45-Minute Fluffy Gluten Free Strawberry Shortcakes

Stacked gluten free strawberry shortcakes with whipped cream and fresh sliced strawberries

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45-Minute Fluffy Gluten Free Strawberry Shortcakes

Imagine biting into buttery, flaky, and fluffy morsels of heaven that just happen to be Gluten Free Strawberry Shortcakes! They are homemade, from scratch with our buttermilk biscuits and whipped cream but only take 45 minutes to make...truly THE BEST. With little pockets of buttery goodness topped with fresh strawberries, they will steal the spotlight at any meal.

Prep Time30

Cook Time15

Total Time45

Course: Bread

Cuisine: American

Diet: Gluten Free

Keyword: buttermilk biscuits, gluten-free biscuits, gluten-free buttermilk biscuits

Servings: shortcakes

Calories: 453kcal

Author: Chandice Probst

Cost: $10

Ingredients

⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup tapioca starch
½ cup potato starch
2 tablespoons almond flour
2 tablespoons arrowroot
1 tablespoon coconut flour
4 teaspoons baking powder
1 teaspoon gelatin
1 teaspoon xanthan gum
1 teaspoon Realsalt
⅔ cup butter cold
½ cup buttermilk
½ cup sour cream
1 teaspoon apple cider vinegar
¼ cup sprinkling sugar

Strawberries & Whipped Cream

2 cups heavy whipping cream
⅓ cup powdered sugar
1 pint fresh strawberries
¼ cup sugar

Instructions

Preheat oven to o 450°. In a stand mixer, combine all dry ingredients (as shown in photo 1). Using a cheese grater on large or coarse size, grate butter into flours (as shown in photo 2) and mix until crumbly.
Add the buttermilk, sour cream and vinegar (as shown in photo 3). Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes (as shown in photo 4).
Shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1”-1 ½" thick and cut into rounds with a biscuit cutter.
Gather remaining dough and use your hands to create another disc. Cut more biscuits out and top with sprinkling sugar. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.
Meanwhile, place heavy whipping cream in a stand mixer and whip until starting to thicken, about 2 minutes then stop and add the powdered sugar a little at a time and continue whipping until stiff peaks form and you have a beautiful whipped cream
Remove stems from strawberries and sliced into discs then in half and sprinkle with ¼ sugar, stir then let rest until you are ready to assemble your cakes
Assemble strawberry shortcakes with a biscuit cut in half then layered w/ whipped cream & strawberries

Video

Notes

You can make the biscuit dough ahead of time and freeze or refrigerate when you're ready to serve.

Let the dough rounds flash freeze on a siliconed lined baking mat for roughly 30 minutes or until hard. Then, transfer to a ziplock baggie or airtight container and freeze for up to 3 months.

Store leftover gluten free buttermilk biscuits in an airtight container after they've cooled to room temperature. Reheat in the oven at 300 degrees until warm and top with whipped cream and strawberries.

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