Gluten-Free Strawberry Shortcake

Make the best homemade gluten-free strawberry shortcake recipe with fluffy gluten-free shortcake, a fruity fresh strawberry sauce, and heavenly whipped cream for summer dessert perfection. 

Homemade strawberry shortcake was a frequent summertime treat growing up. My sisters and I would take breaks from our metal, creaking swing set to gather up fresh, ripe berries from the backyard strawberry patch.

Fresh-picked strawberries turn from optimal perfection to mushy flesh quickly, so Mom immediately went to task. Shortcake made from bisquick baking mix and homemade whipped cream effortlessly became that night’s dessert.

components of the best shortcake

1. Gluten-free shortcake biscuits – I turned to my favorite light and fluffy gluten free biscuit recipe for the shortcake, adding a bit more sweetness to the dough.
2. Fresh macerated strawberry sauce – In order to get a lot of sweet juice to flavor and soak into the biscuits, macerated strawberries work best. It’s easy, doesn’t require a stove top, and requires minimal effort.
3. Whipped cream – Included in the recipe is a homemade version, but you may also substitute Cool Whip whipped topping, store bought, or a dairy-free whipped cream.

how to make gluten-free strawberry shortcake recipe

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

Strawberry Sauce Filling

The key to achieving a juicy strawberry sauce is starting on it before you make the shortcake. Macerated fruit means berries are crushed with sugar and allowed ample time to sit and release their juices. This will take at least 1-2 hours.

1. Slice about a third of the fresh strawberries and crush them with sugar.  
2. Let the strawberries sit for at least one hour at room temperature.
3. Slice the remaining berries and stir those into the crushed ones, yielding a semi-pulpy, fresh, no cook strawberry syrup. 

Homemade Shortcakes

After the strawberry sauce has been started, begin to make the gluten-free shortcake. This easy recipe requires no rolling or cutting. Just mix, drop and bake!

First, whisk together the dry ingredients – gluten free four, baking powder, sugar, salt, and baking soda. Use a fork or pastry blender to cut the cold butter pieces into the flour mixture.

Next, whisk together the liquid ingredients – yogurt, oil, egg, and lemon juice. The yogurt with lemon juice mimics the taste of buttermilk, and softens the gluten free flour, ridding it of that gritty texture.

Stir the liquids into the dry ingredients. Cover the dough with plastic wrap and let it sit for 30 minutes. This hydrates the flour and relaxes the starches, making the biscuits tender.

Last, use a 1/3 measuring cup greased with cooking spray to scoop out dough. Turn onto two baking sheets, stacked inside each other and lined with parchment paper.

Using a double layer of baking sheets protects the bottoms from becoming overly browned in the high oven temperature.

If desired, brush the tops with milk or cream and sprinkle raw, turbinado sugar onto the tops. Bake for 15 minutes, rotating pan halfway through. 

Homemade Whipped Cream 

Once the shortcake are cooling, begin making the whipped cream. This is as easy as mixing together cold heavy cream, sugar, and vanilla extract. Once soft, yet sturdy peaks form, it is done.

If you accidently over whip the cream it will solidify, turning into creamy butter. However, over whipped cream can be brought back to life by mixing in additional cream or milk. 

Best gluten-free Flour to Use

I’ve tested this recipe with King Arthur Measure-for-Measure gluten free flour, Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and Cup 4 Cup gluten free flour. The overall winner was Cup4Cup in terms of taste and texture. 

Bob’s Red Mill had a gummy texture, denser crumb, and a more rustic whole grain taste. King Arthur has more of a telltale “gluten free” sandy texture and taste, with a heavier crumb.

If you are looking for an almond flour shortcake recipe, I suggest using a recipe dedicated to this. Almond flour isn’t an easy one-to-one substitution for regular or gluten free flour. 

Wondering how different gluten free flour brands compare? Four of the most popular gluten free blends were thoroughly tested. See the surprising results for the best gluten free flour!

can i use other fruit?

Traditionally this dessert is served with fresh strawberries, but any seasonal fruit, or a mixture, may be used. The process for macerating the fruit, or making a fresh sauce with sugar, is the same. 

Shortcake can be enjoyed year round, even in the winter, by using other suggested fruits, such as: 

• Blueberries
• Raspberries or Blackberries
• Peaches -fresh or grilled (Or try Gluten Free Peach Crisp!) 
• Mango
• Guava
• Pears
• Cranberries
• Pineapple (fresh or grilled)
• Cherries

Make Ahead / Storing / Freezing Instructions

Strawberry shortcake is perfect for entertaining because it’s easy, make ahead, and freezer-friendly! All the components may be made ahead of time and stored separately until ready to serve. 

• Shortcake – Cool completely and store at room temperature in an airtight container up to two days. To freeze, wrap each biscuit in plastic wrap and transfer to freezer ziplock bag. Freeze up to 3 months.
• Strawberry Sauce – Store the sauce in the refrigerator, covered securely, up to 2 days. For best results, don’t add the fresh strawberries until ready to serve. Freeze leftover sauce up to 2 months. Upon thawing, the texture will become softer and more pulpy.
• Whipped Cream – Refrigerate any leftover whipped cream in an airtight container up to two days. Whipped cream may also be piped into serving-sized mounds and frozen. 

More Strawberry Shortcake Desserts

Want to transform this gluten-free strawberry dessert into different versions? Try one of these suggestions!

Strawberry Shortcake Cake – Make gluten free white cake recipe or gluten free angel food cake and cool layers completely. Poke holes in bottom layer and spoon strawberry sauce over, so some of the liquid drips into the cake. Top with whipped cream, place on top layer and repeat with strawberry sauce and whipped cream on top.

Strawberry Shortcake Ice Cream Sundae – Instead of homemade whipped cream, serve the shortcakes warm and top with ice cream. Or, even better, serve with ice cream and whipped cream!

Strawberry Shortcake Cupcakes – Prepare a gluten free cake recipe, white or chocolate cake, and pour into 24 cupcake tins. After the cupcakes have baked and cooled, core out the middle of the cupcakes. Spoon in fresh chopped strawberries with sauce and top with whipped cream for frosting. 

Best Tips and important notes

• Make the fruit sauce first to macerate the strawberries. Allowing it to sit for 1-2 hours makes the juiciest sauce.
• Brush milk or cream on the unbaked shortcake before sprinkling with turbinado sugar (alternatively use regular sugar, Sugar in the Raw, or sanding sugar)
• Use a tablespoon Grand Marnier or Chambord liqueur to flavor the fruit sauce.
• Frozen strawberries or fruit may be used in place of fresh. 
• Bring over whipped cream back to life by beating in additional cream or milk. 
• If refrigerated whipped cream becomes runny, re-whip it with a little powdered sugar to become sturdy and stabilized again. Be sure the whipped cream is very cold first. 

More gluten-free Strawberry Recipes 

• Strawberry Salad – An easy salad layered with fresh greens, juicy strawberries, toasted nuts, and creamy cheese all covered with tangy, sweet vinaigrette dressing. 
• No Bake Strawberry Cheesecake – A creamy no bake cheesecake in graham cracker crust, topped with fresh strawberries, and a glossy gelatin glaze. 
• Strawberry Coeur a la Creme – Creamy, silky custard topped with a fresh strawberry sauce.

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