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Gluten-Free Strawberry Shorcake

strawberry shortcake

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If you’re looking for a delicious, summery dessert, this gluten-free strawberry shortcake is perfect.

Ingredients

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Filling:

  • 12 quarts of strawberries
  • 2 Tablespoons sugar

Shortcake Ingredients:

  • 2 cup butter, melted
  • ¾ cup granulated sugar + extra for dusting
  • 1 egg
  • ¾ cup milk
  • 1½ teaspoons vanilla
  • 2 1/4 cups gluten-free flour mix
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 1/4 teaspoon xanthan, or guar gum if not included in flour mix

Topping:

  • 1 cup of chilled heavy whipping cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350º
  2. De-stem strawberries, chop into small pieces, sprinkle with sugar, and refrigerate until ready to use.
  3. In a large bowl, combine butter, sugar, and egg

  4. Beat well

  5. Stir in milk and vanilla

  6. In a separate bowl, combine flour mix, baking powder, salt and xanthan gum

  7. Fold into egg/milk/sugar combination until ingredients are just mixed. 

  8. Pour into a greased 9×13 inch baking pan and smooth on top

  9. Sprinkle with a generous amount of white sugar

  10. Bake in center of oven for 35 minutes, until the top is a nice, light golden-brown

  11. Remove from oven and let cool before slicing and serving with strawberries and whipped cream. 

    For the Topping:

  12. Chill bowl, beaters, and cream.
  13. Pour cream and sugar into chilled bowl.
  14. Beat until soft peaks form. Refrigerate until ready to serve.
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