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.
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?
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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.
What is Psyllium Husk Powder?
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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- 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)
- 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
- 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.
- 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.
- 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.
- 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.