Description
A gluten-free strawberry shortcake with fresh strawberries and whipped cream.
Ingredients
Scale
- 2 cups gluten-free flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat your oven to 425°F.
- Mix gluten-free flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until the mixture resembles crumbs.
- Stir in milk and vanilla until just combined.
- Drop dough onto a baking sheet and bake for 12-15 minutes.
- Cool the shortcakes, then slice in half.
- Layer strawberries and whipped cream between the halves.
- Serve immediately.
Notes
- Use fresh strawberries for best results.
- Check gluten-free labels on all ingredients.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg