Easy Gluten-Free Shortcakes Recipe

Introduction

These easy gluten-free shortcakes are perfect for a quick and delicious dessert. Fluffy and tender, they pair beautifully with fresh berries and whipped cream for a classic treat everyone will love.

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
• 3/4 cup (170g) heavy cream or whipping cream
• 1 large egg

Instructions

1. Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
2. Step 2: Mix the flour, baking powder, salt, and sugar together in a large bowl.
3. Step 3: In a separate bowl, beat together the heavy cream and egg. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
4. Step 4: Scoop the dough into 1 1/2-ounce balls onto the baking sheet. Use the palm of your hand to gently flatten each to about 2 to 2 1/2 inches in diameter.
5. Step 5: Brush the tops of the shortcakes with cream and sprinkle with coarse white sparkling sugar.
6. Step 6: Bake for 10 to 12 minutes until the shortcakes have risen and are fully baked. Break one open to check if needed.
7. Step 7: Remove from the oven, split the shortcakes, and top with fresh berries and whipped cream before serving.

Tips & Variations

• For extra flavor, add 1 teaspoon of vanilla extract to the wet ingredients.
• Substitute half of the heavy cream with buttermilk for a tangier taste.
• Use fresh or frozen berries depending on the season to keep the dessert fresh and vibrant.
• Sprinkle cinnamon or nutmeg into the dough for a warm, spiced twist.

Storage

Store well-wrapped shortcakes at room temperature for up to three days. For longer storage, freeze them in an airtight container for up to one month. To reheat, thaw at room temperature and warm briefly in the oven for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, you can substitute with your favorite gluten-free all-purpose flour, but results may vary slightly. Make sure it contains xanthan gum or a similar binder for best texture.

Can I make these shortcakes dairy-free?

Absolutely. Replace the heavy cream with a full-fat coconut cream or a dairy-free whipping cream alternative, and use a plant-based milk for brushing on top.

Easy Gluten-Free Shortcakes Recipe

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★★★★★

4.9 from 110 reviews

• Author: Isabella
• Total Time: 22 minutes
• Yield: 6 shortcakes 1x
• Diet: Gluten Free

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Description

A simple and delicious recipe for easy gluten-free shortcakes, perfect for a quick dessert topped with fresh berries and whipped cream. These shortcakes are tender, flaky, and baked to golden perfection using gluten-free all-purpose flour.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to ensure even baking and easy cleanup.
2. Combine dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and granulated sugar until well mixed, creating the base for your shortcakes.
3. Mix wet ingredients: In a separate bowl, beat together the heavy cream and egg until fully combined, preparing the liquid component of your dough.
4. Form the dough: Pour the wet mixture into the dry ingredients and stir gently until a cohesive dough forms; avoid overmixing to keep the shortcakes tender.
5. Shape the shortcakes: Using a 1 1/2-ounce scoop or your hands, portion the dough into balls and place them onto the prepared baking sheet. Gently flatten each ball to about 2 to 2 1/2 inches in diameter using your palm.
6. Prepare for baking: Brush the tops of each shortcake with additional cream and sprinkle generously with coarse white sparkling sugar to add a sweet, crunchy finish.
7. Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes until the shortcakes have risen and are fully cooked. To test, break one open to ensure it’s baked through.
8. Serve: Remove from the oven, split the shortcakes open, and top with fresh berries and whipped cream for a classic dessert. Store leftover shortcakes well-wrapped at room temperature for several days or freeze for longer preservation.

Notes

• You can substitute the heavy cream with whipping cream or a dairy-free alternative if desired.
• Do not overmix the dough to maintain a light and tender texture in the shortcakes.
• Use coarse sparkling sugar for an appealing sparkle and subtle crunch on top.
• Shortcakes are best served fresh but can be stored at room temperature for a few days or frozen for up to a month.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gluten-free shortcakes, gluten-free dessert, easy shortcakes, berry shortcakes, gluten-free baking