6tablespoonsunsalted butterdairy-free/Vegan use Smart Balance butter
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.
1tablespoongluten-free baking powder
1cupbuttermilk (or make dairy-free buttermilk)Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use unsweetened almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.
1teaspoonpure vanilla extract
1largeegg egg-free/Vegan use Bob's Red Mill Gluten-Free Egg Replacer
2tablespoonsgluten-free all-purpose flourI like Pillsbury gluten-free
2tablespoonsmilkDairy-free use unsweetened almond, cashew, or coconut milk
1cupheavy whipping cream
1teaspoonpure vanilla extract
Or substitute with Cool Whip, canned whipped cream or dairy-free whipped cream.
Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator.
Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
Preheat oven to 450° F.
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 (or egg replacer) 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 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.
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.
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. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
For dairy-free option use 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!
If vegan use egg replacer, dairy-free butter, and dairy-free milk.