If there’s one thing we’ve learned over time, it’s that gluten-free desserts can be just a delicious as their gluten-filled counterparts. And this strawberry shortcake recipe is the perfect example. Ours is based off the Better Homes & Gardens version, which we’ve modified to make GF.
Ingredients
2 cups GF flour
1/4 cup sugar
2 tsp baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
Steps
- In a bowl, stir together sugar, flour and baking powder.
- Cut in the butter until mixture resembles coarse crumbs.
- Combine the egg and milk, and add it to the dry ingredients.
- Stir just enough to fully moisten dough.
- Spread batter into a greased eight-inch round baking pan.
- Bake in preheated 450-degree oven for 18 minutes. (Check to make sure it’s done by inserting a wooden toothpick. It should come out clean.)
To top off the dessert, slice strawberries and mix them in a bowl with a liberal sprinkling of sugar. Let them set for a bit before putting them over the top of a slice of shortcake. For an added bonus, make some fresh whipped cream for the ultimate dessert! Enjoy!
– Pete
Just how thick is this batter supposed to be? Mine is so thick it seems to need more water.
One of your other recipes (blueberry muffins) was similar. I think there was a misprint in the amount of liquid.
Misprints (and other errors) are very common in cookbooks (and other books, but cookbooks are more important 😉 )
Is there an errata list for your cookbooks?
I’m going to add just a little more milk; as a long time cook, even of GF baking, this dryness is just TOO dry. I’ve seen drop biscuits much much wetter than this. In fact, I’ve seen rolled biscuits much wetter 😉
Thanks for doing the cookbook, even so!
Meran
This recipe as well as the blueberry muffins do not have typos. The liquid amount is accurate. If you prefer a wetter batter go ahead and add some more milk, but this is how we like our shortcake. 🙂 Also, the amount of butter in both the shortcake and muffins really impacts the moisture content and they cook beautifully even if the batter seems a little drier than you would expect.
Enjoy!
Kelli