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Gluten Free Peach Shortcakes

Gluten free peach shortcakes are served open face and topped with fresh homemade whipped cream for a tasty summertime dessert. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 6 servings
Author: Megan


For the Cream Biscuits:

  • 1 cup gluten free flour blend
  • 1/4 tsp xanthan gum (if your blend doesn't already contain it)
  • 1/2 tsp salt
  • 1/2 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/2 cup heavy cream (plus additional 1/4 cup if needed)

For the Peach Topping:

  • 2-3 large ripe peaches
  • 1 tbsp granulated sugar
  • 2 tps pure vanilla extract

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract


For the biscuits:

  • Preheat oven to 425 degrees Fahrenheit.
  • Add flour, salt, baking powder and sugar in a bowl. Mix together with a fork.
  • Slowly add 1/2 cup of heavy cream, mixing together with a fork. If the dough has come together then you do not need to add anymore cream. If it is not holding together add up to 1/4 cup more cream.
  • On a floured surface, knead together the dough for about a minute being careful not to over-knead.
  • Pat the dough into a large square about 1/2 inch thick. Cut into 6 squares.
  • Place on a parchment lined baking sheet.
  • Bake for 15-18 minutes, until the biscuits are lightly browned

For the Peaches:

  • Cut the peaches along the seam all the way around. Twist the halves separate ways and then cut out the pit. Slice peaches and put in a bowl.
  • Add sugar and vanilla extract and give the peaches a stir until they are well coated.
  • Set aside and let the juices come out.

For the Whipped Cream:

  • To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until almost stiff.
  • Add in sugar and vanilla extract and continue to blend until the whipped cream has stiff peaks.

To Assemble:

  • To assemble, place a biscuit on a plate, flat side facing up.
  • Spoon the peaches over the biscuit (don't forget all those juices!) and top with a dollop of whipped cream.
  • Makes 6 open faced shortcakes.
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