When it comes to gluten-free baking, King Arthur Baking Company has long been a trusted name. Their gluten-free flour blends and recipes have made it possible for those with gluten sensitivities or celiac disease to enjoy baked goods without compromise. One such recipe that has captured the hearts of many is the King Arthur Gluten-Free Strawberry Shortcake. This classic dessert, reimagined to be gluten-free, is a perfect blend of tender cake, fresh strawberries, and whipped cream. In this blog post, we’ll dive deep into what makes this recipe so special, how to make it, and why it’s a must-try for anyone, gluten-free or not.
Strawberry shortcake is a timeless dessert that evokes memories of summer picnics and family gatherings. However, for those who need to avoid gluten, traditional recipes can be off-limits. That’s where King Arthur’s gluten-free version comes in. Using their high-quality gluten-free flour blend, this recipe delivers a cake that is just as tender and flavorful as its gluten-containing counterpart. The result is a dessert that everyone can enjoy, regardless of dietary restrictions.
Moreover, King Arthur’s recipe is designed to be simple and approachable. Even if you’re new to gluten-free baking, you’ll find the instructions easy to follow. The recipe also allows for customization, so you can adjust the sweetness or add your own twist to the classic strawberry shortcake.
Before you start baking, it’s important to gather all the necessary ingredients. Here’s a list of what you’ll need to make King Arthur Gluten-Free Strawberry Shortcake:
| Ingredient | Quantity |
|---|---|
| King Arthur Gluten-Free All-Purpose Flour | 2 cups |
| Granulated Sugar | 1/2 cup |
| Baking Powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Unsalted Butter (cold) | 1/2 cup |
| Milk (or non-dairy alternative) | 2/3 cup |
| Vanilla Extract | 1 teaspoon |
| Fresh Strawberries | 2 cups (sliced) |
| Whipped Cream | 1 cup |
Now that you have all your ingredients ready, let’s walk through the steps to create this delicious gluten-free strawberry shortcake.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the shortcakes from sticking and make cleanup easier.
In a large mixing bowl, whisk together the King Arthur Gluten-Free All-Purpose Flour, granulated sugar, baking powder, and salt. Ensure that the ingredients are well combined to avoid any lumps in your batter.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a tender and flaky texture in your shortcakes.
In a separate bowl, mix the milk and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a round cutter to cut out individual shortcakes and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean.
Once the shortcakes have cooled slightly, slice them in half horizontally. Layer the bottom half with fresh sliced strawberries and a dollop of whipped cream. Place the top half of the shortcake over the strawberries and cream, and finish with another dollop of whipped cream and a few more strawberry slices.
To ensure your gluten-free strawberry shortcake turns out perfectly every time, here are a few tips to keep in mind:
While you can experiment with other gluten-free flour blends, King Arthur’s blend is specifically formulated to mimic the texture and flavor of traditional flour. Using a different blend may alter the final result.
Yes, you can easily make this recipe dairy-free by substituting the butter with a plant-based alternative and using a non-dairy milk such as almond or oat milk.
Store any leftover shortcakes in an airtight container at room temperature for up to two days. If you’ve already assembled the shortcakes with strawberries and cream, it’s best to store them in the refrigerator and consume them within a day.
Yes, you can freeze the baked shortcakes for up to three months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
King Arthur’s Gluten-Free Strawberry Shortcake is a testament to the fact that gluten-free baking doesn’t have to be complicated or lackluster. With the right ingredients and a little care, you can create a dessert that is just as delicious and satisfying as the traditional version. Whether you’re baking for someone with gluten sensitivities or simply looking to try something new, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of summer with every bite of this delightful gluten-free strawberry shortcake.
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