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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/easy-gluten-free-shortcakes-recipe/