Introduction

These easy gluten-free shortcakes are light, tender, and perfect for enjoying with fresh berries and whipped cream. Made with simple ingredients, they’re a delightful treat that everyone can savor, even those avoiding gluten.

Easy Gluten-Free Shortcakes Recipe - Recipe Image

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, mix together the gluten-free flour, baking powder, salt, and sugar until evenly combined.
Step 3: In a separate bowl, beat together the heavy cream and egg. Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms.
Step 4: Using a 1 1/2-ounce scoop or spoon, drop balls of dough onto the prepared baking sheet. Gently flatten each ball with the palm of your hand to about 2 to 2 1/2 inches in diameter.
Step 5: Brush the tops of the shortcakes with additional cream and sprinkle with coarse white sparkling sugar for a sparkling finish.
Step 6: Bake for 10 to 12 minutes, or until the shortcakes have risen and are fully cooked. Test by breaking one open to make sure it’s done inside.
Step 7: Remove from the oven, split the shortcakes, and serve topped with fresh berries and whipped cream.

Tips & Variations

For extra flavor, add 1 teaspoon of vanilla extract to the cream and egg mixture.
Try substituting half the sugar with coconut sugar for a subtle caramel note.
Use mixed berries or stone fruits during the summer for a fresh twist.
For a dairy-free version, substitute coconut cream for the heavy cream and use a flax egg instead of the egg.

Storage

Store these shortcakes well-wrapped at room temperature for up to several days. For longer storage, freeze them in an airtight container and thaw before serving. To reheat, warm gently in a low oven to maintain their tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute with regular all-purpose flour if gluten sensitivity is not a concern. The texture will be slightly different but still delicious.

Can I prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Allow the dough to come slightly to room temperature before shaping and baking.

Easy Gluten-Free Shortcakes Recipe

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4.9 from 93 reviews

This Easy Gluten-Free Shortcakes recipe creates light, fluffy shortcakes perfect for topping with fresh berries and whipped cream. Made using King Arthur Gluten-Free All-Purpose Flour and simple ingredients, these shortcakes are a delightful gluten-free dessert suitable for any occasion.

Author: Maya
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6 shortcakes 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Gluten Free

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

Instructions

Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the shortcakes.
Combine Dry Ingredients: In a large bowl, mix together the gluten-free all-purpose flour, baking powder, salt, and sugar until evenly combined, ensuring the leavening agent is well distributed for proper rising.
Mix Wet Ingredients: In a separate bowl, beat the heavy cream and large egg together until well blended to add moisture and richness to the dough.
Form the Dough: Pour the wet mixture into the dry ingredients and gently mix until a cohesive dough forms, being careful not to overmix to maintain a tender texture.
Scoop and Shape: Using a 1 1/2-ounce scoop (or about 3 tablespoons), portion the dough onto the prepared baking sheet. Use the palm of your hand to gently flatten each mound to about 2 to 2 1/2 inches in diameter for uniform baking.
Prepare for Baking: Brush the tops of each shortcake with some additional cream to promote browning, then sprinkle with coarse white sparkling sugar to add a slight crunch and sweetness.
Bake: Bake the shortcakes in the preheated oven for 10 to 12 minutes, or until they are puffed, risen, and baked through. Check doneness by breaking one open to ensure the center is cooked.
Serve: Remove from the oven and allow the shortcakes to cool slightly. Split them open and top with fresh berries and whipped cream as desired. Store any leftovers well-wrapped at room temperature for several days or freeze for longer storage.

Notes

For best results, use a jumbo cookie scoop to portion the dough evenly.
Heavy cream can be substituted with whipping cream; avoid low-fat varieties to maintain tenderness.
Make sure not to overmix the dough to keep the shortcakes light and fluffy.
Store leftover shortcakes well-wrapped at room temperature for up to 3 days or freeze for up to 1 month.
This recipe is naturally gluten-free when using certified gluten-free flour and ingredients.

Keywords: gluten-free shortcakes, gluten-free dessert, berry shortcakes, quick shortcakes, easy baking recipe