Description
Heavenly gluten-free strawberry shortcake bites deliver pure summer sweetness with delicate crumbly shortbread and fresh strawberries. Crisp, buttery layers mingle with juicy fruit, creating an irresistible dessert you’ll savor to the last delightful morsel.
Ingredients
Scale
Cake Base:
- 1 cup (240 milliliters) gluten-free all-purpose flour
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon (2.5 grams) gluten-free baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (57 grams) unsalted butter, softened
- 1 large egg
- 1/2 cup (120 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
Fruit Topping:
- 1/2 pound (227 grams) fresh strawberries, hulled and sliced
Cream Topping:
- 1/2 cup (120 milliliters) heavy cream
- 2 tablespoons (15 grams) powdered sugar
- 1/2 teaspoon (2.5 milliliters) vanilla extract
Instructions
- Arrange the oven rack in the middle position and heat to 350F (175C). Cover a baking sheet with parchment paper.
- Combine gluten-free flour, baking powder, salt, and sugar in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Incorporate softened butter, milk, egg, and vanilla extract into the dry mixture, stirring gently until a cohesive, smooth batter develops without overmixing.
- Carefully drop uniform dollops of batter onto the prepared baking sheet, ensuring approximately 2 inches of separation between each shortcake bite.
- Slide the baking sheet into the preheated oven and bake for 12-15 minutes, monitoring until the edges turn golden and a toothpick inserted emerges completely clean.
- During baking, prepare the whipped cream by vigorously beating heavy cream with powdered sugar and vanilla extract until stiff, glossy peaks form.
- Remove shortcakes from the oven and allow them to cool completely on a wire rack, preventing moisture accumulation.
- Once cooled, delicately crown each shortcake bite with a generous dollop of whipped cream and artfully arranged fresh strawberry slices.
- Serve immediately for optimal texture or refrigerate briefly before presenting to maintain freshness.
Notes
- Swap out butter for coconut oil to make the recipe dairy-free and add a subtle tropical twist to the shortcake bites.
- Add a pinch of lemon zest to the batter for a bright, fresh flavor that complements the strawberries perfectly.
- Use a piping bag to create uniform, bakery-style shortcake bites that look professionally made and impressive.
- For a lower-sugar option, replace some of the sugar with a natural sweetener like stevia or monk fruit to keep the dessert light and guilt-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 146 kcal
- Sugar: 10 g
- Sodium: 134 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg