Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Shortcake
This gluten-free version of one of summer's most popular desserts is made incredibly easy and delicious with gluten-free flour and ready-to-go whipped cream. Recipe courtesy of Chef Billy Parisi for Reddi-wip.
Servings
6
Ingredients
- 2 eggs
- 1 whole milk
- 3 1/2 cup 1-to-1 gluten-free baking flour
- 1 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 12 tablespoon ice cold butter
- 2 tablespoon melted butter
- 2 tablespoon sugar in the raw
- 4 cup strawberries
- whipped cream, such as reddi-whip
Directions
- Preheat the oven t0 350 degrees F.
- Whisk together the eggs and milk in a medium size bowl until combined and set aside.
- In a separate large bowl whisk together the flour, baking powder, salt and sugar and then using a cheese grater grate in the iced cold butter and stir to combine with a spoon.
- Form a well in the center of the flour and pour in the egg-milk mixture and combine using a fork. Do not over mix.
- Transfer the dough to a clean surface dusted with flour and roll out until it is 1” thick. Use a 2” circle cookie cutter to cut out 12 biscuits and place on a sheet pan lined with parchment paper.
- Brush each biscuit with the melted butter and evenly sprinkle sugar in the raw over top of the buttered biscuits.
- Bake in the oven for 20 to 22 minutes or until lightly browned and cooked.
- Cool the biscuits to room temperature and slice in half.
- Serve the sliced biscuits layered with Reddi-Wip® and sliced strawberries.