Gluten-Free Strawberry Matcha Shortcake: A Delightful and Adaptable Dessert
Discover a delightful gluten-free strawberry matcha shortcake recipe, perfect for any occasion. This guide covers ingredients, step-by-step instructions, and tips for a light, airy, and flavorful dessert.
Ingredients
- 2 cups Gluten-Free Flour Blend (ensure it contains xanthan gum)
- 1/2 cup Granulated Sugar (adjust to taste)
- 1 teaspoon Baking Soda
- 2 tablespoons Matcha Powder (culinary grade)
- 1 lb Fresh Strawberries (sliced for topping)
- 2 units Large Eggs
- 1/4 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Plant-based Cream (for whipping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
- Whisk together the gluten-free flour blend, granulated sugar, and leavening agent in a large bowl. Ensure there are no lumps.
- Cut in the cold unsalted butter using a pastry blender or your fingertips. The mixture should resemble coarse crumbs. This creates flaky layers.
- In a separate bowl, combine the plant-based beverage and a binding agent. Stir until well mixed.
- Pour the wet components into the dry mixture. Mix gently until just combined. Be careful not to overmix the batter.
- Turn the pastry out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a round cutter to form individual biscuits.
- Place the cut biscuits on the prepared baking sheet. Bake for 12-15 minutes. They should be golden brown.
Tried this recipe?Let us know how it was!