An easy recipe for Gluten-Free Strawberry Shortcake. Fluffy, flaky and sweet biscuits topped with strawberries and whipped cream. The recipe also has a dairy-free and vegan option.
Gluten-Free Strawberry Shortcake
Making homemade gluten-free strawberry shortcakes are super easy! Shortcakes are 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 Buttermilk Biscuits to make the shortcakes. So if you have tried my gluten-free biscuits, you are going to love these gluten-free shortcakes!
You can see just how easy it is to make gluten-free shortcakes in the recipe video.
How To Make Gluten-Free Strawberry Shortcakes
- Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator. (photo 1)
- Preheat your oven to 450°F.
- Cut the butter into small pieces and put it in the freezer for 10 minutes.
- If you do not have buttermilk, make your own buttermilk by adding 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. You can also make buttermilk out of dairy-free milk.
- In a large bowl, add the gluten-free flour, baking powder, salt, 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 (or egg replacer) 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 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.
Can I Use Frozen Strawberries?
You sure can! Just make sure to defrost the strawberries.
Do I Have To Make Homemade Whipped Cream?
You can enjoy these strawberry shortcakes with your favorite whipped topping. You can use Cool Whip, canned whipped cream or your favorite brand of dairy-free whipped cream.
Gluten-Free Flour
These gluten-free shortcakes were made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum included in the mix.
Most gluten-free all-purpose flour blends on the market now have the starches and the xanthan gum already mixed in them. Xanthan gum is important because it helps to replace the elasticity and texture of gluten.
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.
This recipe will not work with almond or coconut flour.
Tips For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a dry measuring cup (not a Pyrex measuring cup used for liquid). After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for because the flour often gets compacted in the bags.
Gluten-Free and Dairy-Free Strawberry Shortcakes
I have also included a dairy-free option for this gluten-free strawberry shortcake recipe. Half of my family is also dairy-free (including me), so I always try and have a dairy-free option for my recipes.
For the dairy-free option, I used Smart Balance butter and unsweetened almond milk that I added white vinegar to make dairy-free buttermilk. So, now you too can enjoy gluten-free and dairy-free strawberry shortcake.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew or coconut milk. I also like baking with coconut oil, Earth Balance or Smart Balance butter.
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Strawberry Shortcakes {Dairy-Free & Vegan Option}
Ingredients
STRAWBERRIES
- 3 cups sliced strawberries (1 ½ quarts)
- ¼ cup granulated sugar
SHORTCAKES
- 6 tablespoons unsalted butter dairy-free/Vegan use Smart Balance 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 gluten-free baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or make dairy-free buttermilk) Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use unsweetened almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar
- 1 large egg egg-free/Vegan use Bob's Red Mill Gluten-Free Egg Replacer
- 2 tablespoons gluten-free all-purpose flour I like Pillsbury gluten-free
- 2 tablespoons milk Dairy-free use unsweetened almond, cashew, or coconut milk
- 2 tablespoon course sugar
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.
Instructions
- Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 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. You can also make buttermilk out of dairy-free milk.
- Preheat oven to 450° F.
- 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 (or egg replacer) 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 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.
- 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. 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.
Video
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. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For dairy-free option use 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!
- If vegan use egg replacer, dairy-free butter, and dairy-free milk.
- I have the K&S Artisan Complete Pastry Cutter Set
- Mama says, "Check all of your labels!"
Karen says
Excellent!
Erica says
Best recipe ever! Even the non vegan and non gluten free people in my house loved it! Gone within a day!
Bonnie Stevens says
My husband said, “Grand slam!!””Make it again!!” I followed the recipe using milk alternative and a duck egg. I have found recently that duck give more loft to gluten free baking.
Twila says
Delicious! My whole family loved them! I will definitely make these again!
Cheyanne says
Hello! Just made these shortcakes and they came out great! I spooned the dough onto some parchment paper for more of a rustic looking shortcake. They’re slightly crunchy on the outside/soft on the inside… and tastes delicious! Thank you for sharing the recipe.
Teri says
Made these last night. Used blueberries and topped with vanilla lactose free ice cream. . Turned out great. Love the little video.
Audrey says
Thank you so much Teri for the wonderful 5-star recipe review! I am so happy that you enjoyed the shortcakes. I love blueberries and cream too. Thanks for your kind words about the video, I am trying to make more recipe videos. Thank you again for the recipe review!