Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

Preheat oven to 425F

Line large baking sheet with parchment paper


 480 g QM Gluten Free Pancake Mix

50 g granulated sugar

1 Tbsp baking powder

½ tsp baking soda

1 tsp salt

226 g cold unsalted butter – cut into cubes

300 ml cold buttermilk

1 large egg

1 tsp vanilla extract

2 Tbsp heavy cream for brushing on top of shortcakes before baking

 1 ½ lbs fresh strawberries, cleaned and sliced.

67 g sugar

Mix sugar into strawberries, cover and refrigerate until ready to assemble.



 In large bowl, whisk the Pancake Mix, sugar, baking powder, baking soda and salt.

 In a separate bowl, whisk together the egg, buttermilk and vanilla.  Set aside.

 Add butter to the dry mixture and cut in with pastry cutter (or your hands) until the butter is in small pieces, about the size of a pea.

 Pour the milk mixture over the dry mixture and using a spatula, mix until a shaggy dough forms.

 Dump dough onto a clean surface, sprinkled with gf flour.  Work the dough until it holds together and then pat down to a 1-inch thickness.  Flour a 3-inch cookie cutter and press straight down into the dough and pull straight back up forming the shortcakes. 

 Place shortcakes, about 1 inch apart, on the parchment lined cookie sheet, and brush with cream. 

 Bake for 15 minutes or until tops are golden brown.  Remove from oven and cool completely on tray.

 To assemble, slice the shortcakes in half, and top the bottom with spoonful of whipped cream and top with strawberries.  Place top half of shortcake on and top with another spoonful of whipped cream and strawberries. 

 Serve immediately and enjoy


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