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The Best Gluten Free Strawberry Shortcake

by Karen on July 7th, 2014

For years we have served pound cake with fresh strawberries and whip cream. But……..
I have spent the past few days experimenting with recipes to make Strawberry Shortcake.
This recipe offers a true biscuit that does not fall apart.
Shortcake is commonly a rich biscuit–this recipe fits that description.

I settled on sorghum flour and our Multi Blend flour mix. The sorghum adds a nice dimension of flavor and improves the texture as well.
The sorghum flour also provides for a toasty color whereas without it the biscuits were almost white.

Instead of cutting the butter and shortening in by hand with a pastry blender I used the KitchenAid Mixer in the same way we make pie crust. It’s much quicker and easier!

bits of butter and shortening added

almost to the size of peas

even though there are a few larger bits of butter, let’s call it good

adding the buttermilk to the dough

these were hand-formed but you can use a biscuit cutter

out of the oven

Gluten Free Strawberry Shortcake

Serves 6
I am going to guess that you know how to prepare your berries and whip cream!
Buttermilk is my first choice but it may be substituted with sour cream.
Full fat dairy products will produce a better result–c’mon it’s a dessert!!

1 cup gluten free Multi Blend flour mix
1 cup sorghum flour
1/2 teaspoon guar gum (or xanthan gum)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
3 tablespoons organic shortening, chilled and chopped into small pieces
2/3 cup full-fat buttermilk (possibly more if dough seems dry)
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees.
In the bowl of a stand mixer add flours, gum, salt, baking powder, baking soda, and sugar. Mix until combined, turn mixer off.
Add bits of butter and shortening in a single layer on top of the flour mixture, turn on mixer and let it run for a few minutes until incorporated and the fat becomes the size of peas.
Combine the buttermilk with the vanilla and with the mixer running pour a slow steady stream into the flour mixture until a soft dough forms. Turn off mixer and feel the dough. It should be soft, not sticky.
If sticky turn mixer back on and sprinkle a little extra flour onto dough until it is soft not sticky. If the dough is dry then add a little buttermilk to bring it to a soft dough.
At this point you may roll out the dough on a floured surface, using a biscuit cutter cut out twelve 2.5-inch biscuits.

Or simply form them by hand. I think hand-formed biscuits are much easier.

Arrange 2-inches apart on a baking sheet lined with parchment paper, bake for a total of 10 minutes. (after 5 minutes of baking turn the pan around in the oven)
Cool then serve 2 biscuits per person with strawberries and whip cream.

From → Sweets, The Food

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