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Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

Make a great Strawberry Shortcake, easy to make gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 serving

Calories: 577 kcal per serving

Ingredients

  • 2 Pound - Strawberries
  • ¼ Cups - Granulated Sugar
  • 3 Cups - Gluten-Free All-Purpose Flour or Regular Flour
  • 2 Tbsps - Baking Powder
  • 1 Tsp - Salt
  • ¼ Cups - Granulated Sugar
  • ¾ Cups - Unsalted Butter
  • 1 Cup - Buttermilk or Heavy Cream
  • Coarse sugar
  • 2 Cups - Heavy Whipping Cream
  • 2 Tbsps - Granulated Sugar
  • 1 Tsp - Clear Vanilla Extract

Instructions

  1. Clean and slice strawberries in half and add to a large bowl.
  2. Sprinkle with Sugar.
  3. Place in the fridge for chilling.
  4. Preheat the oven to 400*F and prepare baking sheet with parchment paper or a silicone mat.
  5. In a food processor, add flour, baking powder, salt, and sugar (See note).
  6. Pulse until well combined.
  7. Add butter and mix until butter is broken and the mixture is coarse.
  8. Pour milk on top of the flour mixture and mix just until the dough begins to form a ball.
  9. Remove dough onto a lightly floured surface.
  10. Form dough into a large disk.
  11. Roll dough out slowly until about 1 inch thick.
  12. Use a floured biscuit cutter to cut circles.
  13. Lightly brush with extra heavy cream or buttermilk.
  14. Sprinkle with coarse sugar.
  15. Place close together on the prepared baking sheet.
  16. Bake for 15-20 minutes until golden brown.
  17. Remove and place on a wire rack to cool.
  18. Mix cold heavy cream, sugar, and vanilla with an electric mixer fitted with a whisk until stiff peaks form about 10 minutes.
  19. Slice biscuits in half.
  20. Top-bottom with whipping cream and strawberries.
  21. Add top and more whipping cream and strawberries.

Nutrition

Energy: 577 kcal | Total Fat: 32 g | Saturated: 20 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 92 mg | Total Carbs: 72 g | Fiber: 3 g | Sugars: 40 g | Proteins: 4 g | Sodium: 280 mg | Polyunsaturated: 2 g | Monounsaturated: 9 g

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