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This gluten free strawberry shortcake is made with homemade biscuits, juicy strawberries, and fluffy whipped cream for a classic summer dessert that’s easy to make and completely gluten-free! They come together in just 30 minutes, with minimal time in the oven (just 15 minutes). Plus, your kids will love them, which is always a win over here!
Table of Contents
Why You’ll Love This Gluten-Free Strawberry Shortcake Recipe
If you're already a fan of my paleo strawberry shortcake, this gluten free version is similar but keeps things simple without sacrificing the texture that makes a classic shortcake so satisfying. These biscuits are made with gluten-free 1:1 flour and a handful of everyday ingredients, giving them a soft, tender texture that’s closer to the classic strawberry shortcakes so many of us grew up eating. The biscuit recipe is a sweeter version of my classic gluten-free biscuits, so if you want a little less sweetness, this is an easy swap.
The strawberry ingredients can be made ahead of time, and the recipe includes easy dairy-free swaps if needed. I especially love making these when strawberries are at their peak because the berries create the most incredible syrup as they sit. It makes the whole dessert taste fresh and homemade without requiring much extra work!
Ingredients You’ll Need
Strawberry Filling
- Strawberries: Fresh strawberries release their juices as they sit with the sugar and lemon juice, creating the syrupy topping that soaks into the biscuits. If strawberries are in season and you have extra on hand, try my gluten-free strawberry rhubarb crumble bars or gluten-free strawberry crumble recipe next!
- Granulated sugar: Used to sweeten the strawberries.
- Lemon juice: Brightens the strawberries and balances their sweetness.
Whipped Cream
- Heavy whipping cream: Creates a rich, fluffy whipped cream. Use a dairy-free alternative if needed!
- Granulated sugar: Adds just enough sweetness to balance the fresh strawberries without overpowering them.
- Vanilla extract: Gives the whipped cream a classic flavor.
Biscuits
- Gluten Free 1:1 flour: I tested this recipe with King Arthur Baking’s gluten-free 1:1 flour.
- Eggs: Help bind the dough and create a shiny, golden finish when brushed on top.
- Baking powder: Helps the biscuits rise and stay light.
- Maple syrup: I love using a little maple syrup in the biscuit dough because it adds sweetness while helping keep the biscuits soft and tender.
- Salt: Enhances the flavor of the biscuits.
- Melted butter: Adds richness and tenderness. Vegan butter works well too.
- Milk of choice: Combines with the vinegar to create a quick homemade buttermilk.
- Apple cider vinegar: Reacts with the milk to help produce a softer biscuit texture.
Recipe Variations
- For a dairy-free version, use dairy-free whipping cream, vegan butter, and your favorite unsweetened dairy-free milk.
- If you prefer a naturally sweetened strawberry topping, use maple syrup in place of the granulated sugar.
- The biscuit recipe is a sweeter version of my classic gluten-free biscuits, so if you want a little less sweetness, this is an easy swap.
- For another crowd-friendly dessert that layers fresh berries and cream, try my gluten-free strawberry angel cake trifle!
How to Make Gluten-Free Strawberry Shortcake
Step 1: Combine the strawberry ingredients in a bowl and mix well. Store in the fridge until ready to serve – this can be done up to one day ahead of time.
Step 2: Make the biscuits: Preheat the oven to 450 and line a baking sheet with foil. Spray lightly with avocado oil. Add the milk and apple cider vinegar together in a large bowl. This is your "buttermilk". Add in the remaining biscuit ingredients and mix until a dough forms. If your batter is runny at all, add another ¼ cup gluten free flour until it is a doughy consistency.
Step 3: Use your hands to form 8 balls of dough. Place them spaced out onto the greased baking sheet, and press down slightly to form a biscuit shape (about 3 inches wide and 1 inch thick).
Step 4: Add the remaining egg into a small dish and whisk. Use a pastry brush to brush the tops of each biscuit with some of the egg wash. Sprinkle some granulated sugar onto the top of each biscuit.
Step 5: Bake for 13-15 minutes until they have risen and are slightly browned on top. Let them cool for 10 minutes.
Step 6: Make the whipped cream. Add the heavy whipping cream to the bowl of a stand mixer (or bowl and use a hand mixer). Mix on high for 3-5 minutes or until stiff peaks begin to form. Add in the sugar and vanilla and continue mixing.
Step 7: Slice the biscuits in half and top the bottom with some of the strawberries, some whipped cream, then add the top of the biscuit, and add more strawberries and whipped cream. Enjoy!
Expert Tips
- The dough should be soft enough to shape with your hands but not so wet that it spreads across the baking sheet. If it looks more like batter than dough, add the extra gluten-free flour called for in the recipe until it holds its shape.
- Don’t skip the resting time for the strawberries. As they sit, they release their juices and create a naturally sweet syrup that makes every bite even better. For the best flavor, let them chill for at least 30 minutes before serving.
- Watch the biscuits closely during the last few minutes of baking. You’re looking for lightly golden tops and set centers. Overbaking can dry out gluten-free baked goods.
- For the best texture, wait until serving to assemble the shortcakes. This keeps the biscuits from absorbing too much moisture from the berries and whipped cream!
Storage & Make-Ahead Tips
- Store leftover biscuits in an airtight container once fully cooled.
- Keep the strawberries in the fridge, in a sealed container. Their syrup will continue to develop as they sit.
- Whipped cream should be stored in the fridge until ready to use.
- If I’m making these for guests, I’ll prep the strawberries, biscuits, and whipped cream ahead of time and keep everything separate. Then I assemble them right before serving so the biscuits stay tender.
Recipe FAQs
Yes! You can prepare the strawberries, biscuits, and whipped cream ahead of time and store them separately. Assemble just before serving for the best texture.
I tested this recipe using King Arthur Baking’s gluten-free 1:1 flour, so that’s what I recommend. Other blends can absorb moisture differently, which may affect the texture of the biscuits.
More Gluten-Free Dessert Recipes
Easy Gluten-Free Tiramisu
The Best Gluten Free Chocolate Chip Cookies
The Best Italian Wedding Cookies Made Gluten Free
Gluten Free Strawberry Shortcake with Homemade Biscuits
Equipment
Ingredients
Strawberries
- 6 cups strawberries, quartered
- ¼ cup granulated sugar, or maple syrup
- 2 tsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream, use dairy free if preferred
- 2 tbsp granulated sugar
- 1.5 tsp vanilla extract
Biscuits
- 2 cups Gluten Free 1:1 flour, I used King Arthur Baking brand
- 3 eggs, divided
- 3.5 tsp baking powder
- 1 tbsp maple syrup
- ¼ cup granulated sugar, + more for sprinkling on top
- ¾ tsp salt
- ½ cup melted butter, use vegan butter if dairy free
- ¾ cup milk of choice
- 1 tsp apple cider vinegar
Instructions
- Combine the strawberry ingredients in a bowl and mix well. Store in the fridge until ready to serve – this can be done up to one day ahead of time.
- Make the biscuits: Preheat oven to 450 and line a baking sheet with foil. Spray lightly with avocado oil.
- Add the milk and apple cider vinegar together in a large bowl. This is your "buttermilk". Add in the remaining biscuit ingredients and mix until a dough forms. If your batter is runny at all, add another ¼ cup gluten free flour until it is a doughy consistency.
- Use your hands to form 8 balls of dough. Place them spaced out onto the greased baking sheet, and press down slightly to form a biscuit shape (about 3 inches wide and 1 inch thick).
- Add the remaining egg into a small dish and whisk. Use a pastry brush to brush the tops of each biscuit with some of the egg wash. Sprinkle some granulated sugar onto the top of each biscuit.
- Bake for 13-15 minutes until they have risen and are slightly browned on top. Let them cool for 10 minutes.
- Make the whipped cream. Add the heavy whipping cream to the bowl of a stand mixer (or bowl and use a hand mixer). Mix on high for 3-5 minutes or until stiff peaks begin to form. Add in the sugar and vanilla and continue mixing.
- Slice the biscuits in half and top the bottom with some of the strawberries, some whipped cream, then add the top of the biscuit, and add more strawberries and whipped cream. Enjoy!
Notes
- For a dairy-free version, use dairy-free whipping cream, vegan butter, and your favorite unsweetened dairy-free milk.
- If you prefer a naturally sweetened strawberry topping, use maple syrup in place of the granulated sugar.
- The biscuit recipe is a sweeter version of my classic gluten-free biscuits, so if you want a little less sweetness, this is an easy swap.
- For another crowd-friendly dessert that layers fresh berries and cream, try my gluten-free strawberry angel cake trifle!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
