Simple, tender Gluten-Free Strawberry Shortcake that's loaded with fresh strawberries, piles of softly whipped cream, and sweetened just with maple syrup.
Preheat the oven to 400 F. Line a baking sheet with parchment or a baking mat.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Drizzle in the maple syrup then slowly pour in the buttermilk, using just enough to hold the dough together. Turn out onto a piece of parchment lightly floured with oat flour and knead the dough together for about a minute.
Roll and pat the dough into a small rectangle about 1/3-inch thick. Cut out eight 2-inch rounds (I used a small glass) and place on the prepared baking sheet. Place in the oven and bake for about 15-20 minutes, checking at 15 minutes to see if they are lightly golden. Check the bottoms to make sure they are not getting too dark; if so, remove from oven.
Remove cakes from oven and place on a wire rack to cool completely. When ready to serve, split the cakes in half and fill with the cream and berries. Shortcakes are best served the day they are made.
Notes
Need substitutions? Try sorghum flour for the oat and cane sugar for the coconut sugar.