Ingredients for Gluten-Free Strawberry Shortcake
- For the Shortcake:
- 2 cups gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup dairy-free milk (almond, soy, or oat milk)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- For the Dairy-Free Whipped Cream:
- 1 can full-fat coconut milk, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions for Simple Gluten-Free Desserts
Follow these steps to make your delicious and easy gluten-free strawberry shortcake:
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let sit for at least 30 minutes to macerate.
- Make the Shortcake: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. In a small bowl, whisk together the dairy-free milk, egg, and vanilla extract. Add to the flour mixture and stir until just combined. Drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the shortcakes are golden brown. Let cool on a wire rack.
- Prepare the Dairy-Free Whipped Cream: Scoop the chilled coconut cream from the can, leaving the liquid behind, and place it in a mixing bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer until fluffy and stiff peaks form.
- Assemble the Strawberry Shortcakes: Slice the cooled shortcakes in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half of each shortcake. Top with a dollop of dairy-free whipped cream and place the top half of the shortcake over the whipped cream. Serve immediately.
More Gluten-Free Dessert Easy Recipes
If you enjoyed this recipe, be sure to check out our other gluten-free dairy-free desserts and simple gluten-free desserts for more delicious options!
Benefits of Gluten-Free Desserts
Gluten-free desserts are perfect for those with celiac disease or gluten sensitivity. They allow everyone to enjoy sweet treats without worrying about gluten-related issues. Additionally, dairy-free options cater to those with lactose intolerance or dairy allergies.
Tips for Making Gluten-Free Desserts
- Always use certified gluten-free ingredients to avoid cross-contamination.
- Experiment with different gluten-free flours to find the perfect texture for your desserts.
- Don’t be afraid to add extra flavor with spices, extracts, or citrus zest.
Suggestions for Dishes to Accompany Your Strawberry Shortcake
This gluten-free strawberry shortcake pairs wonderfully with a cup of tea or coffee. For a full dessert spread, consider serving it alongside fresh fruit or a scoop of dairy-free vanilla ice cream. It’s also excellent with a glass of cold almond milk.
How to Store Your Gluten-Free Strawberry Shortcake
Store the shortcakes and strawberries separately in airtight containers. The shortcakes can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. The macerated strawberries should be stored in the refrigerator and are best used within 2-3 days. The dairy-free whipped cream should also be stored in the refrigerator and used within a few days. Assemble the shortcakes just before serving for the best texture and flavor.
