In about 25 minutes, you could be enjoying these simple Gluten Free Classic Strawberry Shortcakes, topped with sweet, juicy berries and airy whipped cream. To make things easier, the strawberries and whipped cream can be prepared hours in advance.
1 1/2 pounds strawberries, washed & cut up
3 tablespoons granulated sugar (less if your berries are sweet)
1 teaspoon lemon juice
1 1/4 cups brown rice flour
1/4 cup tapioca starch/flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon salt
Chill Your Butter
1/2 cup unsalted butter, placed in the freezer for 30 minutes before use
6 tablespoons buttermilk
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 large egg
1 tablespoon heavy whipping cream
2 teaspoons coarse sugar
1 cup cold heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Sprinkle berries with sugar and lemon juice. Toss to coat. Allow to sit for at least 20-30 minutes before serving.
Preheat the oven to 425 degrees F. Line a baking pan with parchment paper.
In a mixing bowl, whisk together all the dry ingredients until evenly combined.
Using a coarse grater, grate the slightly frozen butter into the dry ingredients. Stir to coat the butter with the dry ingredients.
Whisk the wet ingredients together in a small bowl. Pour over the dry ingredients and stir until the dough begins to come together.
Place a sheet of plastic wrap on a slightly damp counter. Sprinkle the plastic wrap with sweet rice flour or potato starch. Turn the dough out onto the plastic wrap, and without handling the dough too much, knead it until it comes together in one ball. Lay a sheet of plastic wrap over the dough and roll to about 3/4" thick. Cut into circles using a 3" biscuit cutter, and place biscuits on prepared baking sheet. Repeat until the dough has all been formed into biscuits, trying to handle it the least amount possible.
Brush the tops of the biscuits with heavy whipping cream, and sprinkle with coarse sugar.
Bake biscuits in preheated oven for 12-14 minutes, or until a nice golden brown on top. Allow to cool for at least 10 minutes before serving.
Place cold whipping cream, sugar, and vanilla in a deep, chilled bowl. Using an electric mixer, whip the cream until soft peaks form. This can be done hours in advance, and stored covered in the fridge until you are ready to use it.
Slice biscuit in half. Top with about 1/3 cup cut up strawberries and a dollop of whipped cream before placing the top of the biscuit back on top. Garnish with more strawberries if desired.
Alternately, you can prepare the biscuit dough by using a food processor. Add the dry ingredients first, pulsing to blend. Add the butter, cut into cubes, and pulse until the butter is about the size of a pea. Pour in all the wet ingredients at once, and pulse until the dough comes together. I just found I got better results using the above method.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/05/gluten-free-classic-strawberry-shortcake.html