Best Gluten Free Strawberry Shortcakes Recipes

GLUTEN-FREE STRAWBERRY SHORTCAKES

Gluten-Free Strawberry Shortcakes image

Gluten-Free Bisquick™ Pancake & Baking Mix makes it easy for you to enjoy a classic dessert-strawberry shortcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups (1 qt) strawberries, sliced
1/2 cup sugar
2 1/3 cups Bisquick™ Gluten Free pancake & baking mix
1/3 cup butter
3/4 cup milk
3 eggs, beaten
1/2 teaspoon pure vanilla extract
3/4 cup whipping cream, whipped

Steps:

In small bowl, mix strawberries and 1/4 cup sugar; set aside.
Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick™ mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.
Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.

Nutrition Facts : Calories 530, Carbohydrate 73 g, Cholesterol 155 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Shortcake, Sodium 670 mg, Sugar 28 g, TransFat 1 g

GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES

Gluten-Free Coconut-Almond Strawberry Shortcakes image

You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.

Provided by Silvana Nardone

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 teaspoon pure vanilla extract
3 cups strawberries, rinsed, hulled and halved
1 tablespoon fresh lemon juice
2 tablespoons unsweetened shredded coconut, for sprinkling
3 tablespoons coconut sugar
Whipped coconut cream, for serving
3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
1/3 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
One 6-ounce container plain Greek yogurt
1 1/2 cups (187 grams) tapioca flour
3 cups (435 grams) white rice flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Nutrition Facts : Calories 278 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 31 milligrams, Sodium 20 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 6 grams