Easy Gluten-Free Strawberry Shortcakes

1

Preheat the oven to 450°F and line a baking sheet with parchment paper.

2

In a large bowl, combine the gluten-free flour, baking powder, 2 Tbsp of the sugar, and ¼ tsp salt. Stir to mix.

3

In a separate bowl, whisk together ¾ cup of the whipping cream, the egg, and 1 tsp vanilla paste until smooth.

4

Add the wet mixture to the dry ingredients and gently stir until just combined — don’t overmix!

5

Using a large scoop, portion the dough into mounds on the prepared baking sheet. For a rustic look, you can also roll and cut the dough into squares.

6

Brush the tops of each shortcake with a little whipping cream and sprinkle with coarse sugar, if using.

7

Bake for 10–12 minutes, or until the tops are golden brown.

8

While the shortcakes bake, whip the remaining 1 cup of cream with 1 Tbsp sugar and 1 tsp vanilla paste until stiff peaks form. Set aside.

9

Wash and chop the strawberries. Toss them with the remaining 1 Tbsp sugar and a pinch of sea salt. Let sit to macerate while the shortcakes cool.

10

To assemble: Slice or tear the shortcakes in half. Add a layer of whipped cream and spoonfuls of macerated strawberries. Top with the other half of the shortcake, then add more cream and berries on top. Drizzle with any leftover strawberry juice and serve right away.

11

Notes: You can make the shortcakes 1–2 days ahead and assemble just before serving. Feel free to swap strawberries for peaches, raspberries, or any ripe, juicy fruit you love.