Ingredients

The following ingredients have 8 Servings
  • 2 cups gluten-free baking blend (Like King Arthur Gluten-Free Measure For Measure or regular all-purpose flour)
  • 3 tbsp cornstarch (or arrowroot for corn-free)
  • 1 tbsp baking powder ( corn-free if needed)
  • 1/4 tsp baking soda
  • 2 tbsp sugar (or a sugar substitute like Monk Fruit Sweetener or Splenda)
  • 1 tsp salt
  • 1/2 cup plus 2 tbsp cold butter or a non-dairy substitute
  • 3/4 cup buttermilk (or this substitute; any milk or non-dairy substitute with 1 tbsp vinegar)
  • Strawberries ( Rinsed and sliced or chopped)
  • Whipped topping (Regular or dairy-free)

Instruction

  • Preheat Oven to 425
  • Line baking sheet with parchment paper or a silicone liner.
  • In a large mixing bowl add flour, cornstarch or arrowroot, baking powder, baking soda, sugar, and salt. Whisk to combine.
  • Cut butter into several small chunks, as this will be easier to mix in. Using a pastry blender cut butter into the dry mixture until pieces are the size of small peas and evenly incorporated.
  • Add buttermilk and gently toss dry mixture around with a fork until dough begins to stick together and form a ball. Be careful not to overmix if you are using regular all-purpose flour or your shortcakes will be tough instead of tender.
  • Cover your hands with a little flour and form 8 mounds. The texture will remain rough looking not smooth. Place mounds on the prepared baking sheet.
  • Bake 16 minutes for gluten-free shortcakes and about 13 minutes if you are using regular all-purpose flour (not gluten-free)
  • To serve shortcakes cut them in half and load them up with strawberries and whipped topping. Replace the top half and add more berries and whipped topping.