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Fluffy Gluten-Free Strawberry Shortcake Biscuits

Close-up of two Gluten-Free Strawberry Shortcake Biscuits topped with macerated strawberries and whipped cream on a white plate.
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A recipe for making light, tender gluten-free biscuits perfect for layering with macerated strawberries and whipped cream to create classic strawberry shortcake.

Ingredients

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  • 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream or whole milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)
  • 2 pints fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar (for whipped cream)

Instructions

  1. Prepare the strawberries: In a bowl, toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit at room temperature for at least 30 minutes to macerate.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the gluten-free flour blend, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
  5. Pour in the cold heavy cream or milk all at once. Stir gently with a fork until just combined into a shaggy dough. Do not overmix.
  6. Turn the dough out onto a lightly floured surface (use extra GF flour). Gently pat or roll the dough to about 3/4-inch thickness.
  7. Use a 2.5-inch biscuit cutter to cut out rounds. Place the biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  8. Brush the tops of the biscuits with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the biscuits cool slightly on a wire rack.
  10. Make the whipped cream: In a chilled bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
  11. Assemble the shortcakes: Split a warm or room-temperature biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of whipped cream, then place the top biscuit half on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, use a high-quality gluten-free flour blend that contains xanthan gum. If your blend does not include it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Keep all wet ingredients, especially the cream and butter, very cold before mixing. This creates steam pockets needed for fluffy biscuits.
  • If you prefer a dairy-free option, substitute the butter with cold, solid coconut oil and use a non-dairy milk alternative for the cream.
  • You can make the biscuits up to one day ahead. Store cooled biscuits in an airtight container at room temperature.

Nutrition

Find it online: https://delishdiarist.com/glutenfree-strawberry-shortcake-biscuits/