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 biscuit recipe from The How Can It Be Gluten Free Cookbook Volume 2. If you are not familiar with The Test Kitchen you should be. They have published two 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 gluten free flour mix with The Test Kitchen flour mix. To my surprise I could not tell the difference in appearance or taste. Excellent results with both flour blends 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 share with people who attend 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 search out, purchase and store. Is it really necessary?
The answer depends on how much you like to bake. Or if you are baking for anyone who doesn’t tolerate xanthan gum. I am testing gluten free yeast breads in my kitchen so I finally gave in and bought psyllium husk powder, said to be important for this kind of baking.
Psyllium husk powder is sold online and in health food stores.
In the comments below let me know if you have used psyllium and how your Strawberry Shortcake turned out.
|9 oz gluten free flour mix (I used my flour mix)|
|2 Tbsp sugar|
|4 tsp baking powder|
|¼ tsp baking soda|
|1½ tsp psyllium husk powder|
|½ tsp salt|
|3 Tbsp butter, chilled and cubed|
|¾ cup plain yogurt|
|1 egg, lightly beaten|
|2 Tbsp vegetable oil|
|2 tsp lemon juice|
|FINISHING – 1 Tbsp coarse sugar (I used a brown sugar cube)|
|6 cups strawberries, hulled and quartered|
|6 Tbsp sugar|
|1 cup whipping cream, chilled|
|1 Tbsp sugar|
|1 tsp vanilla|
- In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
- In a food processor or using your fingers rub the butter into the flour mixture until small pieces remain.
- In another bowl whisk yogurt, egg, oil and lemon juice.
- Stir yogurt mixture into flour until well combined, about 1 minute.
- Cover with plastic wrap and 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 greased ⅓ cup measure drop dough onto prepared sheet into 6 mounds. Choose something 2½ inch in diameter like a deep measuring cup or a small ramekin. Using your hands pat the edges to help shape the sides of the biscuit.
- Bake biscuits until golden, about 15 minutes. Let cool completely on wire racks.
- STRAWBERRY FILLING
- Place 2 cups strawberries and 6 Tbsp sugar in a large bowl and crush using a potato masher.
- Stir in remaining strawberries. Set aside until ready to serve.
- WHIPPED CREAM
- Beat cream, sugar and vanilla on medium low speed until foamy, about 1 minute.
- Increase speed to high and whip until stiff peaks form. 1-3 minutes.
- Cut each biscuit in half lengthwise. Portion strawberry mixture on bottom half of biscuit. Add a generous dollop of whipped cream and cover with the biscuit top. Serve immediately.