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Easy Gluten-Free Shortcakes Recipe

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★★★★★

4.8 from 68 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In a separate bowl, beat together the heavy cream and the large egg until smooth and well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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