Easy Gluten-Free Shortcakes Recipe
Introduction
These easy gluten-free shortcakes are perfect for a quick and delicious dessert. Light, tender, and slightly sweet, they pair beautifully with fresh berries and whipped cream for a classic treat everyone can enjoy.
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
- Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Step 2: In a large bowl, mix the flour, baking powder, salt, and sugar together.
- Step 3: In a separate bowl, beat the cream and egg together. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
- Step 4: Scoop the dough into 1 1/2-ounce balls onto the prepared baking sheet; gently flatten each to about 2″ to 2 1/2″ diameter using the palm of your hand.
- Step 5: Brush the tops of the shortcakes with cream and sprinkle with coarse white sparkling sugar.
- Step 6: Bake for 10 to 12 minutes until the shortcakes are risen and baked through; break one open to check.
- Step 7: Remove from the oven, split the shortcakes in half, and top with fresh berries and whipped cream. Enjoy immediately.
Tips & Variations
- Use a jumbo cookie scoop for even-sized shortcakes and easier shaping.
- Substitute fresh or frozen berries depending on the season for varied flavor.
- For a dairy-free option, try coconut cream instead of heavy cream.
Storage
Store the shortcakes well-wrapped at room temperature for up to several days. For longer storage, freeze them fully cooled in an airtight container. Reheat briefly in a warm oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.
What can I use if I don’t have heavy cream?
You can use whipping cream or a full-fat coconut milk as alternatives. Milk or half-and-half may result in a less tender texture.
PrintEasy Gluten-Free Shortcakes Recipe
This recipe for Easy Gluten-Free Shortcakes delivers tender, fluffy shortcakes made with gluten-free flour and baked to golden perfection. Perfectly topped with fresh berries and whipped cream, these shortcakes are a delightful treat for anyone craving a classic dessert that fits a gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 shortcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 Oven: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar to ensure even distribution of leavening and flavor.
- Mix Wet Ingredients: In a separate bowl, beat the heavy cream and egg together until blended smoothly.
- Make the Dough: Pour the wet ingredients into the dry ingredient mixture and stir until a cohesive dough forms, making sure not to overmix.
- Shape the Shortcakes: Using a jumbo cookie scoop or spoon, scoop 1 1/2-ounce balls of dough onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to achieve a diameter of about 2 to 2 1/2 inches.
- Brush and Sprinkle: Brush the tops of the shaped shortcakes with a little cream and sprinkle them with coarse white sparkling sugar to add a glossy finish and subtle sweetness.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the shortcakes have risen and are baked through. Break one open to confirm doneness.
- Serve: Remove the shortcakes from the oven, split them in half, and serve topped with fresh berries and whipped cream.
- Storage: Store any leftovers well-wrapped at room temperature for a few days. For longer storage, freeze the shortcakes tightly wrapped.
Notes
- Use a jumbo cookie scoop to ensure evenly sized shortcakes for uniform baking.
- Make sure to not overmix the dough to keep the shortcakes tender.
- Heavy cream can be substituted with whipping cream or a dairy-free alternative if needed.
- Coarse sparkling sugar is optional but adds a nice texture and sparkle to the tops.
- For serving, fresh berries and whipped cream make the perfect traditional topping.
- Shortcakes freeze well and can be reheated briefly in the oven to regain freshness.
Keywords: gluten-free shortcakes, gluten free dessert, shortcake recipe, easy shortcakes, baking gluten free
