Strawberry Shortcake is a perfect Mother’s Day dessert since strawberries are in season at the same time. You can buy strawberries year round but when they are in season they taste the best.
To me the biscuit for Strawberry Shortcake shouldn’t be too sweet. The strawberry filling should be juicy and the whipping cream should be real. Is that too much to ask?
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
This biscuit is perfect. I started with America’s Test Kitchen biscuit recipe from The How Can It Be Gluten Free Cookbook Volume 2. If you are not familiar with The Test Kitchen you should be. They have published two amazing volumes on gluten free cooking and they know what they’re talking about. These books are full of expert advice including suggestions for altering recipes for various dietary needs. A great resource for any gluten free cook.
For this biscuit recipe I wanted to compare the results using The Test Kitchen flour mix to the same recipe using my gluten free flour mix. To my surprise I could not tell the difference in appearance or taste. Excellent results with both flour blends.
What makes this interesting is that the two blends only have one ingredient the same, potato starch. This is helpful information for gluten free bakers who will eventually be out of one flour just as they start to bake. Learning a little bit about substituting flours is a valuable skill.
|EGFG mix||ATK blend|
|sweet rice flour||white rice flour|
|sorghum flour||brown rice flour|
|millet flour||tapioca starch|
|potato starch||potato starch|
|non-fat milk powder|
I know…another staple ingredient to search out, purchase and store. Is it really necessary?
The answer depends on how much you like to bake. Or if you are baking for anyone who doesn’t tolerate xanthan gum. I am testing gluten free yeast breads in my kitchen so I finally gave in and bought psyllium husk powder, said to be important for this kind of baking.
Psyllium husk powder is sold online and in health food stores.
In the comments below let me know if you have used psyllium and how your Strawberry Shortcake turned out.
|9 oz gluten free flour mix (I used my flour mix)|
|2 Tbsp sugar|
|4 tsp baking powder|
|¼ tsp baking soda|
|1½ tsp psyllium husk powder|
|½ tsp salt|
|3 Tbsp butter, chilled and cubed|
|¾ cup plain yogurt|
|1 egg, lightly beaten|
|2 Tbsp vegetable oil|
|2 tsp lemon juice|
|FINISHING – 1 Tbsp coarse sugar (I used a brown sugar cube)|
|6 cups strawberries, hulled and quartered|
|6 Tbsp sugar|
|1 cup whipping cream, chilled|
|1 Tbsp sugar|
|1 tsp vanilla|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.