Strawberry Shortcake Recipe by Bella Gluten-Free

Strawberry Shortcake Recipe by Bella Gluten-Free

Sweeten your dough with sugar or honey, mix your biscuit batter lightly and you will have a tender shortcake in minutes.

 

Servings: Makes 6 servings

Prep: 5 mins

Total: 17 mins

  • Ingredients
  • Directions
  • 2 cups Bella Gluten-Free All Purpose Baking Mix
  • 1 TBL gluten-free baking powder
  • 1/2 tsp gluten-free baking soda
  • 1/4 cup granulated sugar or honey
  • 6 TBL butter, shortening or alternative, chilled
  • 1 egg or egg alternative
  • 3/4 cup buttermilk or milk alternative with a squeeze of lemon or 1/4 tsp vinegar added.
  • 1 pint of fresh strawberries, sliced and tossed with 1 TBL sugar
  • Whipped cream if desired

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease.

Mix it Up

  • Combine dry ingredients in a bowl with a pastry cutter or food processor with blade attachment.
  • Cut in butter until mixture resembles a coarse meal. Do not over work dough.
  • Add buttermilk or alternative and egg or alternative and mix just until combined.
  • Turn dough onto a lightly flour board and pat until dough is 3/4" thick. Cut into rounds.
  • Bake for 15-18 minutes until light golden brown. Makes 6 large or 12 mini shortcakes.
  • Let cool slightly. Slice in half and add strawberry slices. Top with whipped cream or dairy free whipped topping if desired.

Chef’s Notes:

  • The trick to making tender biscuits or shortcakes is not to over mix the dough. Small pebble sized pieces of butter will melt while baking, creating a flaky biscuit. I like to make this in in a bowl with an old fashioned pastry cutter and just mix until the dough comes together.
All Purpose Gluten-Free Baking Mix - bellaglutenfree


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