Introduction

These easy gluten-free shortcakes are perfect for a quick and delicious dessert. Light and tender, they pair beautifully with fresh berries and whipped cream for a classic treat everyone can enjoy.

Easy Gluten-Free Shortcakes Recipe - Recipe Image

Ingredients

1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
2 3/4 teaspoons baking powder
1/4 teaspoon table salt
2 tablespoons (25g) granulated sugar
3/4 cup (170g) heavy cream or whipping cream
1 large egg

Instructions

Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Step 2: In a large bowl, mix the gluten-free flour, baking powder, salt, and sugar together until well combined.
Step 3: In a separate bowl, beat the heavy cream and egg together. Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms.
Step 4: Using a 1 1/2-ounce scoop or spoon, drop balls of dough onto the prepared baking sheet. Gently flatten each to about 2 to 2 1/2 inches in diameter with the palm of your hand.
Step 5: Brush the tops of the shortcakes with a little cream and sprinkle with coarse white sparkling sugar for a bit of crunch and shine.
Step 6: Bake for 10 to 12 minutes, until the shortcakes have risen and are cooked through. Break one open to check for doneness if unsure.
Step 7: Remove from the oven, split the shortcakes, and serve topped with fresh berries and whipped cream.

Tips & Variations

For a dairy-free version, substitute the heavy cream with canned coconut cream and use a flax egg instead of a regular egg.
Try adding a teaspoon of vanilla extract or lemon zest to the dough for extra flavor.
Use mixed fresh berries or stone fruits depending on the season to vary the topping.

Storage

Store the shortcakes well wrapped at room temperature for up to three days. For longer storage, freeze them in an airtight container for up to one month. Reheat briefly in a warm oven before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you’re not gluten-sensitive. The texture may be slightly different but still delicious.

How do I prevent the shortcakes from being too dry?

Be careful not to overbake the shortcakes and brush the tops with cream before baking to help keep them moist and tender.

Easy Gluten-Free Shortcakes Recipe

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4.5 from 422 reviews

These Easy Gluten-Free Shortcakes are a delightful twist on the classic dessert, perfect for those following a gluten-free diet. Made with King Arthur Gluten-Free All-Purpose Flour and enriched with cream and eggs, these tender shortcakes bake up fluffy and golden, ideal for topping with fresh berries and whipped cream. Simple to prepare and quick to bake, they offer a delicious, naturally gluten-free treat for any occasion.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 8 shortcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
2 3/4 teaspoons baking powder
1/4 teaspoon table salt
2 tablespoons (25g) granulated sugar

Wet Ingredients

3/4 cup (170g) heavy cream or whipping cream
1 large egg

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, thoroughly combine the gluten-free flour, baking powder, salt, and sugar to ensure an even distribution of leavening and flavor throughout the shortcake dough.
Combine Wet Ingredients: In a separate bowl, beat together the heavy cream and egg until well combined, which will provide moisture and richness to the dough.
Form Dough: Pour the wet mixture into the dry ingredients and mix gently just until a cohesive dough forms. Avoid overmixing to keep the shortcakes tender.
Shape Shortcakes: Using a 1 1/2-ounce scoop or spoon, drop balls of dough onto the prepared baking sheet. Gently flatten each ball with your palm to roughly 2 to 2 1/2 inches in diameter for even baking and classic shortcake shape.
Prepare for Baking: Lightly brush the tops of each shortcake with additional cream to promote browning, then sprinkle with coarse white sparkling sugar for a sweet, crunchy finish.
Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the shortcakes have risen and are golden brown. Test by breaking one open to confirm it is fully baked inside.
Serve and Store: Remove shortcakes from the oven and let cool slightly. Split them in half and top with fresh berries and whipped cream for serving. Store any leftovers well-wrapped at room temperature for several days or freeze for longer preservation.

Notes

For best results, use room temperature ingredients for easier mixing and better texture.
If you prefer, substitute the heavy cream with an equal amount of buttermilk for a slightly tangier shortcake.
Coarse sparkling sugar adds a lovely crunch and appealing finish but can be omitted if unavailable.
These shortcakes freeze well; wrap tightly to prevent freezer burn and thaw at room temperature before serving.
Feel free to customize toppings with seasonal fruits or alternative whipped toppings such as coconut cream for dairy-free variations.

Keywords: Gluten-Free Shortcakes, Easy Shortcakes, Gluten-Free Dessert, Baked Shortcakes, Berry Shortcake