Easy Gluten-Free Shortcakes Recipe
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.
- 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
