Strawberry Shortcake

One of the best things about summer, is that it is the season for berries. There is such a variety in berries and the recipes they can be featured in are endless. One of my favorite summer desserts is strawberry shortcake.

Some prefer their strawberry shortcake to have a soft cake, but my family has always made scones to pair with strawberries and whipped cream. My scone recipe is lightly sweetened so that the sweetness and the flavor of the strawberries stand out. This scone doubles as a classic tea scone that is delicious with butter and jam or lemon curd and cream. These scones can also be dressed up with some blueberries!

Here is the process…

In a large mixing bowl, add the flour, baking powder, baking soda, sea salt, and maple sugar. Mix all the ingredients together.

Next, add in the butter and use a pastry cutter to chop up the butter until it resembles pea sized crumbs. Then add in 1 beaten egg, lemon juice, and almond milk. Mix together until all ingredients are well incorporated and the dough is a little sticky.

Then lightly flour a wood pastry or chopping board and place the dough on it. Use your hands to shape the dough into a 7” X 7” round. Cover the board with plastic wrap and place it in the freezer for 10 minutes.

While the dough is in the freezer, preheat the oven to 400 degrees Fahrenheit. Once the 10 minutes have passed, remove the pastry board and dough from the freezer and use a knife to cut a vertical line through the center of the round. Next, cut the dough into 3 triangles on each side. (as pictured below)

Don’t stress about making perfect cuts, you can see I didn’t! Now place the scones onto a baking sheet lined with parchment paper or a silicone mat. (make sure your baking sheet can withstand the higher oven temperature. If not, lower the temperature and bake for a few minutes longer) Bake for about 20-22 minutes or until scones are a light golden brown. Let the scones cool for 5 minutes and then use a spatula to move them to a cooling rack.

Once the scones are completely cool, cut the scones in half and add your sliced strawberries and whipped cream of choice. For my homemade coconut whipped cream recipe, go to my Coconut Chocolate Dream Cake page. For other scone recipes, try my Orange Currant Scones.

Strawberry shortcake storage notes and tips

• The scones are best stored up to 2 days at room temperature in a sealed bag / container or up to 3 days in the refrigerator
• The scones can be stored in the freezer for 1 week. They may crumble more easily if stored for longer.
• Let the scones thaw for about 10-15 minutes after being in the freezer and toast them before eating (the result is they taste freshly baked)

Strawberry Shortcake

bakingglutenfreememories

This strawberry shortcake recipe is very easy to make and tastes so good. The shortcake can even be used as a classic tea scone by pairing it with butter and jam or lemon curd and cream!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Servings 6

Ingredients

  

• 2 cups King Arthur's Gluten Free Measure for Measure flour (262g)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon sea salt
• 2 tablespoons maple sugar or cane sugar
• ½ cup + 2 tablespoons unsweetened almond milk (152ml)
• 7 tablespoons Miyoko's Creamery Organic European Style Cultured Vegan Butter, Unsalted (cold) (You can substitute the same amount with real butter. However, other vegan butters may vary the outcome.)
• 1 egg, beaten
• 1 teaspoon lemon juice
• 2 cups strawberries, sliced (sprinkling sugar on top is optional)
• dairy free whipped cream of choice

Instructions

 

• In a large mixing bowl, add the flour, baking powder, baking soda, salt, and maple sugar. Mix all of the ingredients together.
• Then add in the butter and use a pastry cutter to chop it up until it resembles pea sized crumbs.
• Next, add in the beaten egg, lemon juice, and almond milk. Mix together until all ingredients are well incorporated and the dough becomes a little sticky.
• Then lightly flour a wood pastry or cutting board and place the dough on it. Use your hands to shape the dough into a 7'' x 7'' round. Cover the board with plastic wrap and place it in the freezer for 10 minutes.
• While the dough is in the freezer, preheat the oven to 400°F. Once the 10 minutes have passed, remove the board and dough from the freezer and use a knife to cut a vertical line through the center of the round. Next, cut the dough into 3 triangles on each side, making a total of 6 triangular scones.
• Now place the scones on a baking sheet lined with parchment paper or a silicone mat. (make sure your baking sheet can withstand the higher temperature. If not, lower the oven temperature and bake for a few minutes longer than specified)
• Bake the scones for 20-22 minutes or until they turn a light golden brown color. Let the scones cool for 5 minutes before moving them with a spatula to a cooling rack.
• Once the scones are cool, you can cut the scones in half and layer them with strawberries and whipped cream.