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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix wet ingredients: In a separate bowl, beat together the heavy cream and egg until fully combined, preparing the liquid component of your dough.
- 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.
- 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.
- 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.
- 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.
- 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
