Gluten-Free Strawberry Shortcakes

Okay, so I’ve always loved strawberry shortcake. But finding a good gluten-free version? Not so easy. Until now.

These shortcakes are soft, buttery, and totally gluten-free. The strawberries are juicy, and the whipped cream? Super fluffy.

If you’ve been missing this classic dessert, you’ve gotta try this. I’ll walk you through it—step by step.

Why You’ll Love This Gluten-Free Strawberry Shortcake Recipe

• Perfectly Fluffy & Tender Biscuits: Thanks to the gluten-free flour blend, these shortcakes are soft and light with the ideal crumb texture that you’re looking for.
• Fresh Strawberries: Sweetened, sliced fresh strawberries that add the perfect balance of tart and sweet.
• Whipped Cream: A light, fluffy topping that melts in your mouth and enhances the strawberries and biscuits.
• Quick and Easy: This dessert comes together in about an hour, making it a fantastic choice for last-minute gatherings or casual indulgence.
• Dairy-Free Options: With simple substitutions, this recipe can easily be made dairy-free, making it inclusive for those with dietary preferences or restrictions.
• Naturally Sweetened: The sweetness from the strawberries and a bit of sugar is all that’s needed to make this dessert irresistibly tasty, without being overly sugary.

Required Kitchen Tools

Before you dive into this delightful dessert, make sure you have the following kitchen tools on hand:

• Mixing Bowls: For combining the dry and wet ingredients.
• Measuring Cups & Spoons: Accurate measurements for the best results.
• Hand Mixer or Stand Mixer: To make the whipped cream smooth and fluffy.
• Baking Sheet: To bake the shortcakes on.
• Parchment Paper or Silicone Baking Mat: To line your baking sheet for easy cleanup.
• Serrated Knife: For slicing the strawberries.
• Serving Plates or Bowls: To serve the finished shortcakes.
• Cooling Rack (optional): For allowing the shortcakes to cool evenly after baking.

Ingredients

Here’s a breakdown of the ingredients you’ll need to create this delicious dessert:

For the Shortcakes:

• 1 ¼ cups Gluten-Free Flour Blend: I recommend using a high-quality gluten-free flour blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for the best results.
• ⅔ cup Sugar: Granulated white sugar adds sweetness to the shortcakes.
• 2 teaspoons Gluten-Free Baking Powder: This helps the shortcakes rise and stay fluffy.
• ½ teaspoon Salt: Enhances the overall flavor of the shortcakes.
• ⅔ cup Buttermilk (or Dairy-Free Milk): For a rich, moist texture. If you prefer dairy-free, use a dairy-free milk like almond milk with 1 teaspoon of white vinegar to mimic the tang of buttermilk.
• ¼ cup Oil: I used avocado oil for a mild flavor and rich texture, but you can substitute with melted butter or any neutral oil.
• 1 Large Egg: This helps bind the ingredients and adds structure to the shortcakes.
• 1 teaspoon Gluten-Free Vanilla Extract: A hint of vanilla adds warmth and depth to the flavor.

For the Strawberries:

• 1 lb Fresh Strawberries: You’ll need a good amount of strawberries to make the filling. Fresh strawberries work best, but frozen will do in a pinch (just thaw them out beforehand).
• 2 tablespoons Sugar: Helps draw out the juice from the strawberries and makes them sweet and syrupy.

For the Whipped Cream:

• Whipped Cream (or Dairy-Free Whipped Cream): You can make homemade whipped cream with heavy cream or use dairy-free whipped topping for a lighter version. If you’re feeling adventurous, you can even add a bit of powdered sugar to sweeten it.

Step-by-Step Instructions

Making these gluten-free strawberry shortcakes is easier than you might think. Just follow these simple steps, and you’ll have a delicious dessert ready in no time!

1. Prep the Strawberries

Start by preparing your strawberries. Wash them thoroughly and slice them into thin pieces.

• Tip: Slice the strawberries into even slices to ensure they’re consistent in size, which will help when assembling the shortcakes.
• Place the sliced strawberries in a bowl and toss them with 2 tablespoons of sugar. This will help release their natural juices and create a syrupy consistency. Let them sit for about 15-20 minutes while you prepare the shortcakes.

2. Make the Shortcake Dough

In a medium mixing bowl, combine all of the dry ingredients for the shortcakes.

• Gluten-Free Flour Blend: Use a quality blend designed for baking. This ensures a light texture and structure for your shortcakes.
• Sugar, Baking Powder, Salt: Whisk these dry ingredients together to make sure everything is evenly distributed.

In a separate bowl, whisk together the wet ingredients:

• Buttermilk (or Dairy-Free Milk), Oil, Egg, and Vanilla Extract.

Now, pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix – you want to keep the dough light and fluffy.

• Tip: If the dough feels a bit too wet, you can add a spoonful of extra gluten-free flour. It should be slightly sticky but hold its shape when dropped onto a baking sheet.

3. Shape the Shortcakes

Turn the dough out onto a lightly floured surface (using gluten-free flour). Pat it into a rectangle or circle, about 1 inch thick.

• Tip: Don’t overwork the dough; just gently press it together. This will help the shortcakes remain tender.
• Use a biscuit cutter or a drinking glass to cut the dough into rounds. Place each round onto your prepared baking sheet lined with parchment paper.

4. Bake the Shortcakes

Preheat your oven to 375°F (190°C) and bake the shortcakes for about 15-18 minutes. They should be golden brown on top and firm to the touch.

• Tip: After baking, let the shortcakes cool slightly on a wire rack to ensure they don’t get soggy when you assemble them.

5. Whip the Cream

While the shortcakes are baking, prepare the whipped cream. If you’re using heavy cream, simply whip it until stiff peaks form. Add a tablespoon of powdered sugar if you prefer a sweeter cream.

• Tip: To speed things up, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. This helps the cream whip faster.

If you’re using dairy-free whipped cream, just follow the instructions on the package. Many brands now offer great dairy-free alternatives that work wonderfully for this recipe.

6. Assemble the Shortcakes

Once the shortcakes are slightly cooled, slice each one in half horizontally.

• Spoon a generous amount of the sweetened strawberries onto the bottom half of the shortcake, allowing the juice to soak into the biscuit.
• Top with a dollop of whipped cream.
• Place the top half of the shortcake on top, and add a bit more whipped cream and strawberries on top for an extra decadent touch.

How to Serve Gluten-Free Strawberry Shortcakes

This dessert is perfect for almost any occasion. Here’s how to serve it:

• For a Family Gathering: Serve individual shortcakes on dessert plates with a sprig of mint for a refreshing touch.
• As a Summer Dessert: Perfect for a BBQ or a picnic. Just keep the whipped cream chilled until you’re ready to serve.
• For a Special Occasion: Dress up the dessert with extra toppings like chocolate shavings, toasted coconut, or a drizzle of honey.

Variations for Gluten-Free Strawberry Shortcake

• Use Other Berries: Instead of just strawberries, you can mix in raspberries, blueberries, or blackberries for a colorful twist on the traditional shortcake.
• Make It Dairy-Free: Replace the buttermilk with a dairy-free alternative like almond milk, and use a dairy-free whipped cream topping.
• Add a Sweetener to the Biscuits: If you like your shortcakes on the sweeter side, you can increase the sugar to ¾ cup for a richer flavor.

Storing Gluten-Free Strawberry Shortcakes

To keep your shortcakes fresh for longer, here’s how to store the individual components:

• Shortcakes: Store any leftover shortcakes in an airtight container at room temperature for 1-2 days, or freeze them for up to 3 months. Reheat them gently in the oven before serving.
• Whipped Cream: Homemade whipped cream is best enjoyed fresh, but it can be stored in the fridge for 1-2 days. If it begins to separate, simply re-whip it before serving.
• Strawberries: If you have leftover strawberries, store them in the fridge for 2-3 days. You can also freeze them if you don’t want them to go to waste.

Nutrition with Table Format

Nutrient	Amount per Serving (1 Shortcake)
Calories	300 kcal
Total Fat	18g
Saturated Fat	4g
Cholesterol	40mg
Sodium	170mg
Total Carbohydrates	35g
Dietary Fiber	2g
Sugars	18g
Protein	4g

Conclusion

These gluten-free strawberry shortcakes are the ultimate treat, whether you’re making them for a special occasion or a simple dessert craving. The sweet, juicy strawberries, soft shortcakes, and rich whipped cream combine to create a dessert that everyone will love. Plus, it’s a great way to enjoy a gluten-free version of this classic treat without sacrificing any of the flavor.

Give this recipe a try, and you’ll see just how easy and delicious gluten-free baking can be!