Strawberry Shortcake
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!
Ingredients
- 2 cups Cup4Cup Gluten Free Flour or King Arthur Gluten Free Measure For Measure Flour (322g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup cane sugar (117g)
- ½ cup + 2 tablespoons unsweetened oat or almond milk (152ml)
- 7 tablespoons cold butter, unsalted see blog notes for vegan option
- 1 egg, beaten
- 1 teaspoon lemon juice
- 2 cups strawberries, sliced (sprinkling sugar on top is optional)
- whipped cream
Instructions
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, and 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 milk. Mix together until all ingredients are well incorporated and the dough forms into a ball. The dough will be a little sticky.
- Then lightly flour a flat surface and place the dough on it. Use your hands to shape the dough into a 7'' x 7'' round with about 1 ¼'' height. Cut out scones with a round cookie / biscuit cutter. (I used a 2 ½'' cutter) Then place the scones on a plate lined with parchment paper and cover with plastic wrap. Freeze the scones for 15 minutes.
- While the dough is in the freezer, preheat the oven to 400°F. Remove the scones from the freezer and place them on a baking sheet lined with parchment paper or a silicone mat. (Ensure the baking sheet can withstand the high temperature)
- Bake the scones for 26-28 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.