you should be. They have published three amazing volumes on gluten free cooking and they know what they're talking about. These books are full of expert advice including suggestions for altering recipes for various dietary needs. A great resource for any gluten free cook.

    For this biscuit recipe I wanted to compare the results head to head, my EGFG flour blend with ATK blend from book 1. To my surprise I could not tell the difference in appearance or taste. Excellent results with both flour blends, I was to my taste and a step forward in understanding that there are many flour combinations that work. Your job is to find out what you like and what works best in your kitchen.

    Below is a table I first shared at my cooking classes. It demonstrates a small sampling of different flour combinations that people use to cook with. Learning a little bit about different gluten free flours is a valuable skill that will come in handy when you inevitably have to substitute for something you've run out of.

    A Variety of Gluten Free Flour Mix Ingredients
    A Variety of Gluten Free Flour Mix Ingredients

    What is Psyllium Husk Powder?

    Did I mention this recipe uses psyllium husk powder? Yet another binder that has it’s own unique properties different from xanthan gum and guar gum.

    I know, another staple ingredient to purchase and store. Is it really necessary?

    That depends how much you like to bake. When I was ready to test gluten free yeast breads I finally bought some. Buy psyllium husk powder online or in health food stores where gluten free flour is sold.

    In the comments below let me know if you have used psyllium and how your Strawberry Shortcake turned out.


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    Strawberry Shortcake on a plate filled with strawberry sauce and whipped cream, with more in the background.

    Strawberry Shortcake

    Cinde Little
    The perfect spring and summer dessert when strawberries are at their peak.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Resting time 30 minutes mins
    Course Baking, Dessert
    Cuisine Canadian
    Servings 6 biscuits

    Ingredients
      

    BISCUITS

    • 2 cups EGFG gluten free flour blend* (265 g)
    • 2 tablespoon sugar
    • 4 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1½ teaspoon psyllium husk powder
    • ½ teaspoon salt
    • 3 tablespoon butter, chilled and cubed
    • ¾ cup plain yogurt (I use 6% Greek yogurt)
    • 1 egg lightly beaten
    • 2 tablespoon vegetable oil
    • 2 teaspoon lemon juice

    FINISHING SUGAR: 1 tablespoon coarse sugar (I crushed 1 brown sugar cube)

      STRAWBERRY FILLING

      • 6 cups strawberries, sliced or quartered divided
      • 6 tablespoon sugar divided

      WHIPPED CREAM TOPPING

      • 1 cup whipping cream, chilled
      • 1 tablespoon sugar
      • 1 teaspoon vanilla

      Instructions
       

      STRAWBERRY FILLING

      • Place 2 cups strawberries and 2 tablespoon sugar in a large bowl and crush using a potato masher.
      • Stir in remaining strawberries and sugar to combine. Set aside until ready to serve.

      MAKE BISCUITS

      • In a large bowl whisk together DRY INGREDIENTS: flour, sugar, baking powder, baking soda, psyllium husk powder and salt.
      • Using your fingers or a pastry cutter, rub butter into flour mixture until only small pieces of butter remain. Set aside.
      • In a 2-cup measuring cup whisk WET INGREDIENTS: yogurt, egg, oil and lemon juice. Stir into flour until well combined.
      • Let rest at room temperature for 30 minutes.

      SHAPING BISCUITS

      • Preheat oven to 450°F. Line rimmed baking sheet with parchment paper and place it on top of an identical baking sheet for additional insulation.
      • Using a large metal scoop drop biscuit dough onto prepared sheet into 6 mounds. Use your hands to pat the centre down for more of a traditional biscuit shape.**
      • Sprinkle with coarse white or brown sugar for a fancy finishing touch.
      • Bake biscuits until golden, 15-17 minutes. Let cool completely on wire racks.

      WHIPPED CREAM TOPPING

      • Beat cream, sugar and vanilla on medium low speed until foamy, about 1 minute.
      • Increase speed to high and whip until stiff peaks form, about 3 minutes.

      ASSEMBLY

      • Cut each biscuit in half lengthwise. Portion strawberry filling on bottom half of biscuit. Add a generous dollop of whipped cream and cover with the biscuit top. Serve immediately with remaining strawberry filling on the side.

      Notes

      *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
      **I've also used a flat bottomed ⅓-cup measuring cup for these biscuits. You can also roll and cut them like a traditional biscuit, square or round.
      Keyword strawberry shortcake
      Tried this recipe?Let us know how it was!

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      1. RITA O'KELLEY STONE

        May 15, 2021 at 10:12 am

        I did use psyllium husk and the shortcakes turned out perfectly! Could not tell it is GF which is a win for me!

        I stocked my garage freezer with many GF flours & starches etc and made a batch of ATK GF all purpose flour. For the shortcakes, I used King Arthur GF blend as I had not made the ATK blend yet.

        Great recipe!
        I love the cookbook. Very informative and helpful.

        Reply
        • Cinde Little

          May 15, 2021 at 9:26 pm

          Hi Rita, thanks for your feedback. I still remember the first time I made these shortcakes and thought, "these don't even taste gluten free". That's always a win and of course it is the standard now. I actually made this recipe with both ATK blend and the blend I know call my EGFG blend (sweet rice flour, potato starch, sorghum flour and millet flour). There are so many great combinations out there I know everyone can learn to bake food that no one knows is gluten free. Happy baking!

          Reply

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