Gluten-Free Baking Mix Strawberry Shortcake

This classic summer dessert comes together in 3 easy steps: macerate the strawberries, make shortcake with gluten-free pancake and baking mix, and whip the cream.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1 cup granulated sugar, divided
  • 2½ cups gluten-free pancake and baking mix
  • 6 Tbsp. butter
  • 2 large eggs, lightly beaten
  • 6 Tbsp. cold water
  • 1 cup heavy whipping cream
  • 1 Tbsp. confectioners’ sugar
  • 1 tsp. vanilla

Directions

  • In a medium bowl, gently combine ⅔ cup granulated sugar and strawberries. Chill in the refrigerator for at least 30 minutes.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, using a pastry blender, cut butter into gluten-free pancake and baking mix and until fully incorporated. Stir in egg and water 1 tablespoon at a time until you have a stiff but workable dough. You may not need all 6 tablespoons.
  • Drop 2 tablespoons of dough per biscuit on prepared baking sheet about 2" apart. Sprinkle with remaining granulated sugar. Bake for 12–15 minutes until light brown.
  • In a large chilled bowl, beat whipping cream, confectioners’ sugar, and vanilla until stiff peaks form.
  • To assemble, slice each biscuit in half. Fill each biscuit with 2 tablespoons sliced strawberries and juice. Place the top on each biscuit and add another tablespoon of strawberries on top. Dollop with whipped cream. Serve immediately.

Recipe Information

Serves: 12

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1 cup granulated sugar, divided
  • 2½ cups gluten-free pancake and baking mix
  • 6 Tbsp. butter
  • 2 large eggs, lightly beaten
  • 6 Tbsp. cold water
  • 1 cup heavy whipping cream
  • 1 Tbsp. confectioners’ sugar
  • 1 tsp. vanilla

Directions

  • In a medium bowl, gently combine ⅔ cup granulated sugar and strawberries. Chill in the refrigerator for at least 30 minutes.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, using a pastry blender, cut butter into gluten-free pancake and baking mix and until fully incorporated. Stir in egg and water 1 tablespoon at a time until you have a stiff but workable dough. You may not need all 6 tablespoons.
  • Drop 2 tablespoons of dough per biscuit on prepared baking sheet about 2" apart. Sprinkle with remaining granulated sugar. Bake for 12–15 minutes until light brown.
  • In a large chilled bowl, beat whipping cream, confectioners’ sugar, and vanilla until stiff peaks form.
  • To assemble, slice each biscuit in half. Fill each biscuit with 2 tablespoons sliced strawberries and juice. Place the top on each biscuit and add another tablespoon of strawberries on top. Dollop with whipped cream. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat14g
Saturated Fat8g
Cholesterol75mg
Sodium280mg
Total Carbohydrate38g
Dietary Fiber1g
Sugars20g
Protein3g