Best 2 Gluten Free Strawberry Shortcake Recipes
Indulge in a delightful gluten-free journey with our curated collection of delectable strawberry shortcake recipes. These culinary creations are not only free from gluten, but also offer a symphony of flavors and textures to tantalize your taste buds.
Dive into the classic Strawberry Shortcake, a timeless dessert featuring layers of fluffy gluten-free biscuits, fresh strawberries, and velvety whipped topping. For a delightful twist, try the Angel Food Cake Strawberry Shortcake, where a light and airy angel food cake takes center stage, or the No-Bake Strawberry Shortcake, a quick and easy treat that's perfect for those moments when time is of the essence.
If you're a fan of individual portions, our Mini Strawberry Shortcakes are a must-try. These bite-sized treats are perfect for parties or gatherings, and they're sure to be a hit with both kids and adults alike. And for a unique take on this classic dessert, our Strawberry Shortcake Trifle is a layered masterpiece that combines the flavors of strawberries, cake, and creamy filling in a stunning presentation.
No matter your preference, our gluten-free strawberry shortcake recipes are sure to satisfy your sweet cravings. With a variety of options to choose from, you'll find the perfect recipe to suit your taste and occasion. So, preheat your oven, gather your ingredients, and let's embark on a delightful gluten-free strawberry shortcake adventure!
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
GLUTEN-FREE CHOCOLATE STRAWBERRY SHORTCAKE
I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.
Provided by murphelman
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
- Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
- Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
- Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
- Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.
Nutrition Facts : Calories 324 calories, Carbohydrate 21.8 g, Cholesterol 100.8 mg, Fat 24.6 g, Fiber 4.1 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 122.2 mg, Sugar 15.2 g
Tips:
- Use almond flour and tapioca flour as the gluten-free flour blend for the biscuits. This combination yields a tender and flaky biscuit that holds its shape well.
- Make sure the butter and buttermilk are cold before starting the biscuit dough. This will help to create a flaky biscuit.
- Work the dough quickly and gently. Overworking the dough will make the biscuits tough.
- Chill the dough for at least 30 minutes before baking. This will help the biscuits to rise properly.
- Bake the biscuits in a hot oven. This will help to create a golden brown crust.
- For the strawberry filling, use fresh, ripe strawberries. This will give the filling the best flavor.
- To make the whipped cream, use heavy cream and powdered sugar. This will create a light and fluffy whipped cream.
Conclusion:
This gluten-free strawberry shortcake is a delicious and easy-to-make dessert. The biscuits are light and flaky, the strawberries are sweet and juicy, and the whipped cream is light and fluffy. This dessert is perfect for any occasion and is sure to be a hit with everyone who tries it.
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