Gluten Free Strawberry Shortcake

Introduction

This Gluten Free Strawberry Shortcake is a fresh, classic dessert made with tender gluten-free biscuits, juicy strawberries, and fluffy whipped cream. It’s the kind of simple, crowd-pleasing treat that feels special without being complicated. Perfect for warm-weather gatherings or a quick homemade dessert, this recipe keeps everything light, naturally sweet, and full of bright strawberry flavor. Even better, no one will guess it’s gluten-free because every bite is soft, buttery, and perfectly balanced.

Why You’ll Love This Recipe

• Light, fluffy texture with a buttery, tender crumb
• Naturally sweet strawberries bring vibrant flavor
• Simple ingredients you likely already have
• Perfect for spring, summer, and celebrations
• Easy to make ahead and assemble when ready
• Completely gluten-free without sacrificing taste

Ingredients Needed

For the Gluten-Free Biscuits

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1 large egg

For the Strawberries

• 1 lb fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tsp lemon juice

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture looks crumbly with small pea-sized pieces.
4. Add milk, vanilla, and egg, then gently mix until a soft dough forms.
5. Scoop or shape dough into rounds and place on the baking sheet. Bake for 15–18 minutes until lightly golden.
6. Toss sliced strawberries with sugar and lemon juice. Let them sit for at least 20 minutes to release juices.
7. Whip the cream with powdered sugar and vanilla until soft peaks form.
8. Slice biscuits in half, layer with strawberries and whipped cream, then top with the other half and more cream if desired.

Tips for Success

• Keep butter cold for the best flaky texture
• Don’t overmix the dough to avoid dense biscuits
• Let strawberries sit long enough to create a syrup
• Use a quality gluten-free flour blend for best results
• Chill your mixing bowl before whipping cream for better volume

Variations & Substitutions

• Use coconut cream for a dairy-free whipped topping
• Swap strawberries for mixed berries or peaches
• Add a touch of almond extract for extra flavor
• Make mini shortcakes for individual servings
• Use maple syrup instead of sugar for a natural sweetness twist

Serving Suggestions

• Serve chilled on warm days for a refreshing dessert
• Pair with a scoop of vanilla ice cream
• Add fresh mint for a bright, fresh finish
• Drizzle with a little strawberry syrup for extra flavor
• Serve as a brunch dessert or special breakfast treat

Storage & Reheating

Store biscuits separately in an airtight container at room temperature for up to 2 days. Refrigerate strawberries and whipped cream for up to 3 days. For best results, assemble just before serving. Biscuits can be frozen for up to 2 months and reheated in the oven at 300°F until warm.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.

Can I make this ahead of time?
Yes, prepare all components separately and assemble right before serving.

How do I make this dairy-free?
Use plant-based butter, dairy-free milk, and coconut whipped cream.

What’s the best gluten-free flour to use?
A 1:1 gluten-free baking flour with xanthan gum works best.

Can I make the biscuits sweeter?
Yes, add an extra tablespoon of sugar to the dough if desired.

kitchen recipe lab

Gluten Free Strawberry Shortcake

This Gluten Free Strawberry Shortcake is a light, classic dessert made with tender gluten-free biscuits, juicy macerated strawberries, and fluffy whipped cream. It’s simple, fresh, and perfect for warm-weather gatherings or an easy homemade treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1 large egg
• 1 lb fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Equipment

• mixing bowl
• whisk
• baking sheet
• parchment paper
• pastry cutter or fork
• electric mixer or whisk

Method

 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs with small pea-sized pieces.
4. Add milk, vanilla extract, and egg, then gently mix until a soft dough forms.
5. Shape the dough into rounds and place on the baking sheet. Bake for 15–18 minutes until lightly golden.
6. Toss sliced strawberries with sugar and lemon juice and let sit for at least 20 minutes to release juices.
7. Whip the cream with powdered sugar and vanilla extract until soft peaks form.
8. Slice biscuits in half, layer with strawberries and whipped cream, then top with the other half and more cream if desired.

Notes

Keep butter cold for flaky biscuits and avoid overmixing the dough. Let strawberries rest long enough to release their juices. For dairy-free options, use plant-based butter, milk, and coconut whipped cream. Biscuits can be made ahead and assembled just before serving for best texture.