Gluten Free Strawberry Shortcake with Whipped Cream

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Gluten Free Strawberry Shortcake with Whipped Cream

Juicy strawberries get macerated in their own sweet syrup until they're glossy and bursting with flavor, ready to spoon over a warm, freshly baked biscuit. That biscuit bakes up tall and golden with a craggy, sugar-crusted top and a tender, flaky interior that practically begs to be split in half. A soft cloud of vanilla-flecked whipped cream finishes it off, adding just the right amount of richness without overpowering the fruit. Layer it all together and you get that classic mix of warm and cold, crisp and soft, in every single bite. It's a dessert that comes together with simple technique — cutting cold butter into the dry mix, a light hand with the dough, a quick whip of cream — rather than anything fussy or hard to pull off. This one is a genuinely great option for a gluten free spread, especially in the height of strawberry season when the berries are at their sweetest.

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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
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3 tbsp granulated sugar

For the biscuits

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup heavy cream, plus 2 tbsp for brushing
2 tbsp heavy cream, for brushing
1 tbsp turbinado sugar, for sprinkling

For the whipped cream

1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

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