Strawberry shortcake is one of those classic summer desserts that never goes out of style, and this gluten free homemade strawberry shortcake is every bit as good as the original. Fresh strawberries are macerated in sugar until they release a sweet, glossy syrup, then piled high on fluffy drop biscuits made from scratch and finished with a generous cloud of homemade whipped cream.
Every bite is light, fresh, and absolutely worth the effort.
The biscuits in this recipe are the real star. Made with buttermilk and eggs and topped with a sprinkle of turbinado sugar before baking, they come out with a lightly crisp top, a tender crumb, and just enough sweetness to complement the fruit.
Whether you are serving this at a summer cookout, a Fourth of July gathering, or just because strawberries are at peak season, this easy gluten free strawberry shortcake is guaranteed to impress everyone at the table.
If you are looking for more gluten free strawberry recipes try my Gluten Free Strawberry Muffins, my Gluten Free Strawberry Upside Down Cake, my Gluten Free Strawberry Cobbler or my 3 Ingredient Strawberry Lemonade Mocktail.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
In a large mixing bowl, stir together the sliced and hulled strawberries and the sugar. Cover and set in the refrigerator until you're ready to use them.
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer add the gluten free flour, granulated sugar, baking powder, salt, baking soda, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.
Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make 7-8 generous sized biscuits with this recipe. Sprinkle the biscuits with the turbinado sugar crystals.
Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.
While the biscuits are baking make the whipped cream. In the bowl of your stand mixer add the heavy cream, sifted powdered sugar and vanilla. Using the whisk attachment beat on medium-high for about 3-4 minutes until soft peaks form.
Slice the cooled biscuits in half and place in bowls or on plates. Add the strawberries and whipped cream on top and serve immediately.
Supplies
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Gluten Free Homemade Strawberry Shortcake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Fresh strawberries macerated in sugar, fluffy gluten free drop biscuits made from scratch, and homemade whipped cream come together in this classic summer dessert. Simple to make and stunning to serve, this gluten free strawberry shortcake is the perfect way to celebrate strawberry season.
Ingredients
Strawberries
- 2 pounds Fresh Strawberries, cored and quartered
- ¼ cup Granulated Sugar
Whipped Cream
- 1 cup Heavy Cream
- 2 Tbsp Powdered Sugar, sifted
- 1 tsp Vanilla Extract
Biscuits
- 2 ½ cups Gluten Free Flour
- ¼ cup Granulated Sugar
- 3 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 ½ cups Buttermilk
- 2 large Eggs
- 2 Tbsp Turbinado Sugar Crystals, for topping biscuits
Instructions
In a large mixing bowl, stir together the sliced and hulled strawberries and the sugar. Cover and set in the refrigerator until you're ready to use them.
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer add the gluten free flour, granulated sugar, baking powder, salt, baking soda, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.
Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make 7-8 generous sized biscuits with this recipe. Sprinkle the biscuits with the turbinado sugar crystals.
Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.
While the biscuits are baking make the whipped cream. In the bowl of your stand mixer add the heavy cream, sifted powdered sugar and vanilla. Using the whisk attachment beat on medium-high for about 3-4 minutes until soft peaks form.
Slice the cooled biscuits in half and place in bowls or on plates. Add the strawberries and whipped cream on top and serve immediately.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you can't find liquid buttermilk, I like to use this powdered buttermilk. Follow the direction on the package for how much water to add. It keeps in your refrigerator for quite a while to use in other recipes later.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you make this gluten free homemade strawberry shortcake, I would love to hear how it turned out! Leave a comment below and let me know, or tag me on Instagram so I can see your creation. This is one of those recipes you will want to make all summer long, so save it to your favorite Pinterest board so you can find it again when strawberry season is in full swing.
Storage
Store the components separately for best results. Biscuits can be kept in an airtight container at room temperature for up to two days. The macerated strawberries should be refrigerated and used within two days. Whipped cream is best made fresh but can be stored in the refrigerator for up to 24 hours. Assemble just before serving.
Top Tip
For the juiciest strawberries, macerate them at least 30 minutes before serving. The longer they sit with the sugar, the more syrup they release, which soaks into the biscuit and makes every bite even better.
Frequently Asked Questions
Yes, but assemble it just before serving. You can macerate the strawberries and bake the biscuits a day ahead. Store the biscuits at room temperature in an airtight container and keep the strawberries refrigerated. Make the whipped cream fresh right before you are ready to serve.
Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release too much liquid as they thaw and can make the biscuits soggy. If fresh strawberries are out of season, this is a great recipe to save for when they are at peak ripeness.
Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour both work beautifully in this recipe and are the two flours recommended on this site.
You can, but homemade whipped cream makes a big difference here. It takes just a few minutes to whip up and the flavor and texture are so much better than anything from a can. If you are short on time, it is still worth making the whipped cream from scratch.
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