Gluten Free Strawberry Shortcake
This is the best gluten free strawberry shortcake recipe! It’s perfect for spring, with a buttery shortbread base, lots of fresh strawberries and homemade whipped cream. A total crowd pleaser.
My gluten free strawberry shortcake cake is such a favorite this time of year, but we needed to finally create a classic strawberry shortcake recipe for summer! The shortcake base is a somewhat similar recipe to my gluten free scones, but with a few tweaks to ensure the texture is just right!
This gluten free strawberry shortcake has a butter homemade biscuit based, homemade whipped cream and tons of fresh strawberries that are macerated in sugar to top it all off. It’s truly one of my favorite summer desserts and never disappoints! If you love this recipe, try my strawberry sugar cookies next!
Tips before we get baking!
- I love making the homemade whipped cream and I promise it is actually so easy to make! But if you’re in a pinch, you can absolutely use store bought.
- Make sure your butter is cold! I like to cut it into small cubes and then place in the fridge so it stays really cold before adding to the food processor.
- The dough will be a bit sticky, be sure to flour your surface well and it can help to flour your hands a bit too!
How to make gluten free strawberry shortcake
Add your sliced strawberries to a bowl and coat with the sugar. Set aside. In a food processor, add the flour (spoon and level to measure), baking powder, salt and sugar. Pulse to combine.
Add the cubed butter- make sure it is cold! and pulse until combined. Don’t let the food processor run nonstop or it will overhead. You should get a texture that looks like sand a bit. There shouldn’t be any chunks of butter left but it will still seem pretty dry.
In a mixing, bowl, whisk up the buttermilk, egg and vanilla. Add in the flour mixture and mix to combine. I like to just use my hands to make sure everything is well mixed. It will be relatively sticky.
Generously flour a large piece of parchment paper and add the dough on top. Roll into a rectangle about 1 inch thick- generously flour your rolling pin as needed. Fold in half, fold in half again and then roll out into another roughly 3/4 inch rectangle. Use a 2.5 or 3 inch cookie cutter and cut into biscuits. Avoid twisting the cookie cutter around the biscuit. Place on the baking sheet.
Repeat with the rest of the dough, then roll out any scraps and repeat. You should end up with around 10 biscuits depending on the size of your cookie cutter.
Whisk up the egg in a small dish and brush on top of each biscuit. Sprinkle with the sanding sugar. Bake for 15-20 minutes or until golden brown on top.
To make the whipped cream, use a hand mixer and beat the heavy cream, 3 tablespoons sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
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To assemble, cut the shortbread in half and fill with the whipped cream and strawberries, then add the other shortbread on top. Enjoy and try my gluten free strawberry muffins next!
Key ingredients & swaps
Gluten free flour. I used Bob’s Red Mill 1:1 baking flour, which I recommend! King Arthur flour will also work. Just make sure you are using a baking flour with xanthan gum.
Buttermilk. This creates a really tender texture and rich flavor. If you don’t have any, you can use whole milk and mix in 1 tablespoon of vinegar and let it sit for about 10 minutes before adding to the recipe.
Butter. You need unsalted butter that is very cold! You can swap for a dairy free version like Earth Balance if you prefer.
Egg. You need one egg for the shortbread dough and then one egg to whisk up and brush on top. I do not recommend any subs here.
Sugar. I recommend sticking with just white sugar! I used sanding sugar for sprinkling on top, but any kind of course white sugar will work.
Baking powder. Key for helping the shortbread rise! You cannot swap for baking soda as this will also cause the shortbread to spread which we do not want.
How to store
Strawberry shortcake can unfortunately dry out quickly. To keep their moist and fluffy texture for as long as possible, allow them to cool completely, then store in an air tight container. Store the strawberries separetely so they don’t get the shortcake soggy!
The buscuits do freeze well! Let them cool completely, then place in a freezer safe bag or airtight container to protect from freezer burn (with a sheet of parchment paper between them to keep them from sticking to each other). Reheat in the oven at 300 degrees Fahrenheit until warm through the center.
More fruity desserts you’ll love!
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Gluten Free Strawberry Shortcake
by: claire cary
Ingredients
Strawberries
- 3 cups sliced strawberries
- ¼ cup white sugar
Shortcake
- 2 cups gluten free all purpose baking flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup white sugar
- ½ cup unsalted butter cold and cubed
- ⅔ cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 egg for egg wash
- 2 tablespoons sanding sugar for topping
Whipped cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Add your sliced strawberries to a bowl and coat with the sugar. Set aside.
- Preheat the oven to 425 Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a food processor, add the flour (spoon and level to measure), baking powder, salt and sugar. Pulse to combine.
- Add the cubed butter- make sure it is cold! and pulse until combined. Don’t let the food processor run nonstop or it will overhead. You should get a texture that looks like sand a bit. There shouldn’t be any chunks of butter left but it will still seem pretty dry.
- In a mixing, bowl, whisk up the buttermilk, egg and vanilla. Add in the flour mixture and mix to combine. I like to just use my hands to make sure everything is well mixed. It will be relatively sticky.
- Generously flour a large piece of parchment paper and add the dough on top. Roll into a rectangle about 1 inch thick- generously flour your rolling pin as needed. Fold in half, fold in half again and then roll out into another roughly 3/4 inch rectangle. Use a 2.5 or 3 inch cookie cutter and cut into biscuits. Avoid twisting the cookie cutter around the biscuit. Place on the baking sheet.
- Repeat with the rest of the dough, then roll out any scraps and repeat. You should end up with around 10 biscuits depending on the size of your cookie cutter.
- Whisk up the egg in a small dish and brush on top of each biscuit. Sprinkle with the sanding sugar. Bake for 15-20 minutes or until golden brown on top.
- To make the whipped cream, use a hand mixer and beat the heavy cream, 3 tablespoons sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- To assemble, cut the shortbread in half and fill with the whipped cream and strawberries, then add the other shortbread on top. Enjoy!
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