Summertime Berry Shortcakes (Gluten Free)
Summer desserts are some of the best in my opinion! Maybe because we are often enjoying them out of doors with friends and family when the days are longer and more relaxing! These Summertime Berry Shortcakes (Gluten Free) will bring a smile to those enjoying them. Make them for all your guests to save time. They won't even guess they are gluten free!
Equipment
- 1 Baking sheet
- 1 pastry blender or two knives
Ingredients
- 1½ cups Bob's Red Mill 1 to1 Gluten Free Flour
- 3½ teaspoons baking powder gf
- 1 tbsp plus 1/2 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup salted butter, chilled, cut into pieces
- 1 tbsp Argo cornstarch, gf or other gf brand
- ¼ cup milk
- ⅓ cup heavy cream
- ½ teaspoon vanilla gf
- 1 tbsp heavy cream to brush the tops during baking
- 1 tbsp coarse sugar to sprinkle on during baking
Lightly Sweetened Berries
- 2 pints mixed berries 2 1/2 cups sliced peaches and 1, 6 oz. container of raspberries
- 2 tbsp sugar or to taste
- 1 tbsp honey
- 1 teaspoon lemon juice
- thyme leaves and flowers organic and rinsed and dried
Whipped Cream
- 1 pint heavy cream
- 2 tbsp sugar
- 1 tbsp vanilla gf
Instructions
- In a medium bowl, stir together the berries, or peaches, with the sugar, honey, and lemon juice. Set aside. Or refrigerate for 1-2 hours.
- Preheat the oven to 450℉.
- Stir the flour, baking powder, sugar, and salt together in a large bowl.
- Cut in the butter using a pastry blender tool or two knives. Cut butter until fine crumbles remain.
- Add the milk, cream and vanilla. stir to combine with a fork. Using clean hands, bring the dough together. Turn onto a floured board. Knead for a couple minutes. Pat or roll to 1/2" thick.
- Using a floured cutter, cut out 2 1/2" short cakes. Place on an ungreased baking tray 1 1/2" apart.
- Bake at 450 degrees for 10-12 minutes. At 9 minutes, brush with the 1 tablespoon of cream and sprinkle with the one tablespoon of sugar. Bake for a minute or two more until golden brown. Remove from the oven. Slice in half and set put together on a wire rack.
- Set the bottom of one shortcake on a plate. Top with berries. Add the shortcake top. Add whipped cream or ice cream to the top. Add more berries around the plate. top with thyme leaves and flowers.
Whipped Cream
- Whip the cream in a bowl with a hand mixer or using an emulsion blender with the whisk attachment until it's beginning to thicken. Add the sugar and cream and continue beating until soft, fluffy, and pillowy. Give a few stirs to set. Cover and refrigerate until ready to serve.