Introduction

These easy gluten-free shortcakes are a delightful treat that everyone can enjoy. Light, tender, and perfectly sweet, they’re ideal for topping with fresh berries and whipped cream for a classic dessert.

Easy Gluten-Free Shortcakes Recipe - Recipe Image

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

Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 3: In another bowl, beat the heavy cream and egg until combined. Pour this mixture into the dry ingredients and stir until a cohesive dough forms.
Step 4: Scoop the dough into 1 1/2-ounce balls using a jumbo cookie scoop or spoon, then gently flatten each ball with your palm to about 2 to 2 1/2 inches in diameter on the baking sheet.
Step 5: Brush the tops of the shortcakes with additional cream and sprinkle with coarse white sparkling sugar for a sweet, crunchy topping.
Step 6: Bake the shortcakes for 10 to 12 minutes until they are risen and cooked through. Test by breaking one open to check.
Step 7: Remove from the oven, split the shortcakes, and serve topped with fresh berries and whipped cream.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients before mixing.
Substitute heavy cream with full-fat coconut milk for a dairy-free option.
Try different berries like raspberries or blackberries depending on seasonal availability.
Use coarse sugar or sanding sugar to get that lovely crunchy top on your shortcakes.

Storage

Store the shortcakes well-wrapped at room temperature for several days. For longer storage, freeze them in an airtight container. To reheat, thaw at room temperature and warm briefly in the oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without gluten-free flour?

Yes, you can substitute with regular all-purpose flour if you don’t need the recipe to be gluten-free. The texture and rise may vary slightly.

Can I prepare the dough ahead of time?

It’s best to bake the shortcakes fresh, but you can prepare the dough and refrigerate it for up to 24 hours. Let it rest at room temperature for 15 minutes before baking.

Easy Gluten-Free Shortcakes Recipe

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4.6 from 81 reviews

This recipe for Easy Gluten-Free Shortcakes offers a quick and delicious way to enjoy a classic dessert without gluten. Made with King Arthur Gluten-Free All-Purpose Flour, these tender shortcakes are lightly sweetened and topped with berries and whipped cream for a perfect summer treat or anytime indulgence.

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

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

Instructions

Preheat oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
Mix dry ingredients: In a large bowl, combine the gluten-free all-purpose flour, baking powder, salt, and granulated sugar. Stir until well incorporated to ensure even leavening and sweetness.
Combine wet ingredients: In a separate bowl, beat together the heavy cream and egg until smooth. This mixture will add moisture and richness to the shortcakes.
Form the dough: Pour the wet ingredients into the dry ingredient bowl and mix until a cohesive dough forms. Avoid overmixing to keep the shortcakes tender.
Shape shortcakes: Use a 1 1/2-ounce scoop or spoon to portion out the dough onto the prepared baking sheet. Gently flatten each ball with your palm to about 2 to 2 1/2 inches in diameter for even baking.
Add toppings before baking: Brush the tops of each shortcake with some additional cream and sprinkle generously with coarse white sparkling sugar for a sweet, crunchy finish.
Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes until the shortcakes are risen and fully cooked. To check, break one open and ensure it is baked through with no doughy centers.
Serve and store: Remove the shortcakes from the oven, let them cool slightly, then split them open. Top with fresh berries and whipped cream for serving. Store leftover shortcakes well-wrapped at room temperature for several days or freeze to extend shelf life.

Notes

If you prefer a dairy-free version, substitute the heavy cream with a suitable plant-based alternative, though texture may vary.
Using a jumbo cookie scoop helps create uniform shortcakes that bake evenly.
Be careful not to overwork the dough to keep the shortcakes tender and flaky.
For extra sparkle, coarse sanding sugar works well on top before baking.
These shortcakes freeze well; thaw at room temperature and refresh by warming slightly in the oven before serving.

Keywords: gluten-free shortcakes, gluten-free dessert, easy shortcakes, berry shortcakes, gluten-free baking