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Red, White, and Blue Gluten Free Shortcake
Crumbly, gluten and soy free shortcakes, sweet, fresh berries, gluten and soy free ice cream and fresh homemade whipped cream. Red, White and Blue Gluten Free Shortcake is a fabulous and “safe” dessert to celebrate this summer.
Servings Prep Time
6-8shortcakes 30minutes
Cook Time
10-15minutes
Servings Prep Time
6-8shortcakes 30minutes
Cook Time
10-15minutes
Ingredients
Gluten Free Shortcakes (from Namaste Foods)
Berries
Whipped Cream
Instructions
Gluten Free Shortcake
  1. Preheat Oven to 450 degrees Fahrenheit
  2. In a small bowl, whisk egg then whisk in milk. Set aside.
  3. Meanwhile, combine all the dry ingredients. Using a pastry cutter or two knives/forks, cut the butter into the dry ingredients. Keep working until butter is evenly distributed and the butter is smaller than the size of small peas.
  4. Add in the liquid ingredients and mix until just combined. Be careful not to over-mix or the shortcakes can be tough.
  5. Drop batter by the spoonful onto a baking sheet lined with parchment paper. With damp fingers, gently smooth out the dough to your desire.
  6. Bake for 10-12 minutes until golden brown. Recipe will make 10-12 biscuit sized or 6-8 shortcake sized cakes.
Berries
  1. Wash, trim, hull, and slice up berries. In a medium sized mixing bowl, combine berries and sugar. Cover with plastic wrap and chill until ready to serve
Whipped Cream
  1. In a medium sized mixing bowl, whip heavy cream with electric mixer until soft peaks form. Add sugar and vanilla. Whip until stiff peaks form.
  2. If making whipped cream ahead, cover with plastic wrap directly on the surface of the whipped cream.
Assemble and Enjoy
  1. Slice Gluten Free Shortcakes in half. Layer cake, ice cream, berries, whipped cream then top with the top of the shortcake. Enjoy!
Recipe Notes
  1. I prefer drop biscuit style biscuits and shortcakes.  However, if you prefer perfectly round shortcakes, you can press or roll the dough to make 3/4″ thick circles. Again, be careful not to overwork the dough.
  2. The original shortcake recipe suggests increasing the sugar in the dough to 1/3 cup.  As a diabetic, I chose not to add the additional sugar as the whipped cream, ice cream and berries are all sweet.  This dessert was plenty sweet, so I don’t feel it’s necessary, but feel free to increase the sugar in the shortcakes if you so desire.