Print

Fluffy Gluten-Free Strawberry Shortcake Biscuits with Fresh Whipped Cream

Two assembled Gluten-Free Strawberry Shortcake Biscuits filled with macerated strawberries and whipped cream.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light and flaky gluten-free biscuits from scratch to serve with macerated fresh strawberries and homemade whipped cream for a classic summer dessert.

Ingredients

Scale
  • 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1 tablespoon Baking Powder
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Cold Unsalted Butter, cut into small cubes
  • 3/4 cup Cold Heavy Cream, plus extra for brushing
  • 1 tablespoon Granulated Sugar (for topping)
  • 2 cups Fresh Strawberries, hulled and sliced
  • 2 tablespoons Granulated Sugar (for strawberries)
  • 1 cup Cold Heavy Cream (for topping)
  • 2 tablespoons Powdered Sugar (for topping)
  • 1/2 teaspoon Vanilla Extract (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 2 tablespoons of sugar. Set aside at room temperature for at least 30 minutes to macerate.
  2. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, 1/4 cup sugar, and salt.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Add liquid: Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Shape the biscuits: Turn the dough out onto a lightly floured surface (use more gluten-free flour). Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds (like a letter). Pat it down again to 3/4-inch thickness.
  7. Cut the biscuits: Use a 2.5-inch round biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to get clean edges for better rise. Place the cut biscuits close together on the prepared baking sheet.
  8. Brush and sprinkle: Brush the tops of the biscuits lightly with extra heavy cream and sprinkle with 1 tablespoon of granulated sugar.
  9. Bake: Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are puffed. Let them cool slightly on a wire rack.
  10. Make whipped cream: While biscuits cool, beat the 1 cup of cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  11. Assemble: Split the warm or cooled biscuits in half horizontally. Place the bottom half on a plate, top generously with macerated strawberries, add a large dollop of whipped cream, and place the top biscuit half on top. Serve immediately.

Notes

  • For the best texture, use a high-quality gluten-free flour blend that already contains xanthan gum.
  • Keep all wet ingredients, especially the butter and cream, very cold before mixing.
  • Do not twist the biscuit cutter; pressing straight down helps the gluten-free structure rise evenly.
  • If you need a dairy-free option, substitute the heavy cream with cold, full-fat coconut cream (refrigerated overnight) and use a dairy-free butter substitute.

Nutrition

Find it online: https://tastytribune.com/gluten-free-strawberry-shortcake-biscuits/