Best 3 Gluten Free Strawberry Shortcakes Recipes
With summer in full swing, there's nothing quite like the taste of fresh, juicy strawberries. And what better way to enjoy them than in a classic dessert like strawberry shortcake? If you're looking for a gluten-free version of this summertime favorite, you're in luck. There are many delicious gluten-free strawberry shortcake recipes out there that are sure to satisfy your sweet tooth. Whether you prefer a traditional shortcake biscuit base or a more modern take on the classic, there's a recipe for everyone. So grab a bowl and a whisk, and let's get baking!
Let's cook with our recipes!
GLUTEN-FREE STRAWBERRY SHORTCAKES
Gluten-Free Bisquick™ Pancake & Baking Mix makes it easy for you to enjoy a classic dessert-strawberry shortcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, mix strawberries and 1/4 cup sugar; set aside.
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick™ mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.
- Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 530, Carbohydrate 73 g, Cholesterol 155 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Shortcake, Sodium 670 mg, Sugar 28 g, TransFat 1 g
GLUTEN FREE STRAWBERRY SHORTCAKE
This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It's quick, its easy, and its really really yummy!!! Try it, you won't be dissapointed!!!!!
Provided by GlutenFreeGirl
Categories Dessert
Time 30m
Yield 12-15 Little cakes, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Grease a 12-muffin pan.
- In a large bowl cream butter and sugar, using electric mixer.
- Add the eggs and vanilla. Beat until light and fluffy.
- In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
- Mix until well blended.
- Fill the greased muffin tins half full.
- Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
- Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
- Serve topped with strawberries, and whipped cream.
Nutrition Facts : Calories 172.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 82.3, Sodium 130.2, Carbohydrate 20, Fiber 0.1, Sugar 9.9, Protein 2.2
GLUTEN-FREE STRAWBERRY SHORTCAKE
I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.
Provided by Dawn Opicka Stier
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.
- Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.
- Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.
- Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 59.4 g, Cholesterol 0.5 mg, Fat 10.2 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 393.7 mg, Sugar 24.1 g
Tips:
- Prepare your ingredients. Before you start baking, make sure you have all of your ingredients measured and ready to go. This will help you avoid any scrambling or last-minute substitutions.
- Use fresh strawberries. Fresh strawberries are the best choice for this recipe, as they have the best flavor. If you can't find fresh strawberries, you can use frozen strawberries, but be sure to thaw them completely before using.
- Make sure your gluten-free flour blend is a 1-to-1 ratio. This means that it should have the same amount of gluten-free flour as all-purpose flour. If you use a different type of gluten-free flour, you may need to adjust the amount you use.
- Don't overmix the batter. Overmixing the batter will make the biscuits tough. Mix the batter just until the ingredients are combined.
- Bake the biscuits until they are golden brown. The biscuits should be baked for about 12-15 minutes, or until they are golden brown on top.
- Let the biscuits cool before serving. The biscuits will be easier to handle and assemble if you let them cool for a few minutes before serving.
Conclusion:
These gluten-free strawberry shortcakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple gluten-free biscuit recipe and topped with fresh strawberries and whipped cream. Whether you are gluten-free or not, you will love these shortcakes!
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