Low Iodine Gluten Free Strawberry Shortcake
Total time1 hr 8 min
Prep time20 min
Cook time18 min
4.5(29)
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Learn more →Ingredients
6 servings
For the strawberries
- 1 lb fresh strawberries, hulled and sliced
- 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 tipUse 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 tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp heavy cream, for brushingChef's tipUse 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 creamChef's tipUse 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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