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Thick and Fluffy Gluten-Free Strawberry Shortcake Biscuits

A close-up of a serving of Gluten-Free Strawberry Shortcake Biscuits topped with macerated strawberries and whipped cream.
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A recipe for tender, fluffy gluten-free biscuits paired with fresh macerated strawberries and whipped topping for a classic summer dessert.

Ingredients

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  • 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for whipped cream)

Instructions

  1. Prepare the strawberries: Combine the sliced strawberries and 1/4 cup granulated sugar in a bowl. Gently stir. Set aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together the gluten-free flour blend, baking powder, 1 teaspoon sugar, and salt.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Add liquid: Pour in the cold heavy cream or buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Shape the biscuits: Turn the dough out onto a lightly floured surface (use extra GF flour). Gently pat the dough into a rectangle about 3/4 inch thick. Fold the dough in half, then pat it down again. Repeat this folding process two more times to create layers.
  7. Cut the biscuits: Pat the dough to a final thickness of about 1 inch. Use a 2.5-inch round biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to ensure high rise. Place the cut biscuits close together on the prepared baking sheet.
  8. Bake: Brush the tops lightly with the beaten egg wash and sprinkle with coarse sugar. Bake for 14 to 17 minutes, or until the tops are golden brown and the biscuits are cooked through.
  9. Make the topping: While the biscuits cool slightly, whip the 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
  10. Assemble: Split the warm or cooled biscuits in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries over it, top with whipped cream, and place the top half of the biscuit on the cream. Add more strawberries and cream on top.

Notes

  • For the best texture, chill your butter and cream thoroughly before mixing.
  • If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • Do not twist the biscuit cutter; this seals the edges and prevents the biscuits from rising high.
  • If you prefer a dairy-free option, substitute the heavy cream in the biscuits with a cold, full-fat coconut cream and use a non-dairy whipped topping.

Nutrition

Find it online: https://tastytipster.com/glutenfree-strawberry-shortcake-biscuits/