Dairy Free Gluten Free Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Dairy Free Gluten Free Strawberry Shortcake

Juicy strawberries get macerated in sugar until they release a glossy syrup, spooned generously over tender, golden-baked biscuits. Those biscuits come together from a gluten free flour blend, cut with cold butter cubes into a shaggy dough and baked until crisp on top and fluffy inside — perfect for splitting and piling high. Each one gets stacked with those syrupy berries and a cloud of freshly whipped topping, spooned on generously right before serving. The whole thing is best assembled just before eating, so the biscuits stay crisp against the juicy fruit. This one's an easy favorite to bring to a summer table, and it holds up well as a dairy free option, too.

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
3 tbsp granulated sugar

For the biscuits

2 cups gluten free flour blend
1 tbsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
2 tbsp granulated sugar
¼ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream, plus 1 tbsp for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp heavy cream, for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Combine the sliced strawberries and 3 tbsp granulated sugar in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the sugar dissolves into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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