Strawberry shortcake is a sweet and crumbly biscuit (or cake) combined with sweet strawberries and mouth-pleasing whipped cream. This recipe has been made gluten-free by using Bob's 1-to-1 gluten-free flour blend instead of wheat flour.
2cupsBob’s Red Mill Gluten-Free 1-to-1 Baking Flour
2tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonsalt
½teaspoonbaking soda
8tablespoonsbuttercold and cubed
1cupbuttermilkcold
1tablespoonbuttermilk or melted butter for brushing on top
1teaspooncoarse sugar or turbinado sugar for sprinkling on top
Whipped Cream:
1cupheavy cream
¼cupgranulated sugar
1teaspoonvanilla extract
Instructions
Preheat the oven to 425º F. Line a baking sheet with parchment paper and set aside.
Mix the sliced strawberries, granulated sugar, and vanilla extract in a large bowl. Let the mixture sit in the refrigerator while you make the biscuits. This will help the juices release from the strawberries.
To make the biscuits, combine the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Whisk to combine.
Add cubed, cold butter. Cut the butter into the flour mixture with a pastry cutter or with your hands until the butter resembles coarse sand. Alternatively, you can use a food processor to pulse the butter into the flour blend.
Gradually, stir the buttermilk into the flour mixture until combined.
Dollop the biscuit mixture onto the prepared baking sheet in 8 equal portions. You want the dollops to be piled high rather than wide.
Brush the tops of the biscuits with 1 tablespoon of buttermilk or melted butter. Sprinkle with coarse sugar.
Bake for 15-18 minutes or until the biscuits are lightly brown on the top and bottom. Let them cool on the baking sheet for 2 minutes before transferring them to cool completely on a wire rack.
For the Whipped Cream
Combine the heavy whipping cream, granulated sugar, and vanilla extract in a large bowl. With an electric hand mixer or a stand mixer fitted with the whisk attachment, beat until stiff peaks form.
To assemble, cut each biscuit in half with a serrated knife. Spoon strawberries onto one half of the biscuit, top with whipped cream, and cover with the other half biscuit. You can add an additional dollop of whipped cream and a small strawberry on top for decorative purposes.
Notes
This strawberry shortcake recipe uses drop biscuits rather than rolled biscuits. They’re easier to make and come out of the oven light and fluffy every time. If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using.Do not use heavy cream instead of buttermilk; it's too thick and has too much fat.You can use shortening and non-dairy milk, such as almond milk (mixed with lemon juice as described above), to make the biscuits dairy-free. Use coconut whipped cream for serving or make dairy-free whipped cream using plant-based heavy whipping cream (Country Crock and Silk make dairy-free heavy cream).Be sure to measure the flour correctly. I use the spoon and level method, meaning I use a spoon to add the flour to my measuring cup and then level it off. This method is more precise than scooping with the measuring cup directly in the container, which tends to pack the flour down into the measuring cup. Even better, measure the flour by grams.Make sure the butter is very cold. I like to cube my butter and place it in the freezer for about 30 minutes until I’m ready to use it.You can cut the butter into the flour in a few ways. If you have a pastry cutter, you can quickly cut the butter into the flour. Another way is to use your hands by rubbing the butter with your fingertips until it's pea-sized. Also, you can use your food processor and pulse about 10-20 times until the butter is cut into the flour.When forming the biscuits onto the baking sheet, pile the dough high into a mound, so it bakes tall and fluffy.This strawberry shortcake recipe is great for making ahead. You can make the biscuits up to 2 days in advance. Store the biscuits at room temperature. The macerated strawberries can be stored in the refrigerator for up to a day in advance. The fresh whipped cream can be made a few hours in advance. Keep it in the refrigerator. It tends to fall flat if kept for longer.Only assemble what you plan on eating right away. Assembled strawberry shortcakes do not keep well, as the whipped cream and the strawberries will make the biscuits soggy. Keep all of the components separate until you’re ready to serve.