Gluten Free Strawberry Shortcake

Sharing is caring!

Nothing says summer quite like a sweet, juicy strawberry shortcake—and this gluten-free version lets everyone join in on the treat! Made with simple, wholesome ingredients, it's the perfect dessert for backyard gatherings or quiet evenings on the porch.

There's just something so special about a classic strawberry shortcake. Light, fluffy biscuits, juicy berries, and whipped cream- it's a summer dessert that never goes out of style. You can absolutely enjoy all that goodness gluten free! This recipe brings all the nostalgic flavors with none of the gluten, making it perfect for sharing with family and friends, no matter their dietary needs.

It is strawberry season here in eastern Virginia and our family has a tradition to pick them each May. This year we went twice to Old Tavern Farm and picked loads of these delicious berries. The kids love doing this every year and then we make this gluten free strawberry shortcake.

This shortcake recipe is super simple, easy and comes together pretty quickly. The shortcake is light and fluffy, not crumbly. The juicy, fresh strawberries with the whipped cream are the perfect treat on a late spring or summer day.

If you are looking for more delicious desserts, check out my Easy Churro Bars, 4 Ingredient Chocolate Mousse, this Gluten Free Blueberry Crumble and this incredible Paleo Skillet Peach Crisp.

WHY YOU'LL LOVE MAKING GLUTEN FREE STRAWBERRY SHORTCAKE

• Naturally sweet. Strawberries are the star!

• Perfect texture. The shortcakes are light and tender not dry or crumbly.

• Ready in less than 30 minutes. No complicated techniques or fancy ingredients.

• Perfect for gatherings. Great for picnics or parties.

• Make ahead friendly. The shortcakes can be made in advance and assembled before serving.

INGREDIENTS + SUBSTITUTIONS

• Gluten free 1 for 1 flour: I recommend using a gluten free flour blend with xanthan gum such as Bob Red Mills 1 for 1 gluten free flour.

• White sugar: Adds that sweetness.

• Heavy cream: Adds richness and texture along with helping it rise.

• Egg: Helps bring all the ingredients together.

• Baking powder and baking soda: Helps the shortcake rise and be fluffy.

• Salt: To taste and balances out the sweet.

• Vanilla extract: A hint of vanilla.

• Strawberries: Fresh and sliced.

• Topping: Strawberry syrup and whipped cream

Scroll down to the recipe card for quantities used.

HOW TO MAKE STRAWBERRY SHORTCAKE

Step 1: Preheat oven and mix dry ingredients

Step 2: Mix wet ingredients then combine with dry ingredients

Step 3: Assemble shortcakes

Step 4: Bake shortcakes

EMILY'S TIPS

• Use a good quality gluten free flour blend. I recommend Bob Red Mills 1 for 1 gluten free flour blend. Choose one with xanthan gum or add ½ teaspoon to help with structure of the shortcakes.

• Don't overwork the dough. Mix just until everything comes together to keep the shortcakes light.

• Slice strawberries. I prefer to slice the strawberries into 1 inch pieces.

• Optional, you can brush the tops of the shortcakes with cream and sprinkle white sugar over them before baking.

• Shortcakes are done when they have risen and are not doughy in the center.

SERVING SUGGESTIONS

We absolutely love pairing this gluten free strawberry shortcake with a scoop of this Creamy Paleo Vanilla Honey Ice Cream. The creaminess of the ice cream tastes so good with the light and fluffy shortcake and fruity strawberries.

When I think of spring/summer, I usually think of lighter meals such as this Tomato, Cucumber and Avocado Salad with Feta Cheese, this Slow Cooker Citrus Honey Ham and one of my favorites Marry Me Chicken Salad. This shortcake is a great dessert to enjoy after any one of these meals.

STORAGE

Refrigerate: Store the cooled shortcakes and strawberries separately in airtight containers for up to 3 days. The strawberries will release juices the longer they sit.

Freezer: Place shortcakes in freezer friendly container or bag for up to 1 month. Reheat in a 300 degrees F oven until warmed through. Place strawberries in a freezer friendly bag for up to 3 months.

FAQ'S

Can I use frozen strawberries?

Yes, while fresh is best, frozen can be used. Just thaw and drain them well before using.

Can I make these dairy free too?

Yes, you can use a dairy free whipping cream for both the shortcakes and topping.

Why do these shortcakes come out dense?

It's likely due to overmixing the dough so handle it gently.

I hope you give these Gluten Free Strawberry Shortcake a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

Follow me on Pinterest, Instagram and Facebook

Print

Sharing is caring!