Easy gluten free strawberry shortcakes recipe

These lightly sweetened biscuit-type gluten-free strawberry shortcakes are the perfect base for any type of fresh summer fruit, from strawberries (of course!) to peaches to blueberries.

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The fact that they’re gluten-free makes them ideal for any crowd.

This Easy Gluten Free Strawberry Shortcakes Recipe is originally offered by Alyssa Rimmer, from kingarthurflour.com. For detailed instruction, you can learn here.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 8 to 10 shortcakes
Author: King Arthur Flour

Ingredients

1 1/2 cups Gluten-Free Multi-Purpose Flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
3/4 cup heavy or whipping cream
1 large egg

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Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Mix the flour, baking powder, salt, and sugar together in a large bowl.
In a separate bowl, beat together the cream and egg.
Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
Scoop the dough in 1 1/2-ounce ball onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through; break one open to make sure.
Remove the shortcakes from the oven, split, and top with berries and whipped cream.
Store, well-wrapped, at room temperature for several days; freeze for longer storage.