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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten free oat flour
  • ½ cup tapioca starch
  • ¼ cup almond flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 large egg
  • ½ cup buttermilk
  • 1 lb fresh strawberries, hulled and sliced
  • 2 to 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Toss sliced strawberries with sugar and lemon juice. Let sit at least 20 minutes, stirring occasionally.
  2. Whisk oat flour, tapioca starch, almond flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until pea-sized pieces remain. Stir in egg and buttermilk just until dough comes together.
  3. Drop ¼-cup mounds onto a parchment-lined sheet. Bake at 400°F (200°C) for 15 to 18 minutes until golden. Meanwhile, whip heavy cream, powdered sugar, and vanilla until soft peaks form; refrigerate.
  4. Split warm biscuits. Spoon strawberries and juices over the bottom half, add whipped cream, and top with the other biscuit half. Serve right away.

Notes

If using a 1:1 gluten free flour blend, you may need a tablespoon less buttermilk. Start with ¼ cup and add more as needed until the dough just comes together. The biscuits are best the day they’re made; for leftovers, store components separately.