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Strawberry Shortcake

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Strawberry Shortcake is a perfect Mother’s Day dessert. Enjoy strawberry season when the strawberries taste like they should.

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?

Biscuits for Strawberry Shortcake

This biscuit is perfect. I started with Americas Test Kitchen biscuit recipe in 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 are talking about. These books are full of expert advice including suggestions for altering recipes for various dietary needs.

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 are very different. Both recipes use potato starch. The Test Kitchen flour recipe adds white rice flour, brown rice flour, tapioca starch and nonfat milk powder. My recipe also uses sweet rice flour, sorghum flour and millet flour.

Gluten free bakers need to know a little bit about substituting flours because if you bake often enough you will eventually discover you are out of some flour just when you are ready to bake.

What is Psyllium Husk Powder?

Did I mention this recipe uses psyllium husk powder? Yet another binder that has it’s own unique properties different from xanthan gum and guar gum.

I know…another staple ingredient to search out, purchase and store. Sigh. 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. I am testing gluten free pizza in my kitchen so I finally gave in and bought psyllium husk powder…it is important for making gluten free yeast breads.

Psyllium husk powder is sold in health food stores and online. I see Bob’s Red Mill sells it too but I did not find that brand.

In the comments below let me know 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


In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
In a food processor or using your fingers rub the butter into the flour mixture until small pieces remain.
In another bowl whisk yogurt, egg, oil and lemon juice.
Stir yogurt mixture into flour until well combined, about 1 minute.
Cover with plastic wrap and let rest at room temperature for 30 minutes.
Preheat oven to 450°F. Line rimmed baking sheet with parchment paper and place it on top of an identical baking sheet for additional insulation.
Using a greased ⅓ cup measure drop dough onto prepared sheet into 6 mounds. Choose something 2½ inch in diameter like a deep measuring cup or a small ramekin. Using your hands pat the edges to help shape the sides of the biscuit.
Bake biscuits until golden, about 15 minutes. Let cool completely on wire racks.
Place 2 cups strawberries and 6 Tbsp sugar in a large bowl and crush using a potato masher.
Stir in remaining strawberries. Set aside until ready to serve.
Beat cream, sugar and vanilla on medium low speed until foamy, about 1 minute.
Increase speed to high and whip until stiff peaks form. 1-3 minutes.
Cut each biscuit in half lengthwise. Portion strawberry mixture on bottom half of biscuit. Add a generous dollop of whipped cream and cover with the biscuit top. Serve immediately.


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