Easy Gluten-Free Shortcakes Recipe

Introduction

These Easy Gluten-Free Shortcakes are a delightful treat that anyone can enjoy. Soft, tender, and perfectly sweet, they make a wonderful base for fresh berries and whipped cream, ideal for a simple dessert or afternoon snack.

Ingredients

• 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 tablespoons (25g) granulated sugar
• 3/4 cup (170g) heavy cream or whipping cream
• 1 large egg

Instructions

1. Step 1: Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.
2. Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, beat the heavy cream and egg together. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
4. Step 4: Using a 1 1/2-ounce scoop or spoon, drop dough balls onto the prepared baking sheet. Gently flatten each ball to about 2 to 2 1/2 inches in diameter using the palm of your hand.
5. Step 5: Brush the tops of the shortcakes with a little cream, then sprinkle with coarse white sparkling sugar for a touch of crunch and shine.
6. Step 6: Bake for 10 to 12 minutes, until the shortcakes are risen and cooked through. You can break one open to check that it’s fully baked inside.
7. Step 7: Remove from the oven, split the shortcakes, and top with fresh berries and whipped cream before serving.

Tips & Variations

• Use a jumbo cookie scoop for evenly sized shortcakes that bake uniformly.
• Substitute heavy cream with full-fat coconut cream for a dairy-free version.
• Add a teaspoon of vanilla extract to the wet ingredients for extra flavor.
• Try different toppings such as lemon curd or your favorite fruit compote instead of berries.

Storage

Store the shortcakes well-wrapped at room temperature for up to several days. For longer storage, freeze them in an airtight container and thaw at room temperature before serving. Reheat gently in a low oven if desired, but they are delicious served fresh or slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, you can use another all-purpose gluten-free flour blend, but results may vary slightly. Look for blends that contain xanthan gum or add a small amount if your blend lacks it to help with texture.

What if I don’t have heavy cream?

You can substitute with whipping cream or even full-fat milk mixed with a tablespoon of melted butter, though the texture may be less rich. For a dairy-free option, try coconut cream.

Easy Gluten-Free Shortcakes Recipe

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★★★★★

5 from 142 reviews

These Easy Gluten-Free Shortcakes are tender, fluffy, and perfect for topping with fresh berries and whipped cream. Made with King Arthur Gluten-Free All-Purpose Flour, these shortcakes come together quickly and bake up beautifully in just 10 to 12 minutes. Ideal for gluten-sensitive dessert lovers, they create the perfect base for a classic berry shortcake treat.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 to 8 shortcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 tablespoons (25g) granulated sugar

Wet Ingredients

• 3/4 cup (170g) heavy cream or whipping cream
• 1 large egg

For Topping

• Additional heavy cream for brushing tops
• Coarse white sparkling sugar for sprinkling
• Fresh berries (such as strawberries, blueberries, or raspberries)
• Whipped cream

Instructions

1. Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
2. Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, baking powder, salt, and granulated sugar until evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, beat the heavy cream and the egg together until well combined. This mixture will add moisture and richness to the dough.
4. Form the Dough: Pour the wet ingredients into the dry ingredients and stir to form a cohesive dough. Be careful not to overmix to keep the shortcakes tender.
5. Shape the Shortcakes: Using a 1 1/2-ounce scoop (or a standard large cookie scoop), scoop balls of dough onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to about 2 to 2 1/2 inches in diameter for even baking.
6. Prepare for Baking: Brush the tops of each shortcake with additional heavy cream to encourage browning, then sprinkle with coarse white sparkling sugar for a subtle crunch and sparkle.
7. Bake: Bake the shortcakes in the preheated oven for 10 to 12 minutes, until risen and cooked through. Test doneness by breaking one open to ensure it’s fully baked.
8. Serve: Remove from oven and allow to cool slightly. Split each shortcake and top with fresh berries and whipped cream before serving.
9. Storage: Store leftover shortcakes well-wrapped at room temperature for several days or freeze for longer storage.

Notes

• Use fresh or frozen berries according to availability; fresh berries make the best topping.
• For a dairy-free version, substitute the heavy cream with coconut cream and use an egg replacer or flax egg.
• Ensure not to overmix the dough to keep the shortcakes light and fluffy.
• These shortcakes freeze well; thaw completely before splitting and topping.
• Coarse sparkling sugar adds a pleasant texture and shine but can be omitted if unavailable.

Keywords: Gluten-Free Shortcakes, Easy Shortcake Recipe, Gluten-Free Dessert, Berry Shortcakes, Quick Gluten-Free Baking