2cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1tablespoonbaking powder
1teaspoonsalt
1cupmilk
1tablespoonwhite vinegar or lemon juice
1teaspoonpure vanilla extract
1/4cupgranulated sugar
1large egg
2tablespoonsgluten-free all-purpose flour
2tablespoonsmilk
2tablespoonscourse sugar (optional)
WHIPPED CREAM
1cupheavy whipping cream
1teaspoonpure vanilla extract
3tablespoonsgranulated sugar
Or substitute with Cool Whip, canned whipped cream or dairy-free whipped cream.
Preheat oven to 450° F and grease a large cast iron pan or baking sheet.
Add the white vinegar or lemon juice to the milk and let stand 5 minutes in the refrigerator to stay cold.
Cut the butter into small pieces and put in the freezer for 5 minutes.
Slice the strawberries. Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator.
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Cut in the cold butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add the 1 teaspoon of pure vanilla extract to the buttermilk. Stir in the buttermilk and the whisked egg and stir until a soft dough forms. The key is to not over mix because over-mixing causes the dough to yield tough shortbread. The dough will be sticky.
Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH.
Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (see the recipe video)
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
Cut out 3-inch or 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges and cause it not to rise well. Reform the dough scraps into a dough round and cut out more shortcakes. Put the shortcake on a greased large cast iron pan or baking sheet. You will have 9-12 shortcakes to bake.
Brush the tops of the dough with milk and sprinkle with coarse sugar.
Bake the shortcake for 15-20 minutes at 450° F. At the 15-minute point please check your shortcake to see if they are golden brown. Please watch your shortcake because all ovens are different. Allow them to cool.
Add the heavy whipping cream, pure vanilla extract, and sugar to a large bowl and whip with a mixer for 2-3 minutes until stiff peaks form. Instead of making your own whipped cream you can also use Cool Whip, canned whipped cream or dairy-free whipped cream.
Slice the shortcake in half, top with strawberries and whipped cream, and enjoy!
The left-over shortcakes can be stored in an airtight container.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method.
For dairy-free: Smart balance butter and unsweetened almond milk.
For egg-free: use Bob's Red Mill Gluten-Free Egg Replacer. The egg-free sweet biscuits were not as fluffy as the regular sweet biscuits but were still flaky and delicious!
For vegan: use egg replacer, vegan butter, and plant based milk.