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Gluten-Free Strawberry Shortcakes.

Gluten-Free Shortcakes

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8 shortcakes


For the Shortcakes

For the Shortcakes

  • 2 large hard-boiled eggs
  • 1 1/3 cups white rice flour, plus more for dusting (5 1/3 ounces; 152 grams)
  • 2/3 cup potato starch (2 2/3 ounces; 66 grams)
  • 1/4 cup plus 1 tablespoon granulated sugar (2 1/4 ounces; 65 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon xanthan gum
  • 6 tablespoons unsalted butter, cut into 12 pieces (3 ounces; 85 grams)
  • 1 tablespoon butter, melted
  • 3/4 cup cold heavy cream or half-and-half (6 ounces; 170 grams)

For the Topping

  • 1 quart strawberries, hulled and sliced
  • 1/4 cup plus 1 tablespoon granulated sugar (2 1/4 ounces; 65 grams)
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy cream (8 ounces; 226 grams)


  1. For the Shortcakes: Remove the yolks from the hard boiled eggs. Press the yolks through a sieve or chop very finely. Whisk together white rice flour, potato starch, 1/4 cup of the sugar, baking powder, and xanthan gum in a large bowl. Add cubed butter and, using either your hands or a pastry cutter, cut into flour mixture until pea-sized pieces form. Add egg yolks and continue cutting until flour mixture resembles coarse crumbs. Stir in heavy cream with a wooden spoon until incorporated. Let dough stand for 5 minutes.
  2. Generously dust work surface with white rice flour. Turn dough onto work surface and dust with more white rice flour. Gently knead the dough a few times, then pat into a large rectangle, about 1 inch thick. Using a 2-inch round cutter, cut out four dough rounds. Gather up dough scraps, pat into a 1-inch-thick rectangle, and cut out 4 more dough rounds; discard remaining dough scraps. Place dough rounds on a parchment-lined baking sheet and brush the tops with remaining 1 tablespoon melted butter. Sprinkle remaining 1 tablespoon granulated sugar on top. Cover with plastic wrap and refrigerate for 1 hour.
  3. For the Topping: Stir together strawberries, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Using the back of a fork, gently mash a few of the sliced strawberries. Allow strawberries to stand for 1 hour.
  4. In medium bowl, whip heavy cream until soft peaks form. Add remaining 1 tablespoon granulated sugar and 1 teaspoon vanilla extract, and beat until stiff peaks form.
  5. Adjust oven rack to center position and preheat oven to 350°F. Remove plastic wrap from baking sheet and bake shortcakes until edges just turn golden brown, about 12 minutes. Let shortcakes cool on baking sheet for five minutes, then transfer to a wire rack. Serve shortcakes warm or at room temperature, topping with macerated strawberries and whipped cream.