Gluten Free Shortcakes Recipe

Name: Gluten Free Shortcakes Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 10
Cuisine: Dessert
Ingredients: 2 cups (270 grams) gfJules® All Purpose Gluten Free Flour or 220g Nada Flour*; 1/4 cup granulated cane sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 4 Tbs. cold butter or vegan butter; 2 large eggs (or preferred egg substitute like aquafaba); 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (I like So Delicious® Vanilla Coconut Yogurt); cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon); Toppings/fruit of choice (homemade coconut whipped cream recipe)

Jump to Recipe

When I was first diagnosed with celiac disease, I was immediately challenged to recreate many family favorite recipes. One of the most important was my mother’s famous (and dare I say, ubiquitous, come summertime) strawberry shortcakes.

Life just would not be the same if I couldn’t find a way to recreate these delicate, light, fluffy, moist, subtly sweet and melt-in-your-mouth treasures as gluten free shortcakes.

And while devising a delicious gluten free shortcakes recipe initially eluded me, (spoiler alert!) I thankfully overcame the challenge and am so pleased to share this easy one-bowl solution!

When my mother learned that she too, had to avoid gluten, this personal need became a downright family emergency! I felt at times that I was trying to re-invent the wheel, as for years, a truly successful gluten free clone had seemed impossible.

When I finally developed just the right combination of ingredients and presented it to my mother, I knew that all my hard work was worthwhile: gluten free shortcakes every bit as good as mom’s originals are now a family staple.

I served these again last night at a dinner party of gluten eaters, one of whom protested that he didn’t even like strawberries and didn’t care for shortcakes, either.

That person went back for a second helping (!) and another accomplished baker admired the recipe so much that she took home a doggie-bag with the only shortcake left at the end of the night!

Just look at the rise on these beautiful cakes!!!

This late spring, summer – or anytime, really – please put my hard work to use for your family! I gift this amazing recipe to you, to use as you will.

Enjoy them plain with yogurt for breakfast; with ice cream and chocolate for dessert; or be a purist and pick some fresh berries this summer to smother these yummy shortcakes.

Make a red, white & blue theme, topped with homemade coconut whipped cream for Memorial Day or July 4, or make your own reason to celebrate with fresh-picked blackberries, raspberries, boysenberries, strawberry-rubarb reduction … you get the picture?

Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with sugar to taste (if using), 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!

This recipe goes with everything! In fact, I think I’ll go make some more right now since there are no left-overs!

Gluten Free Shortcakes Recipe

Yield: 10-12 depending on size

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

This gluten free shortcakes recipe is good enough for breakfast, tea or dessert. Not too sweet, but moist and tender with gfJules Flour!

Ingredients

2 cups (270 grams) gfJules® All Purpose Gluten Free Flour or 220g Nada Flour*
1/4 cup granulated cane sugar
2 tsp. baking powder
1/2 tsp. baking soda
4 Tbs. cold butter or vegan butter
2 large eggs (or preferred egg substitute like aquafaba)
3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (I like So Delicious® Vanilla Coconut Yogurt)
cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
Toppings/fruit of choice (homemade coconut whipped cream recipe)

Instructions

Preheat oven to 400° F (static) or 375° F (convection).

Whisk together all dry ingredients in a large bowl. Cut butter into dry ingredients using a pastry cutter or two butter knives.

Add stirred, cracked eggs (or replacer) 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 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 thus can rise in layers). Push straight down with the cutter -- do not twist.

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, if desired.

Bake for 8-10 minutes, or just until the tops are lightly browned. Do not over-bake! Serve topped with fresh berries, ice cream, homemade coconut whipped cream and/or yogurt.

Makes approximately 10-12 shortcakes, depending on thickness.

Notes

gfJules Nada Flour 1 cup = 110 grams

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 158Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 50mgSodium 221mgCarbohydrates 26gFiber 2gSugar 23gProtein 2g