Gluten-Free Strawberry Shortcake
This Gluten Free Strawberry Shortcake takes your spring strawberries from good to great with a lemon curd filling.
Ingredients
Scale
- 140 g (about 1 cup) gluten-free all-purpose flour* (I often use Pamela’s)
- 21 g (about 3 1/2 tablespoons) unflavored whey protein (I often use NOW brand)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1/3 cup buttermilk, kefir or strawberry-flavored drinkable yogurt
- 1 pint fresh strawberries, trimmed and sliced
- 1 tablespoon sugar
- 7 ounces (about 1 cup) plain Greek yogurt
- 2 tablespoons lemon curd
Instructions
- Preheat oven to 400 degrees F.
- Combine flour through sugar in a large bowl; add cream and buttermilk, stirring until dough forms.
- Turn out onto lightly floured surface and shape into a large disk. Using biscuit cutter, cut into rounds.
- Place on a baking sheet or in a cast iron skillet that has been coated with cooking spray. Brush tops with melted butter, if desired.
- Bake at 400 degress F for 20 min or until lightly browned. Let cool.
- Meanwhile, toss strawberries with sugar and let stand while biscuits bake. Combine yogurt and lemon curd.
- Slice each biscuit in half. Divide strawberries and lemon curd cream evenly among shortcakes and layer as desired.
Notes
*I highly recommend that you weigh your flour, rather than measuring it. While the flour you use can influence your results greatly, so can the “amount” of flour you use, especially in gluten free baking. [There are affiliate links in this ingredient list, meaning, if you click through and make a purchase, I may receive a commission (at no extra cost to you)].