Heather’s parents were in town, so we of course had a dinner. I had been dying to make this (and try my hand at gluten-free biscuits!) for months, so with summer coming and berries in season, I finally had my big moment. We served these with homemade whipped cream plated in beautiful hand-thrown bowls made by Heather’s mother, Bobbie. Everyone took a turn at whipping the cream, and dessert was a community-minded smash hit.
To toot my own horn, this shortcake was so good that our guests had no idea it was gluten-free! Plus I heated the leftover biscuits in the oven the next day, smeared them with butter and jam, and fed them to my favorite English eater, who swore they were scones. It’s the dessert that keeps on giving!
Now that I’ve bragged about them, I want to share one tip:
Make sure that you keep checking on the shortcakes as they bake, because they don’t brown at the same rate as regular biscuits. Press on the tops in the center of the cake; when they are done, they will feel firm and resist the pressure. For a great recipe for regular biscuits, go to one of my favorite food blogs out there, Simply Recipes.
Enjoy this with some people you love. Happy Memorial Day!
Strawberry Peach Shortcake
- 3 pints of strawberries, rinsed, trimmed, and sliced thin
- 1-2 ripe peaches, rinsed, quartered, and sliced thin
- ½ cup sugar (brown or cane sugar)
Mix berries and peaches with sugar, and let them macerate for at least 30 minutes (which means let them sit so they release their juices), preferably longer. Mash slightly with a fork.
For whipped cream:
- 1 pint chilled heavy whipping cream
- ½ cup powdered sugar
- 1 tsp. vanilla extract
Chill a large mixing bowl and whisk in the freezer. Pour whipping cream into bowl, and beat with a whisk (or chilled hand mixer) until stiff peaks form, or 10 minutes. Beat in powdered sugar and vanilla to taste. Can be made slightly ahead, but keep chilled until serving.
For gluten-free biscuits:
- 3 cups gluten-free self-raising flower
- 3 heaping tbsp. sugar
- 3 tbsp. powdered sugar
- 4 tsp. baking powder
- 1 tbsp. xantham gum
- 1 tbsp. guar gum
- 1 tsp. salt
- ½ cup shortening (I used organic butter)
- 1 cup milk (I used whole milk)
- 2 egg whites
- Optional: reserve beaten egg yolks as a brushed-on glaze for biscuits
Mix dry ingredients in a bowl. Place in food processor with shortening, and pulse a few times until mixture resembles coarse meal or peas. Add milk and egg whites, and pulse a few more times until dough is soft and holds together well. Roll or pat dough out on a gluten-free-floured surface until it is about 1-inch thick. Cut into squares with a knife, then reshape into rounds and place on a buttered baking sheet.
Optional: brush biscuits with egg yolk and dust with sugar before baking for a pretty glazed look.
Note: I adapted this recipe from one I found on Simply Recipes. Click here for that recipe, which includes instructions on how to make regular biscuits.