Gluten Free Strawberry Shortcake with Homemade Biscuits

gluten free strawberry shortcake on a plate

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Gluten Free Strawberry Shortcake with Homemade Biscuits

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!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

stand mixer

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

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!

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