Description
A delicious strawberry shortcake featuring light and fluffy biscuits filled with whipped cream and fresh strawberries.
Ingredients
Scale
- 3 cups sliced strawberries
- 1/4 cup white sugar
- 2 cups gluten free all purpose baking flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup unsalted butter (cold and cubed)
- 2/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons sanding sugar (for topping)
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Add your sliced strawberries to a bowl and coat with the sugar. Set aside.
- Preheat the oven to 425 Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a food processor, add the flour (spoon and level to measure), baking powder, salt and sugar. Pulse to combine.
- Add the cubed butter—make sure it is cold!—and pulse until combined. Don’t let the food processor run nonstop or it will overheat. You should get a texture that looks like sand a bit. There shouldn’t be any chunks of butter left but it will still seem pretty dry.
- In a mixing bowl, whisk up the buttermilk, egg and vanilla. Add in the flour mixture and mix to combine. I like to just use my hands to make sure everything is well mixed. It will be relatively sticky.
- Generously flour a large piece of parchment paper and add the dough on top. Roll into a rectangle about 1 inch thick—generously flour your rolling pin as needed. Fold in half, fold in half again and then roll out into another roughly 3/4 inch rectangle. Use a 2 or 3 inch cookie cutter and cut into biscuits. Avoid twisting the cookie cutter around the biscuit. Place on the baking sheet.
- Repeat with the rest of the dough, then roll out any scraps and repeat. You should end up with around 10 biscuits depending on the size of your cookie cutter.
- Whisk up the egg in a small dish and brush on top of each biscuit. Sprinkle with the sanding sugar. Bake for 15-20 minutes or until golden brown on top.
- To make the whipped cream, use a hand mixer and beat the heavy cream, 3 tablespoons sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- To assemble, cut the shortbread in half and fill with the whipped cream and strawberries, then add the other shortbread on top. Enjoy!
Notes
- Ensure the butter is very cold to achieve a flaky texture.
- You can use regular all purpose flour if gluten-free is not needed.
- Experiment with different fruit fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg