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Easy Gluten-Free Shortcakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Easy Gluten-Free Shortcakes Recipe Easy Gluten-Free Shortcakes Recipe

These lightly sweetened biscuit-type shortcakes are the perfect base for any type of fresh summer fruit, from strawberries (of course!) to peaches to blueberries. The fact that they're gluten-free makes them ideal for any crowd.

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At a glance

Prep
Bake
Total
Yield
8 to 10 shortcakes

Ingredients

Choose your measure:

  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup heavy or whipping cream
  • 1 large egg

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  2. Mix the flour, baking powder, salt, and sugar together in a large bowl.
  3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
  4. Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.
  5. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
  6. Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
  7. Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.