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Picnics, patriotic holidays, sporting events or anytime you have fresh berries on hand are great times to make this easy, favorite dessert. Red, white and blue berries and cream are always well-loved, and when they’re topping a scrumptious gluten free shortcake, it’s a home run!
The thing about this gluten free shortcake recipe is that it’s truly perfect for dessert or for breakfast. It’s a low sugar recipe because the fruit is the star of the show, and with my gfJules™ Gluten Free All Purpose Flour extra sugar is never needed to mask unfriendly gluten free flour tastes or textures.
This recipe produces absolutely lovely, light and airy gluten free shortcakes that are delicious even on their own (in fact, I just munched my way through one as I was shooting these pictures — you know, quality control!).
Make sure not to over-bake them. They really only need 8-10 minutes to bake, which means there’s yet another great reason to make these gluten free shortcakes: they’re ready in mere minutes! Talk about a quick and easy recipe!
So enjoy that Memorial Day picnic, July 4 BBQ, pool party or baseball game potluck knowing that these Red, White and Blue Gluten Free Shortcakes will be a hit!
Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Serve topped with fresh blueberries, strawberries, whipped cream, vanilla ice cream, homemade coconut whipped cream or vanilla yogurt.
Makes approximately 8 shortcakes, depending on thickness and size.
Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with a tablespoon or so of sugar to taste (berries are sweeter at some times of the year than others), then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!
I hope you love this recipe as much as we do!
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