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Gluten-Free Strawberry Shortcake

By Audrey Roberts

Published Mar 5, 2024

5

Read 46 Reviews

Prep 15 minutes mins

Cook 15 minutes mins

Servings 9 servings

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An easy recipe for gluten-free strawberry shortcake. The classic dessert of sweet and fluffy shortcake biscuits layered with strawberries and whipped cream. 

Gluten-Free Strawberry Shortcake

Making a homemade gluten-free strawberry shortcake is super easy! Strawberry shortcake is different than traditional Gluten-Free Strawberry Cake. A classic shortcake is not made with cake but sweet biscuits that are filled with sliced strawberries and whipped cream.

This easy gluten-free dessert recipe uses a sweet version of my Gluten-Free Biscuits to make the shortcakes. So if you have tried my gluten-free biscuit recipe, you are going to love these gluten-free shortcakes!

It only takes a few simple ingredients to make these gluten-free strawberry shortcakes. You can see just how easy it is to make in the recipe step photos and the recipe video.

Gluten-Free Strawberry Shortcake Ingredients

STRAWBERRIES

• strawberries: The strawberries are a star of the recipe. Make sure that your strawberries are ripe.
• granulated sugar: A little bit of sugar brings out the sweetness of the strawberries.

SHORTCAKES

• unsalted butter: The butter adds fat and moisture to the biscuit dough.
• gluten-free all-purpose flour with xanthan gum: This recipe was developed with Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If you use Bob’s Red Mill 1-1 or King Arthur Measure for Measure you will need to add an extra 1/2 cup of flour to the dough.
• baking powder: This gives a lift to the biscuits.
• granulated sugar, pure vanilla extract, & salt: These ingredients add flavor and sweetness to the shortcakes.
• milk & white vinegar: Making homemade buttermilk gives the shortcakes a tender texture.
• egg: The egg is the binder ingredient and gives extra protein that is often needed in gluten-free baking.

WHIPPED CREAM

• heavy whipping cream: The whipping cream should be very cold.
• granulated sugar & pure vanilla extract: These give the sweet flavor to the whipped cream.

How To Make Gluten-Free Strawberry Shortcake

• Preheat your oven to 450°F and grease a large cast iron pan or baking sheet.
• Add 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold.
• Cut the butter into small pieces and put it in the freezer for 5 minutes.
• Slice the strawberries. Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator. (photo 1)
• In a large bowl, add the gluten-free flour, baking powder, salt, and sugar, and stir to combine the ingredients. (photo 2)
• Cut in cold butter (or dairy-free butter) into the flour with a pastry cutter or fork until it looks like the size of small peas.
• Add the pure vanilla extract to the buttermilk. Stir in the buttermilk and the whisked egg and stir until a soft dough forms. The key is to not over mix because over-mixing causes the dough to yield tough shortcakes. The dough will be sticky. (photo 3)
• Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH.
• Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (photo 4 & 5)
• With your hands, form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat shortcakes.
• Use a 3-inch or 2-inch biscuit cutter to cut out the dough. (I used the 3-inch cutter) Do not twist the cutter when cutting; this will crimp the edges and will cause it not to rise well. Reform the dough scraps into a dough round and cut out more shortcakes. Put the shortcakes on a greased large cast iron pan or baking sheet. You will have 9-12 shortcakes to bake. (photo 6)
• Brush the tops of the dough with milk and sprinkle with coarse sugar.
• Bake the shortcakes for 15-20 minutes at 450°F. At the 15-minute point, please check your shortcakes to see if they are golden brown. Please watch your shortcakes because all ovens are different. Allow the shortcakes to cool.
• Add the heavy whipping cream, pure vanilla extract, and sugar to a large bowl and whip with a mixer for 2-3 minutes until stiff peaks form. Instead of making your own whipped cream, you can also use Cool Whip, canned whipped cream, or dairy-free whipped cream. 
• Slice the shortcakes in half, top with strawberries and whipped cream, and enjoy!
• Store leftover shortcakes in an airtight container.

Tips For Making the Best Strawberry Shortcake

• You can use frozen strawberries in place of fresh strawberries. Just make sure to defrost the frozen strawberries.
• You don’t have to make homemade whipped cream. You can use Cool Whip, canned whipped cream, or dairy-free whipped cream.
• If you use Bob’s Red Mill 1-1 or King Arthur Measure for Measure gluten-free flour you will need to add an extra 1/2 cup of flour to the dough.
• It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
• This recipe can be easily made dairy-free by using Smart Balance butter, unsweetened almond milk, and dairy-free whipped cream.

Easy Gluten-Free Strawberry Shortcake

This classic gluten-free strawberry shortcake recipe is a family favorite dessert. You can make this easy gluten-free dessert in just 30 minutes. It’s the perfect dessert for both spring and summer when strawberries are in season!

5 from 20 votes

Gluten-Free Strawberry Shortcakes

By: Audrey Roberts

Servings: 9 servings

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

An easy recipe for gluten-free strawberry shortcake. The classic dessert of sweet and fluffy biscuits layered with strawberries and whipped cream. 

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Ingredients 

1x2x3x

STRAWBERRIES

• ▢ 3 cups sliced strawberries (1 1/2 quarts)
• ▢ 1/4 cup granulated sugar

SHORTCAKES

• ▢ 6 tablespoons unsalted butter
• ▢ 2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup milk
• ▢ 1 tablespoon white vinegar or lemon juice
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/4 cup granulated sugar
• ▢ 1 large egg
• ▢ 2 tablespoons gluten-free all-purpose flour
• ▢ 2 tablespoons milk
• ▢ 2 tablespoons course sugar , (optional)

WHIPPED CREAM

• ▢ 1 cup heavy whipping cream
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 tablespoons granulated sugar

Or substitute with Cool Whip, canned whipped cream or dairy-free whipped cream.

US Customary – Metric

Instructions 

• Preheat oven to 450°F (232°C) and grease a large cast iron pan or baking sheet. 
• Add the white vinegar or lemon juice to the milk and let stand 5 minutes in the refrigerator to stay cold.
• Cut the butter into small pieces and put in the freezer for 5 minutes.
• Slice the strawberries. Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator.
• In a large bowl add the gluten-free flour, baking powder, salt, sugar, and stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• Cut in the cold butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
• Add the 1 teaspoon of pure vanilla extract to the buttermilk. Stir in the buttermilk and the whisked egg and stir until a soft dough forms. The key is to not over mix because over-mixing causes the dough to yield tough shortbread. The dough will be sticky.
• Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.
• Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (see the recipe video)
• With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. 
• Cut out 3-inch or 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges and cause it not to rise well. Reform the dough scraps into a dough round and cut out more shortcakes. Put the shortcake on a greased large cast iron pan or baking sheet.  You will have 9-12 shortcakes to bake.
• Brush the tops of the dough with milk and sprinkle with coarse sugar.
• Bake the shortcake for 15-20 minutes at 450°F (232°C). At the 15-minute point please check your shortcake to see if they are golden brown. Please watch your shortcake because all ovens are different. Allow them to cool.
• Add the heavy whipping cream, pure vanilla extract, and sugar to a large bowl and whip with a mixer for 2-3 minutes until stiff peaks form. Instead of making your own whipped cream you can also use Cool Whip, canned whipped cream or dairy-free whipped cream.
• Slice the shortcake in half, top with strawberries and whipped cream, and enjoy!
• The left-over shortcakes can be stored in an airtight container.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• The best way to measure gluten-free flour is the “spoon & level” method. 
• For dairy-free: Smart balance butter and unsweetened almond milk.
• For egg-free: use Bob’s Red Mill Gluten-Free Egg Replacer. The egg-free sweet biscuits were not as fluffy as the regular sweet biscuits but were still flaky and delicious!
• For vegan: use egg replacer, vegan butter, and plant based milk. 
• I have the K&S Artisan Complete Pastry Cutter Set
• Mama says, “Check all of your labels!”

Nutrition

Serving: 1servingCalories: 357kcalCarbohydrates: 42gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 83mgSodium: 315mgPotassium: 277mgFiber: 4gSugar: 20gVitamin A: 706IUVitamin C: 28mgCalcium: 141mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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