![](https://piesbydi.com/wp-content/uploads/2024/05/IMG_7847.jpg)
Hey there, fellow dessert enthusiasts! Who’s ready to dive into a gluten-free twist on a classic springtime treat? We’re talking about none other than our beloved gluten-free strawberry shortcake – the ultimate ode to sunshine and sweetness. So roll up your sleeves, grab your baking gear, and let’s whip up a batch of this deliciousness together!
Ingredients:
For the Shortcake:
- 2 cups gluten-free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 2-3 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
- Whipped cream, for serving
Instructions:
- Let’s kick things off by preheating our oven to 400°F (200°C). Then, line a baking sheet with parchment paper and get it ready for some baking magic!
- In a big ol’ mixing bowl, toss in your gluten-free flour, sugar, baking powder, and salt. Give it a good whisk until everything’s mixed up real nice.
- Now, it’s time to add in the cold, cubed butter. Get your hands in there and start mixin’ until the mixture looks like coarse crumbs. It’s a bit like crafting a sandy beach, but tastier!
- In a separate bowl, crack those eggs and beat ’em up real good. Then, pour in the milk and vanilla extract, and give it all a good stir until it’s nice and smooth.
- Dump your wet ingredients into the dry ones and gently mix ’em together until they’re just combined. No need to overdo it – we want those shortcakes to be light and fluffy!
- Drop spoonfuls of the dough onto your prepared baking sheet, giving ’em some space to spread out. Pop ’em in the oven and let ’em bake for 15-18 minutes until they’re golden brown and smellin’ oh-so-good.
- While those shortcakes work their magic in the oven, let’s whip up our strawberry filling. Toss those juicy strawberries with a sprinkle of sugar and a splash of lemon juice, and let ’em hang out for a bit to get extra flavorful.
- Once your shortcakes are nice and golden, let ’em cool off for a bit. Then, it’s assembly time! Slice ’em in half, pile on those strawberries and a dollop of whipped cream, and sandwich ’em back together.
- Nutritional Information (per serving):
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 340mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 4g
Voila! You’ve just whipped up a batch of gluten-free strawberry shortcake that’s sure to put a smile on everyone’s face. With tender shortcakes, juicy strawberries, and a dollop of whipped cream, it’s like springtime happiness on a plate. So gather ’round with your loved ones, dig in, and savor every sweet bite!