Gluten-Free Strawberry Shortcake with Almond Flour Biscuits
Gluten-free strawberry shortcake with tender and fluffy gluten-free biscuits made with almond flour. Use a half-batch of biscuits to make just 4-5 shortcakes.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb strawberries (hulled and quartered)
- 1/4 cup granulated sugar (divided)
- Zest of half a lemon
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Scant ½ cup whole milk (½ cup milk minus ½ tablespoon, plus more for brushing)
- ½ tablespoon white vinegar (alternatively, skip the milk and vinegar and use ½ cup buttermilk)
- 76 g sweet rice flour (Also called mochiko. Different from "white rice flour" or "brown rice flour")
- 64 g Bob's Red Mill super-fine blanched almond flour
- 35 g Bob's Red Mill millet flour
- 18 g Bob's Red Mill tapioca flour
- 1 tablespoon granulated sugar
- 1¾ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter (frozen for at least 30 minutes)
- Optional: 1/2 tablespoon melted unsalted butter (for brushing)
Instructions
- 1
Before making the biscuits, toss the strawberries, 2 tablespoons of sugar, and lemon zest in a medium bowl and chill.
- 2
Prepare a half batch of gluten-free biscuits according to the directions in this post, using the measurements above and the sweet option.
- 3
While the biscuits cool slightly, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add remaining 2 tablespoons sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.
- 4
Assemble your strawberry shortcakes. Use a sharp knife to split each biscuit in half. Spoon macerated berries and their juices over the bottom half, top with a large spoonful of whipped cream, then top with the other half of the biscuit.