Go Back

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake features fluffy biscuits, sweet strawberries, and rich whipped cream, making it a perfect summer dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 9 servings
Course: Dessert, Sweet Treat
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups gluten-free all-purpose flour The base for the biscuits, ensuring they remain gluten-free.
  • 2 tsp baking powder To help the biscuits rise and become fluffy.
  • 1/2 tsp salt Enhances flavor in the biscuits.
  • 1/4 cup granulated sugar Adds sweetness to the biscuit dough.
  • 1/2 cup cold unsalted butter Creates a tender, flaky texture in the biscuits.
  • 1/4 cup coarse sugar (Turbinado) For sprinkling on top for added crunch and sweetness.
  • 3/4 cup cold buttermilk Moisture for the biscuit dough, enhancing flavor and texture.
For the Strawberry Filling
  • 2 cups fresh strawberries The star of this dessert, providing a juicy and sweet filling.
  • 1 tbl honey An alternative sweetener for the strawberry filling.
For the Whipped Cream
  • 1 cup heavy whipping cream For creating rich whipped cream.
  • 2 tbl powdered sugar Sweetens the whipped cream mixture.
  • 1 tsp vanilla extract Adds a warm, aromatic flavor to the whipped cream.

Method
 

Preparation
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
Making the Biscuit Dough
  1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
  2. Add the cold butter cubes and cut them into the flour using your hands or a pastry cutter until you have small, pea-sized pieces.
  3. Pour in the cold buttermilk and mix until a shaggy dough forms.
Laminating the Dough
  1. Transfer the dough to a lightly floured surface and press it into a square, then cut it in half and stack the pieces on top of each other.
  2. Press down again and repeat once or twice to create flaky layers.
Cutting and Baking
  1. Press the dough into a 6×6-inch square and cut into 9 even squares using a sharp knife or bench scraper.
  2. Place biscuits on the prepared baking sheet, brush tops with buttermilk, and sprinkle with coarse sugar if desired.
  3. Bake at 400°F for 15–18 minutes until golden, or air fry at 400°F for 10–12 minutes.
Making the Strawberry Filling
  1. In a bowl, mash 1 cup of strawberries with honey, then add remaining strawberries and toss to combine. Let sit while the biscuits bake.
Making the Whipped Cream
  1. Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form (2–3 minutes).
  2. Add powdered sugar and vanilla, then mix until combined.
Assembling the Shortcake
  1. Slice or pull apart the biscuits and layer with whipped cream and strawberries. Serve immediately.

Notes

For variations, you can use other berries, add lemon zest, or make it dairy-free. Ensure to adjust sweetness as necessary.