Gluten-Free Strawberry Shortcake
This recipe, which can be doubled easily, ensures flaky biscuits by instructing you to toss large chunks of chilled butter (or vegetable shortening) into the dry ingredients. For dairy-free whipped cream, see TIP.
1½ cups all-purpose gluten-free flour blend, more for sprinkling
¾ teaspoon xanthan gum (omit if your blend already contains it)
¼ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon kosher salt
8 tablespoons cold unsalted
butter or vegetable shortening, chopped into chunks
½–¾ cup heavy cream, coconut milk (not lite) or almond milk (if tolerated)
1 pound (16 ounces) fresh strawberries, hulled and sliced
¼ cup granulated sugar
⅛ teaspoon kosher salt
2 cups heavy cream, chilled
3 tablespoons confectioner's sugar, or to taste
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Place flour blend, xanthan gum, ¼ cup sugar, baking powder and ¼ teaspoon kosher salt in a large bowl. Whisk to combine well. Add butter chunks and toss to coat with flour. With well-floured hands, press each chunk of butter flat between your thumb and forefinger.
3. Create a well in the center of dry ingredients and pour in ½ cup cream. Stir gently to combine. Dough should begin to come together. Press dough into a disk. If it doesn’t hold together, add more cream by the tablespoon until it does.
4. Turn dough out onto a lightly floured piece of parchment paper and press into a rectangle. Sprinkle lightly with flour and cover with a piece of parchment paper.
5. Roll out the rectangle about ¾-inch thick. Pull back the top parchment, sprinkle with flour and fold the dough in half. Cover dough again and roll it into a ¾-inch thick rectangle again. Fold in half again. Repeat once more. This will make for a very flaky pastry and should ultimately form a rectangle about ¾-inch thick.
6. Using a well-floured 2½-inch biscuit cutter, cut out rounds of dough and place them on prepared baking sheet. Gather scraps, reroll and cut out remaining rounds, placing them on the baking sheet.
7. Place baking sheet in the freezer until pastries are firm, about 10 minutes. Remove from freezer and place in the center of preheated oven. Bake until biscuits are puffed and lightly golden brown, about 20 minutes. Rotate once during baking.
8. Remove biscuits from oven and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack to cool completely.
9. To make filling, place strawberries, ¼ cup sugar and ⅛ teaspoon salt in a medium-size bowl. Toss to coat. Allow strawberry mixture to sit at room temperature so that it becomes juicy.
10. To make the whipped cream,* beat cream and 3 tablespoons confectioner's sugar on high in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form.
11. With a large serrated knife, carefully slice through the center of each cooled biscuit horizontally. Divide the strawberry mixture among the open bottom half of the biscuits and replace the tops. Serve topped with a dollop of whipped cream, or spoon the whipped cream on the strawberry filling before replacing the top of the biscuit. For extra decadence, use 3 biscuit halves to create a layered shortcake.
Each serving contains 521 calories, 34g total fat, 21g saturated fat, 0g trans fat, 109mg cholesterol, 262mg sodium, 53g carbohydrate, 2g fiber, 3g protein.
*TIP For Dairy-Free Whipped Cream, prepare Coconut Cream or Cashew Cream (if cashew are tolerated); both recipes are available at LivingWithout.com. In a hurry? Try MimicCreme (mimiccreme.com, made with nuts) or Soyatoo (soyatoo.com, made with soy).