Gluten-Free Strawberry Shortcake
Homemade gluten-free strawberry shortcake, made with in-season local strawberries and freshly whipped cream, is a summer staple. This gluten-free shortcake recipe is a mix between a cake and a biscuit. It has a velvety, tender crumb, and is not too sweet. It’s the perfect companion to the berries and cream.
Ingredients
Shortcake
- 1½ cups gluten-free flour, all-purpose blend (see note)
- ¾ cup granulated sugar
- ¼ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold, cut into small pieces
- ½ cup sour cream
- ½ cup milk, see note
- 1 egg
- 1 teaspoon vanilla extract
Sweetened whipped cream
- 1½ cups whipping cream
- 3 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Vanilla strawberries
- 2 cups sliced strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
Shortcake
- Preheat oven to 350°F (180°C). Grease a 9” round cake pan and line with parchment. Combine the gluten-free flour, sugar, almond flour, baking powder and salt in a large mixing bowl.
- Cut the cold butter into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, milk, egg and vanilla.
- Make a well in the centre of the flour and butter mixture and pour in the sour cream mixture. Mix until combined.
- Pour the batter into the prepared pan. Optional: sprinkle the top of the cake with turbinado (raw) sugar.
- Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Sweetened whipped cream
- In the bowl of an electric mixer fitted with a whisk attachment, or large bowl (if using hand held mixer), whip the cream, sugar and vanilla until stiff peaks form. Set aside.
Vanilla strawberries
- In a bowl, combine the sliced strawberries, sugar and vanilla. Allow to macerate for about 15 minutes. Set aside.
To assemble
- Top the cake with the whipped cream. Spoon the strawberry mixture over the whipped cream.
Notes
Note: use a blend that contains xanthan gum, so the cake has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. If using a blend with a higher starch content, add an additional 2 to 3 tablespoons of milk. See Baking with Gluten-Free Flour for more information.
Top Tip
- Make ahead? The cake can be made earlier in the day or the night before, wrapped and stored at room temperature. The whipped cream and berries can be prepared a couple hours before serving and stored in the fridge, but the cake should be assembled just before serving.
- The shortcake and whipped cream can be paired with many other types of summer fruits. As the fruit is really the star of the show, pair with whatever fruit is in season. For example, you could also make this with peaches or an assortment of berries. I love serving this gluten-free shortcake with a mixture of in-season peaches and blueberries.
- If assembled, store leftovers in the fridge; however, once topped with cream and berries, this cake does not keep well. Leftover cake that has not been topped with cream and berries can be wrapped and stored at room temperature, for up to two days. Store any leftover berries and cream in the fridge.
- If you won’t be serving the entire cake in one sitting, don’t top the entire cake with the cream and berries, but rather slice the cake and top each slice of cake with the cream and berries as you serve.
Nutrition
Serving: 1 sliceCalories: 404kcalCarbohydrates: 38gProtein: 5gFat: 27gCholesterol: 89mgSodium: 309mgFiber: 3gSugar: 24g
Nutritional information shown is an estimate only.
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