Gluten Free Strawberry Shortcake

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!

ingredients for gluten free strawberry shortcake: strawerries, sugar, floour, salt, baking powder, vanilla, and cream

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

WHAT FLOUR WORKS BEST IN THIS RECIPE?

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

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.

step-by-step instructions for gluten free strawberry shortcake. 6-picture grid. 1: picture of ingredients, 2: a bowl with a sticky dough, 3: hands scooping dough onto parchment-lined baking sheet with 2 spoons, 4: brushing cream onto shaped dough with a pastry brush, 5: whisk with whipped cream, 6: biscuit layered with whipped cream and strawberries

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

What gluten free flour should I use to make gluten free strawberry shortcake?

I tested this recipe with a variety of gluten free flour blends, and recommend Cup4Cup or Better Batter (dairy free + corn free). I do not recommend Bob’s Red Mill 1:1.

Can I make this recipe dairy free?

Yes! Follow the dairy free biscuit adaptatios in this post, and use whipped coconut cream in place of traditional whipped cream. This tutorial from Go Dairy Free is very helpful.

Can I prepare the strawberry shortcake ahead of time?

Yes, you prepare up to 24 hours ahead but wait to assemble until just before serving. The biscuits are best fresh, but you can soften them for 5-10 seconds in the microwave (so they are slightly warm) if they get a little dry.

WAIT! Don’t lose this recipe – Pin for later!

Gluten Free Strawberry Shortcake: easy to  make! 3 pictures. 1: hands scooping dough onto a baking sheet; 2: whipped cream on a whisk; 3: strawberry shortcake

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IF YOU LIKE THIS RECIPE, YOU’LL LOVE THESE TOO!

Yield: 8

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

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

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 minute
Total Time 36 minutes

Ingredients

  • 2 cups high quality gluten free flour (see notes)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla
  • turbinado sugar, optional

FOR STRAWBERRIES

  • 1 pound strawberries
  • 2-3 Tablespoons sugar

FOR WHIPPED CREAM:

  • 1 cup whipping cream
  • 3 Tablespoons powdered sugar
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 425° F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Spoon the dough onto prepared baking sheet into 8 equal biscuits.
  5. Brush a little cream on top of each biscuit, and sprinkle with turbinado sugar if you want.
  6. Bake biscuits for 13-15 minutes, 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.
  7. Set biscuits aside on a cooling rack.


FOR STRAWBERRIES

  1. Wash, hull, and slice strawberries.
  2. Combine strawberries and sugar in a bowl and mash slightly to release juices. Let stand until ready to serve.


FOR WHIPPING CREAM

  1. Whip cream until peaks form, then fold in vanilla and powdered sugar. Keep in the fridge until you're ready to serve.


TO ASSEMBLE

  1. Slice biscuits in half lengthwise and top with a a spoonful of strawberries and a dollop of whipped cream. Add the top half of the biscuit and top with additional whipped cream and berries if you want. Enjoy!

Notes

Cup4Cup flour works beautifully with this recipe! It is fairly inexpensive and available at most grocery stores and on Amazon.

Cup4Cup does contain dairy, and if you need a dairy free option I recommend using Better Batter.

Bob's Red Mill does not work well with this recipe.

To make this recipe dairy free, follow the dairy free substitutions in my Easy Gluten Free Biscuits recipe and use your favorite dairy free whipped cream. Go Dairy Free has a great recipe and tutorial for whipped coconut cream.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 469mgCarbohydrates: 47gFiber: 2gSugar: 21gProtein: 6g

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