Gluten Free Strawberry Shortcake

This gluten free biscuit can be used for both sweet and savoury recipes but when strawberries are at their peak, they make the perfect spring and early summer dessert.

Course Baking, Dessert

Cuisine Canadian

Keyword gluten free dessert, gluten free strawberry shortcake, strawberry shortcake

Prep Time 30

Cook Time 20

Resting time 30

Servings biscuits

Calories 519kcal

Author Cinde Little

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 husks
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

1 tablespoon coarse sugar or 1 brown sugar cube, crushed

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)

**For a flat top use a flat bottomed ⅓-cup measuring cup, or roll and cut like traditional biscuits, square or round.

Nutrition