Easy Gluten-Free Shortcakes Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/easy-gluten-free-shortcakes-recipe/
