You gained’t consider your eyes if you see how straightforward these gluten-free shortcakes are to make! Which is a part of the rationale why we’re so excited to share this recipe with you.
The opposite cause? It’s virtually berry season right here in Vermont! That is undoubtedly one in every of our favourite occasions of yr (though fall is sort of particular right here too) as a result of baking with candy, juicy berries is just the perfect. Whether or not we’re utilizing them in our morning pancakes, baking a batch of tender muffins, or serving up a mild and fluffy cake, we’re in for any and each excuse we will discover to make use of up these summer time berries!
Strawberry shortcake? Undoubtedly among the best.
To make this gluten-free shortcake, we truly simply made a slight tweak to our straightforward gluten-free biscuit recipe, which meant we have been capable of hold the ingredient listing brief and candy, and prep time to a minimal. From begin to end, I feel it took us not more than 20 minutes. Able to see methods to make them? Let’s dive in!
We’ll begin by preheating the oven to 450°F. Then line a baking sheet with parchment paper and set it apart.
Subsequent, in a big bowl whisk collectively:
1 1/2 cups King Arthur Gluten-Free Multi-Objective Flour
2 three/four teaspoons baking powder
1/four teaspoon salt
2 tablespoons sugar
In a separate bowl, beat collectively three/four cup heavy or whipping cream and 1 giant egg.
Pour this combination into the dry elements and blend to type a cohesive dough.
Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works nicely right here); use the palm of your hand to softly flatten every to about 2″ to 2 half″ diameter. Brush the tops of the shortcakes with cream, and sprinkle with coarse white glowing sugar (or Demerara sugar).
Bake the shortcakes for 10 to 12…