Strawberry Shortcake

This strawberry shortcake recipe was one of the first desserts that we adapted to be gluten-free for the cookbook. It’s always been a crowd-pleaser, and this early success motivated us to keep pushing forward with GF baking, despite some occasional challenges and setbacks along the way.

Courtesy of "Artisanal Gluten-Free Cooking" by Kelli Bronski & Peter Bronski. The Experiment,

Strawberry Shortcake

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    2 cups gluten-free flour 1 egg, beaten
    2 tsp gluten-free baking powder 2/3 cup milk
    1/4 cup sugar 1 quart strawberries (for topping)
    8 tbsp (1 stick) salted butter 1/4 cup sugar (for topping)


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    • 1

      To make the shortcake: Preheat the oven to 450°F. Grease an 8-inch round baking pan.

    • 2

      Stir together the flour, sugar, and baking powder in a bowl. Cut in the butter until the mixture resembles coarse crumbs.

    • 3

      Combine the egg and milk, and add to the dry ingredients. Stir to form a thick batter.

    • 4

      Spread the batter into the prepared pan. Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.

    • 5

      To top the cake: Combine the strawberries and sugar in a bowl, and let sit for at least 15 minutes to allow the juices to run.

    • 6

      Cut the shortcake into 6 pieces. Top each piece with the strawberries and whipped cream.

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