Make the best homemade gluten free strawberry shortcake recipe in a few easy steps! Light and fluffy shortcake biscuits are topped with a fruity fresh strawberry sauce, and slathered with a generous amount of creamy whipped cream for 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 using them upon delivery. Traditional strawberry shortcake made from bisquick baking mix and homemade whipped cream quickly became that night’s dessert.
I wanted to recreate the ease the of using Bisquick, yet maintain the tender, light, and fluffy texture in a gluten free strawberry dessert. To do this, I turned to a highly reviewed gluten free biscuit recipe, adding a touch of shortcake sweetness.
Strawberry Sauce Filling
The best strawberry shortcake has lots of sweet juice soaking and flavoring the shortcake bookends. The key to achieving a juicy strawberry sauce is starting on it before you make the shortcake.
Slice about a third of the fresh strawberries and macerate them in sugar. This means the berries are crushed with sugar and allowed ample time to sit and release their juices.
It’s kind of like marinating fruit to bring out more juicy sweetness.
Optimally, let the strawberries sit for at least one hour at room temperature. Slice the remaining berries and stir those into the crushed ones, yielding a semi-pulpy, fresh, no cook strawberry syrup.
How To Make Homemade Gluten Free Strawberry Shortcake
After the strawberry sauce has been started by macerating some of the fresh strawberries with sugar, begin to make the homemade biscuits. Although there are a few steps, gluten free shortcake made from scratch comes together with minimal effort without. Plus, there is no need to roll out the dough. Just 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 (affiliate link) 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 gluten free flour and relaxes the starches, making the biscuits tender.
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.
Sprinkle raw, turbinado sugar onto the tops of the shortcake and bake for 15 minutes, rotating pan halfway through.
Homemade Whipped Cream
Once the biscuits are cooling, begin making the whipped cream. This is as easy as mixing together heavy cream, sugar, and vanilla extract for a few minutes. Once soft, yet sturdy peaks form, the whipped cream 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 Type of Flour to Use for Gluten Free Shortcake
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 Cup 4 Cup gluten free flour (affiliate link) 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.
Using Cup 4 Cup will make a thicker dough, but after baking the gluten free taste and texture is unrecognizable. The shortcake turns out light, fluffy, and with no off taste.
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!
What Type of Fruit Goes with Shortcake?
Traditionally shortcake 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
Gluten free strawberry shortcake recipe is also an easy, make ahead, and freezer-friendly dessert. All the components may be made ahead of time and stored separately until ready to serve.
- Biscuits – 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 strawberry 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. Homemade whipped cream may also be re-whipped to bring it back to life. Alternatively, 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, 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.
Cooks Tips for Making the Best Strawberry Shortcake
- Begin the fruit sauce first to macerate the strawberries, making a juicy sauce.
- Brush milk or cream on the unbaked biscuit tops before sprinkling with turbinado sugar.
- If you don’t have turbinado sugar, 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.
- Over whipped cream can be brought back to life by beating in additional cream or milk.
- If stored whipped cream becomes runny, it may also be re-whipped with a little powdered sugar to become sturdy and stabilized again. Be sure the whipped cream is very cold first.
More 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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Gluten Free Strawberry Shortcake
Ingredients
Strawberries
- 2 pounds strawberries, hulled and sliced
- 6 tablespoon sugar
Gluten Free Shortcake
- 2 cups all-purpose gluten free flour blend (I highly recommend Cup 4 Cup gluten free flour)
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons unsalted butter, chilled and cut into small pieces
- ¾ cup plain whole-milk yogurt
- 1 egg
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice, or substitute vinegar
- 1 tablespoon turbinado sugar
Whipped Cream
- 1 cup heavy cream, well chilled
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Strawberries
- Place â…“ sliced strawberries in a bowl and sprinkle sugar on top. Use a potato masher or fork to crush strawberries with sugar.
- Stir in remaining sliced strawberries. Cover and let sit at room temperature up to 2 hours. This helps the strawberries soften, macerate, and make more of a liquidy, juicy sauce.
Gluten Free Shortcakes
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.
- In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Preheat oven to 450ºF.
- Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop on prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
- Sprinkle turbinado sugar on tops. If desired, brush on a little milk or cream before sprinkling on sugar. Bake until golden, about 15 minutes, rotating pan 1/2 way through. Place baking sheet on wire rack and cool for 10 minutes before serving with strawberries and whipped cream.
Whipped Cream
- Use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.
- Increase speed to high and whip until stable peaks form, about 1-2 minutes longer.
Assembly
- Split each biscuit through the middle. Spoon strawberries with sauce on the bottom biscuit. Top strawberries with whipped cream and place second half of biscuit on top. Serve with additional whipped cream and sauce, if desired.
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Equipment Needed
Recipe Notes
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Cooks Tips for Making the Best Strawberry Shortcake
- Begin the fruit sauce first to macerate the strawberries, making a juicy sauce.
- Low fat or vanilla flavored yogurt may be substituted for the yogurt. I have also used sour cream in a pinch.Â
- Brush milk or cream on the unbaked biscuit tops before sprinkling with turbinado sugar.
- If you don't have turbinado sugar, use regular sugar, Sugar in the Raw, or sanding sugar.Â
- Use a tablespoon Grand Marnier or Chambord liqueur to flavor the fruit sauce.
- Frozen strawberries or fruit may be used in place of fresh.Â
- Over whipped cream can be brought back to life by beating in additional cream or milk.Â
- If stored whipped cream becomes runny, it may also be re-whipped with a little powdered sugar to become sturdy and stabilized again. Be sure the whipped cream is very cold first.Â
Make Ahead / Storing / Freezing Instructions
All the components may be made ahead of time and stored separately until ready to serve.Â- Biscuits - 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 strawberry 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. Homemade whipped cream may also be re-whipped to bring it back to life. Alternatively, whipped cream may also be piped into serving-sized mounds and frozen.Â
Nutrition
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