Gluten Free Strawberry Shortcake
Topped by sweet strawberries, decadent cream, and made with crumbly, sweet biscuit-like cake, this gluten free dessert is a summer favorite.
Servings: 9 servings
Ingredients
- 2 lbs fresh strawberries, sliced
- 2 tablespoons + 2/3 cup sugar, divided
- 1½ cups gluten free all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup shortening (I used organic ghee for a more natural option)
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups heavy whipping cream (optional: splash of vanilla, 1 tablespoon powdered sugar)
Instructions
- Grease a 9-in square baking pan. Preheat the oven to 350°F.
- Mix together 2 tablespoons sugar and strawberries, set aside.
- Sift together flour, salt, and baking powder in a medium mixing bowl.
- In a large mixing bowl, cream together remaining sugar and shortening*. Add the egg and vanilla; and beat until incorporated. Stir in the flour mixture alternately with the milk.
- Add to baking pan. Bake for 20-25 minutes. Allow it to cool. Cut into 9 squares for serving. Use a serrated knife to cut slice each of the squares in half horizontally; making a top and bottom layer.
- Whip heavy whipping cream (with vanilla and powdered sugar if desired). until hard peaks form. Serve in between shortcake square top and bottom with strawberries.