Gluten-Free Strawberry Shortcakes | Egg-Free, Cozy Spring Dessert 🍓

Описание: Welcome back to The Rustic Cottage Kouzina! Today, I’m sharing one of my favorite springtime desserts — Gluten-Free Strawberry Shortcakes 🍓✨

These sweet little shortcakes are: ✔️ Gluten-free
✔️ Egg-free
✔️ Soy-free
✔️ Brown rice-free
✔️ Dairy-friendly
✔️ Allergy-conscious
✔️ Rustic, simple, and full of cozy charm 🌿

We’re using fresh strawberries, homemade whipped cream, and tender golden biscuits that are easy to make and perfect for brunch, tea time, or a spring gathering!

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Ingredients

FOR THE SHORTCAKES:

2 cups gluten‑free all‑purpose flour (no brown rice)

1 tbsp baking powder

¼ tsp salt

¼ cup sugar

½ cup cold unsalted butter, cubed

¾ cup whole milk (or dairy‑free)

1 tbsp lemon juice or vinegar


FOR THE STRAWBERRIES:

1 lb fresh strawberries, hulled & sliced

2–3 tbsp sugar (optional)


FOR THE WHIPPED CREAM:

1 cup heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract



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Instructions

1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment.


2. In a bowl, whisk flour, baking powder, salt, sugar.


3. Cut in cold butter until mixture is crumbly.


4. Mix milk with lemon juice, add to dry mix, stir just until combined.


5. Drop spoonfuls of dough to form 6 rustic biscuits on the sheet.


6. Bake 15–18 min until lightly golden; cool completely.


7. Toss strawberries with sugar; let them macerate 15–20 min.


8. Whip cream with powdered sugar and vanilla to soft peaks.


9. Assemble: halve biscuits, layer strawberries and cream, top with lid. Serve fresh.




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Notes

Milk can be swapped for oat or coconut milk.

Store cooled biscuits in an airtight container (up to 2 days).

Garnish with edible flowers or fresh mint for an extra charming touch.