Fluffy, Tender Gluten Free Strawberry Shortcake

If you have missed this classic dessert then my version of homemade gluten-free strawberry shortcake will transport you back to an identical version of your favorite summertime treat. Easy, fluffy, drop-and-bake gluten-free shortcake biscuits are layered with juicy spoonfuls of fresh strawberry sauce and clouds of heavenly whipped cream topping.

Prep Time 40

Cook Time 15

Total Time 55

Servings desserts

Author Melissa Erdelac

Ingredients

Strawberry Sauce

2 pounds (908 g) fresh strawberries hulled and sliced
6 tablespoons (78 g) granulated sugar

Gluten-Free Shortcake

2 cups (307 g) all-purpose gluten free flour blend (I highly recommend Cup4Cup gluten free flour)
2 tablespoons (26 g) granulated sugar
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons (42 g) unsalted butter chilled and cut into small pieces
¾ cup (184 g) plain yogurt
¼ cup (61 g) milk optional, see recipe note
1 large egg
2 tablespoons (27 g) oil
2 teaspoons lemon juice or substitute vinegar
optional coarse sugar and heavy cream

Whipped Cream

1 cup (240 g) heavy cream well chilled
3 tablespoons (39 g) granulated sugar
1 teaspoon vanilla extract

Instructions

Strawberry Sauce

Place ⅓ sliced strawberries in a bowl and sprinkle sugar on top. Use a potato masher or fork to crush strawberries with sugar. This helps the strawberries soften, macerate, and make more of a liquidy, juicy sauce.
2 pounds fresh strawberries, 6 tablespoons granulated sugar
When ready to serve with the biscuits, stir in the remaining sliced strawberries. Refrigerate leftovers in an airtight container up to 2 days.

Gluten Free Shortcake

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.
2 cups all-purpose gluten free flour blend , 2 tablespoons granulated sugar, 4 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 3 tablespoons unsalted butter
In a separate bowl whisk together yogurt, milk, 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 refrigerate 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 425ºF.
¾ cup plain yogurt, 1 large egg, 2 tablespoons oil, 2 teaspoons lemon juice, ¼ cup milk
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ 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.
If desired, brush cream all over the biscuits before sprinkling coarse sugar on top. Bake on the LOWER RACK until golden, about 15 minutes, rotating pan halfway 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.
1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract
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.

Notes

Milk addition

Since Cup4Cup has changed their formula, I’ve found the biscuit dough to be drier. Therefore I recommend adding ¼ cup for biscuits to hold their shape, up to ½ cup if the dough is still dry, or you prefer a softer biscuit with more spread. Other GF flour blends may not require the extra milk.

Make Ahead / Storing / Freezing

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.

Nutrition