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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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.