Light, tender biscuits crowned with vanilla whipped cream and ripe strawberries — this gluten-free strawberry shortcake is a warm-weather favorite.
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If you visit here often, you know how much I love biscuits. I’ve posted recipes for 4-Ingredient Gluten Free Biscuits, Cheesy Green Chile Biscuits, Blueberry Biscuits, Baking Powder Biscuits, and even Gluten-Free Biscuits and Gravy.
For years I wanted to transform my simple 4-ingredient biscuit into a sweet biscuit to be stacked with vanilla whipped cream and juicy strawberries. I finally perfected it — and once I photographed the results, we ended up eating the shortcake for dinner with a side of bacon because the lighting in my kitchen was perfect at dinnertime. No complaints were heard.
This biscuit is different from most gluten-free biscuits you may have tried. It’s a game-changer: lighter, fluffier, and easier to make than many other recipes. Scroll down for the full ingredient list and step-by-step instructions before you print the recipe.
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE STRAWBERRY SHORTCAKE?
The ingredient list is simple and likely you already have most items on hand. The choice of gluten-free flour affects the texture of the biscuits, so see the flour recommendations below.
You’ll need:
- high-quality gluten-free flour (see notes)
- baking powder
- salt (sea salt preferred)
- sugar
- vanilla
- strawberries
- whipping cream
- turbinado sugar (optional, for sprinkling)
WHAT FLOUR WORKS BEST IN THIS RECIPE?
I tested this recipe with several gluten-free blends. My top recommendations:
- Cup4Cup — produces excellent texture and reliable browning.
- Better Batter — a good dairy-free and corn-free option.
Bob’s Red Mill 1:1 did not perform well for these biscuits. Pamela’s Artisan Blend should work, though I haven’t tested it extensively. I don’t recommend gfJules for this specific biscuit recipe.
HOW TO MAKE GLUTEN FREE STRAWBERRY SHORTCAKE
Keep three key points in mind:
- The dough should be sticky. It will be too sticky to handle by hand — like a drop-biscuit consistency, even a touch stickier.
- Measure gluten-free flour correctly. Stir the flour, spoon it into your measuring cup, then level it off for accurate results.
- Brush the tops with cream before baking. This helps the biscuits brown nicely and encourages better rise.
Step-by-step:
- Wash, hull, and slice the strawberries. Toss them with 2–3 tablespoons sugar and lightly mash to release juices; set aside to macerate.
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl measure 2 cups gluten-free flour (stir, spoon, level). Whisk in 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup sugar.
- Add 1½ cups whipping cream and 1 teaspoon vanilla. Stir until combined — the dough should be thick and sticky. If it looks dry, add a tablespoon or two of cream.
- Spoon the dough onto the prepared sheet into eight equal portions.
- Brush a little cream on top of each biscuit and, if desired, sprinkle with turbinado sugar for sparkle.
- Bake for 13–15 minutes until golden. Browning depends on the flour blend; if your biscuits aren’t browning, check the centers for doneness.
- Cool on a rack. While cooling, whip 1 cup cream with 3 tablespoons powdered sugar and 1/4 teaspoon vanilla to soft peaks.
- To assemble, slice each biscuit in half, layer with a spoonful of macerated strawberries and a dollop of whipped cream, replace the top, and add more cream and berries if desired.
FREQUENTLY ASKED QUESTIONS
What gluten-free flour should I use?
Can I make this dairy free?
Can I prepare this ahead of time?
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Ingredients
- 2 cups high-quality gluten-free flour (see notes)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1 1/2 cups whipping cream (for dough)
- 1 teaspoon vanilla
- turbinado sugar (optional)
For strawberries
- 1 pound strawberries
- 2–3 Tablespoons sugar
For whipped cream
- 1 cup whipping cream
- 3 Tablespoons powdered sugar
- 1/4 teaspoon vanilla
Method
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Measure gluten-free flour by stirring, spooning into the cup, and leveling. Whisk in sugar, baking powder, and salt.
- Stir in cream and vanilla until combined. Dough should be thick and sticky; add a tablespoon or two of cream if needed.
- Spoon into eight equal biscuits on the prepared sheet.
- Brush tops with cream and sprinkle with turbinado sugar if desired.
- Bake 13–15 minutes until golden. If not browning, check the centers for doneness.
- Cool on a rack.
- For strawberries: wash, hull, and slice. Toss with sugar and lightly mash to release juices; let rest.
- Whip cream to soft peaks, fold in powdered sugar and vanilla, and chill until serving.
- To assemble: slice biscuits in half, layer with strawberries and whipped cream, then top and serve.
Notes
Cup4Cup works beautifully here and is widely available. If you need a dairy-free option, use Better Batter. Bob’s Red Mill 1:1 did not work well for these biscuits.
To make the recipe dairy-free, follow dairy-free substitutions for the biscuits and use whipped coconut cream instead of dairy whipped cream. Whipped coconut cream recipes and tutorials are widely available.