Mini Gluten Free Strawberry Shortcake


12 oz Strawberries, hulled and sliced

1/2 tsp lemon zest

2 Tbsp Lemon juice

3 Tbsp plus 1 tsp packed light brown sugar

1 1/2 cups (12 oz) whole milk Greek yogurt

2 tsp vanilla

1 cup gluten free flour

1 tsp aluminum free baking powder 

1/4 tsp baking soda

1/8 tsp salt

4 Tbsp chilled organic unsalted butter, cut into pieces. 

1 large egg, lightly beaten

2 tsp coarse sugar (optional)


1. Place rack in center of oven and preheat oven to 425 degrees F. Line baking sheet with parchment. In a medium bowl, toss strawberries, lemon zest, lemon and 1 tsp brown sugar.  In a small bowl, mix 1 cup of yogurt with vanilla and 1 Tbsp brown sugar. Cover and refrigerate. 

2. In a food processor, pulse flour, remaining 2 Tbsp brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture looks like sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into flat disk about 6 inches by 1/2 inch. Using a floured 2 inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with course sugar, if desired. 

Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with sweetened yogurt, strawberry mixture and biscuit tops. 

Serve immediately. 

Options:  you can add “faux” Nutella to the yogurt mixture for a chocolate twist. 

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