Easy Gluten-Free Shortcakes Recipe
Introduction
These easy gluten-free shortcakes are perfect for a quick, delicious dessert without the worry of gluten. Soft and tender, they pair beautifully with fresh berries and whipped cream for a classic treat everyone can enjoy.
Ingredients
- 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon table salt
- 2 tablespoons (25g) granulated sugar
- 3/4 cup (170g) heavy cream or whipping cream
- 1 large egg
Instructions
- Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until well combined.
- Step 3: In a separate bowl, beat the heavy cream and egg until smooth. Pour the wet ingredients into the dry ingredients and stir until the dough comes together into a cohesive ball.
- Step 4: Using a 1 1/2-ounce scoop or spoon, drop dough balls onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to approximately 2 to 2 1/2 inches in diameter.
- Step 5: Brush the tops of the shortcakes with a little more cream, then sprinkle with coarse white sparkling sugar for a light crunch.
- Step 6: Bake the shortcakes for 10 to 12 minutes, until they have risen and are baked through. Test by breaking one open in the center.
- Step 7: Remove from the oven and allow to cool slightly. Split each shortcake and top with fresh berries and whipped cream before serving.
Tips & Variations
- For a dairy-free option, substitute the heavy cream with full-fat coconut milk and use a flax egg instead of a regular egg.
- Try adding 1 teaspoon of vanilla extract to the wet ingredients for a subtle flavor boost.
- Use different fresh fruits like sliced peaches or strawberries to vary the topping based on the season.
Storage
Store well-wrapped shortcakes at room temperature for up to several days. For longer storage, freeze them in an airtight container. To reheat, warm in a low oven until heated through, then split and top as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it for up to 24 hours before baking. Bring it to room temperature before shaping and baking.
What can I use instead of sparkling sugar?
If you don’t have coarse white sparkling sugar, you can use regular granulated sugar or sanding sugar as a substitute. These will add a bit of sweetness and slight crunch on top.
PrintEasy Gluten-Free Shortcakes Recipe
These Easy Gluten-Free Shortcakes are a delightful and simple dessert option perfect for those avoiding gluten. Made with King Arthur Gluten-Free All-Purpose Flour, they have a tender crumb and are topped with fresh berries and whipped cream, making a classic treat accessible to everyone.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 shortcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon table salt
- 2 tablespoons (25g) granulated sugar
Wet Ingredients
- 3/4 cup (170g) heavy cream or whipping cream
- 1 large egg
- Additional heavy cream for brushing
- Coarse white sparkling sugar for sprinkling
Toppings
- Fresh berries (such as strawberries, blueberries, or raspberries)
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, baking powder, salt, and granulated sugar. Stir well to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, beat together the heavy cream and the large egg until smooth and well combined.
- Form Dough: Pour the wet ingredient mixture into the bowl with the dry ingredients and mix gently until a cohesive dough forms. Avoid over-mixing to keep the shortcakes tender.
- Shape Shortcakes: Use a 1 1/2-ounce scoop or spoon to portion the dough into balls and place them onto the prepared baking sheet. Gently flatten each dough ball with the palm of your hand to about 2 to 2 1/2 inches in diameter.
- Finish Preparation: Brush the tops of each shortcake with additional heavy cream, then sprinkle with coarse white sparkling sugar to add a nice crunch and sweet finish.
- Bake: Bake the shortcakes in the preheated oven for 10 to 12 minutes until they have risen and are baked through. Test by breaking one open to ensure the inside is cooked.
- Serve: Remove the shortcakes from the oven and let them cool slightly. Split each shortcake open and top with fresh berries and whipped cream for a classic presentation.
- Storage: Store any leftover shortcakes well-wrapped at room temperature for several days or freeze for longer storage to maintain freshness.
Notes
- You can substitute heavy cream with whipping cream depending on availability.
- Using a jumbo cookie scoop helps create uniform-sized shortcakes that bake evenly.
- For a low-sugar option, reduce the granulated sugar or substitute with a natural sweetener compatible with gluten-free baking.
- Ensure parchment paper is properly placed to prevent sticking and facilitate easy cleanup.
- Serve freshly baked shortcakes as reheating can dry them out; if reheating is necessary, warm gently in a low oven.
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