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Easy Gluten-Free Shortcakes Recipe

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4.4 from 50 reviews

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.

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

  1. Preheat Oven: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside to prepare for baking.
  2. 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.
  3. Mix Wet Ingredients: In a separate bowl, beat the heavy cream and egg together until blended smoothly.
  4. Make the Dough: Pour the wet ingredients into the dry ingredient mixture and stir until a cohesive dough forms, making sure not to overmix.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Remove the shortcakes from the oven, split them in half, and serve topped with fresh berries and whipped cream.
  9. 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

Find it online: https://platedandproud.com/easy-gluten-free-shortcakes-recipe/