Gluten Free Strawberry Shortcake
Ingredients
The shortcakes
-
8
tablespoons
cold unsalted butter
-
⅓
cup
nonfat milk
-
⅓
cup
nonfat plain Greek yogurt
-
1 ½
cups
1:1 Bob’s Red Mill Gluten Free Baking Flour Blend
-
1
cup
old fashioned rolled oats
-
⅓
cup
light brown sugar
-
1
tablespoon
baking powder
-
½
teaspoon
kosher salt
-
to taste
optional
sparkling or turbinado sugar for topping
For serving
-
1
pound
fresh strawberries
-
2
tablespoons
granulated sugar
-
1
tablespoon
Grand Marnier
-
to taste
optional
whipped cream
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the strawberries by mixing them with granulated sugar and Grand Marnier, then refrigerate.
- Cut the cold butter into small pieces and freeze it.
- Combine the flour blend, oats, brown sugar, baking powder, and salt in a food processor, then add the butter and pulse until crumbly.
- Mix the milk and Greek yogurt, then add to the dry ingredients and pulse until just combined.
- On a floured surface, pat the dough into a rectangle, fold it, and cut into 6 squares.
- Transfer to the baking sheet, brush with milk, and sprinkle with oats and sugar.
- Bake for 18 to 20 minutes until golden, then cool for 10 minutes.
- Serve by splitting the shortcakes and topping with strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
6 shortcakes
Calories
458
Total fat
18g
Total carbohydrates
71g
Total protein
9g
Sodium
20mg
Cholesterol
41mg
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