Go Back
Gluten free strawberry shortcake - Image 3

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake features incredibly light and tender biscuits made with a precise flour blend, layered with juicy, sweetened strawberries and freshly whipped cream. It's a classic dessert made accessible and delicious for everyone.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 tbsp granulated sugar for macerating berries
  • 1 1/2 cups gluten-free 1:1 baking flour like Bob's Red Mill or King Arthur, plus more for dusting
  • 1/4 cup granulated sugar plus 1 tbsp for sprinkling
  • 1 tbsp baking powder make sure it's fresh for maximum lift
  • 1/2 tsp fine sea salt
  • 1/3 cup cold unsalted butter cut into small cubes
  • 2/3 cup cold heavy cream plus 2 tbsp for brushing
  • 1 cup cold heavy whipping cream for topping
  • 1 tbsp powdered sugar for whipping cream
  • 1 tsp pure vanilla extract

Equipment

  • Large and medium mixing bowls
  • Pastry cutter or two forks
  • 3-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
  • Hand mixer or whisk

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Stir gently, then set aside to macerate for at least 20-30 minutes. This draws out the juices and creates a delicious syrup.
  2. In a large bowl, whisk together the gluten-free flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers.
  3. Make a well in the center of the flour mixture and pour in 2/3 cup of cold heavy cream. Use a fork or a silicone spatula to gently stir just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface (use more GF flour).
  4. Gently pat the dough into a 1-inch thick rectangle. Using a 3-inch round biscuit cutter dipped in flour, cut out biscuits. Press straight down without twisting. Gather scraps, pat together gently, and cut remaining biscuits. You should get 6. Place them 2 inches apart on the prepared baking sheet.
  5. Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream and sprinkle with the reserved 1 tablespoon of sugar. Bake for 13-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Transfer to a wire rack to cool slightly.
  6. While biscuits cool, make the whipped cream. In a chilled bowl, combine 1 cup cold heavy cream, powdered sugar, and vanilla. Whip with a hand mixer or whisk until soft peaks form. To assemble, split a warm biscuit, spoon macerated strawberries and their juices over the bottom half, top with a generous dollop of whipped cream, and crown with the biscuit top.

Notes

Chef's Tips:
• For the flakiest biscuits, ensure all ingredients (butter, cream) are very cold.
• Do not twist the biscuit cutter when cutting; this seals the edges and prevents a proper rise.
• Serve biscuits slightly warm for the best texture contrast with the cool berries and cream.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Discard whipped cream if left at room temperature for more than 2 hours.