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Sweet and fluffy biscuits piled high with vanilla whipped cream and ripe strawberries, this gluten free strawberry shortcake recipe is a summer favorite!

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If you’ve spent much time here, you’ll already know how much I love biscuits! I’ve shared recipes for 4-Ingredient Gluten Free Biscuits, Cheesy Green Chile Biscuits, Blueberry Biscuits, Baking Powder Biscuits, and even Gluten Free Biscuits and Gravy.

Alllll these years, I’ve been dreaming of adapting my 4-ingredient biscuits into a sweet biscuit, piling them high with vanilla whipped cream and sweet, juicy strawberries.

Well, I’ve finally done it! Once I had mastered the recipe, I set about to shoot photos and ended up doing so right about dinner time because that slot provides the best lighting in my kitchen. Once I finished, we ended up cooking a pan of bacon and having the strawberry shortcake for dinner!

Let me tell ya, I didn’t get any complaints.

The biscuit recipe I’ll be sharing below likely to be a bit different than any other biscuits you’ve made. It is a game-changer in gluten free baking because it makes the best biscuits EVER, lighter and fluffier and easier than any others you’ve had.

I’ll share the ingredients and the step-by-step process for this gluten free strawberry shortcake below, so be sure to check that out before you print the recipe!

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE STRAWBERRY SHORTCAKE?

I love that the ingredients in this recipe are so simple! You probably already have most, if not all, of them on hand. Note that the flour you use definitely impacts the texture of the biscuits, so check out my recs in the next section.

Here’s what you’ll need:

• gluten free flour see below
• baking powder
• salt I love using sea salt
• sugar
• vanilla
• strawberries
• whipping cream
• turbinado sugar (coarse sugar) optional for decoration

Pro Tip: If you have strawberries leftover, try using them to make this strawberry mousse!

WHAT FLOUR WORKS BEST IN THIS RECIPE?

I tested this recipe with a variety of gluten free flour blends, and recommend the following:

• Cup4Cup
• Better Batter (dairy free + corn free)

Bob’s Red Mill 1:1 does not work well in this recipe. I think Pamela’s Artisan Blend would work as well, but haven’t tested it yet and although I absolutely love gfJules for many other recipes (especially gluten free breads!), I don’t recommend it for biscuits.

HOW TO MAKE GLUTEN FREE STRAWBERRY SHORTCAKE

There are 3 you need to remember when making gluten free strawberry shortcake:

1. The dough should be sticky, too sticky to handle with your bare hands. If you’ve ever made drop biscuits, that’s more of the consistency you’re going for and this one is even a bit stickier.
2. When measuring gluten free flour, always stir the flour, scoop into a measuring cup, then level off.
3. Brushing the dough with cream before baking helps with browning and also aids in rising.

Here are the steps:

1. Wash, hull, and slice strawberries. In a medium bowl combine strawberries and sugar, then lightly mash with potato masher or fork. Using a strawberry huller makes this process so much easier! Let the strawberries meld while making the biscuits.
2. Preheat oven and line a large baking sheet with parchment paper.
3. In a large bowl, measure gluten free flour by stirring the flour, spooning into a measuring cup, and leveling off. Whisk in baking powder and salt.
4. Add cream and vanilla and stir until combined. The dough should be thick and sticky. If it is dry, add a tablespoon or two of cream.
5. Spoon the dough onto prepared baking sheet into 8 equal biscuits.
6. Brush a little cream on top of each biscuit, and sprinkle with turbinado sugar if you want.
7. Bake biscuits until golden brown. The amount of browning will depend on the flour you use, so if you’re using something other than Cup4Cup check the middles for doneness if they aren’t browning.
8. While the biscuits are cooling, prepare the whipped cream, then assemble by slicing the biscuits in half and layering biscuit, cream, strawberries, and repeating.

FREQUENTLY ASKED QUESTIONS

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