Are you craving a delicious dessert that's both satisfying and surprisingly simple to make? Look no further! This gluten-free strawberry shortcake recipe is perfect for those warm summer evenings or any occasion when you want to indulge in a light yet decadent treat. It's a healthier twist on a classic, perfect for anyone following a gluten-free diet or simply looking for lighter, easy recipes. This homemade cooking adventure is surprisingly quick, making it an ideal quick dinner idea or a delightful end to any meal. Get ready to impress your friends and family with this amazing, healthy meal!
Ingredients:
For the Gluten-Free Biscuits:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¾ cup buttermilk
For the Macerated Strawberries:
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
For the Whipped Cream:
- 1 cup heavy cream, well-chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Gluten-Free Biscuits:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, mixing until just combined. Do not overmix.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving some space between each biscuit.
- Bake for 12-15 minutes, or until golden brown.
Preparing the Macerated Strawberries:
- In a medium bowl, gently toss the sliced strawberries with sugar and lemon juice.
- Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices and macerate. This intensifies their flavor and creates a delicious sauce.
Whipping the Cream:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
Assembling the Strawberry Shortcake:
- Once the biscuits are cool, split them in half horizontally.
- Place the bottom half of a biscuit on a plate.
- Top with a generous portion of the macerated strawberries and a dollop of whipped cream.
- Cover with the top half of the biscuit.
- Repeat with the remaining biscuits, strawberries, and whipped cream.
Tips for the Best Gluten-Free Strawberry Shortcake:
- Use a high-quality gluten-free flour blend for the best results. Look for blends specifically designed for baking.
- Don't overmix the biscuit dough; overmixing will result in tough biscuits.
- For extra flavor, add a pinch of vanilla extract to the biscuit dough.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to adjust the amount of sugar in the strawberries to your preference.
Variations:
- Berrylicious: Substitute other berries like raspberries, blueberries, or blackberries for the strawberries, or create a mixed berry shortcake.
- Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for an extra burst of citrus flavor.
- Spiced Cream: Add a dash of cinnamon or nutmeg to the whipped cream for a warm, comforting twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 18-22g Carbohydrates: 40-45g Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and healthy dessert responsibly!