This easy gluten free strawberry shortcake recipe is the classic dessert that everyone loves. Make the biscuits ahead of time and be ready to serve in minutes!
There are strawberries baked right into the gluten free strawberry shortcake biscuits as well as layered in the filling, making a beautiful presentation. Plus, it's so quick and easy that it's as perfect for a holiday celebration table as it is as a week-night dessert.
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Why you'll love this recipe for gluten free strawberry shortcake
Strawberry shortcakes are usually made with a lightly sweet cake or biscuit, juicy strawberries, and cream. You can really our perfect gluten free biscuit recipe to make biscuits, split them in half, and serve them with berries and cream.
But this recipe is more special than that, since it has strawberries in the biscuits themselves—not just in the filling. The biscuit dough is also made with a touch more sugar than a typical biscuit, since the sweetness of the sugar enhances the flavor of the strawberries.
But they're still only lightly sweet, as is the whipped cream. During strawberry season, the berries are fragrant and their natural sweetness shines right through.
If you'd prefer a berry-free biscuit, though, I've included instructions in the recipe for how to leave them out of the dough. You'll only need to add some more buttermilk to compensate for the loss of the moisture from the berries.
Tips for making gluten free strawberry shortcakes
If you've never made any type of gluten free biscuits, this recipe might seem too hard. It's really very simple, as long as you keep a few tips in mind. They are:
Measure your ingredients carefully
Measuring especially your gluten free flour blend and added starch by weight is particularly important when making any sort of pastry. Many of the other ingredients, like baking powder, baking soda, and salt, are too light to accurately measure by weight, so teaspoons are fine.
Use the right gluten free flour blend
Since the main difference between conventional baked goods and gluten free baked goods is the flour we use, choosing the right gluten free flour blend is your most important first step. Here, I use a combination of Better Batter classic gluten free flour blend (or our DIY mock blend, if you can't buy that blend), plus cornstarch to lighten the blend.
If you'd prefer, you can replace both the flour blend and cornstarch, by weight, with an equal amount of our gluten free pastry flour blend, or Cup4Cup all purpose gluten free flour blend, which is really best used as a pastry flour. More than anything, be sure your gf flour blend is smooth and not gritty (Bob's Red Mill brand is terribly gritty, so stay away)!
Keep your ingredients cold
As with all pastries, these biscuits rely on cold ingredients, especially clumps of cold butter, to become light and flaky in the oven. The dry ingredients surrounding the cold butter get pushed up and out when placed in a hot oven, and you're rewarded with the crisp-lightness we love.
Here, we're also using cold chunks of chopped juicy strawberries, too. And, of course, your buttermilk should be kept cold.
Be sure to use buttermilk or a near-perfect substitute
If you don't have buttermilk on hand, which isn't uncommon, promise me you won't replace it in this recipe with some regular milk and a bit of lemon juice or vinegar! That won't create the thick, tenderizing commercial buttermilk product this recipe relies on.
Instead, you can effectively replace buttermilk in any recipe with half plain yogurt and half milk, by volume. That works for dairy-free buttermilk subs, too! But for more information on making these biscuits dairy free, please see the ingredients and substitutions section below.
Don't overwork your biscuit dough
Just be sure to handle the dough with a light touch, or your biscuits will be tough, but not for the reasons you may think. If you handle the dough too much, the heat of your hands will melt the butter—and we need those ingredients cold like we talked about above.
For the best taste, make your own homemade whipped cream
Homemade whipped cream just tastes better than store bought. We use way less sugar in our homemade whipped cream than in canned whipped cream (which is also delicious!).
If you're concerned about homemade whipped cream being less stable, there are plenty of ways to stabilize it by adding some extra cornstarch to your confectioners' sugar, adding melted marshmallows, etc.
How to assemble your gluten free strawberry shortcakes
Since you'll be slicing your cakes in half horizontally, you'll want them to have some height. You can make them as drop biscuits, or as cut out rounds (both methods are described in the recipe below).
For a clean slice when splitting the sweet biscuits in half, slice them cool and use a serrated knife. Then pile on the berries and cream!
Then you can either mix your sliced strawberries with the whipped cream and layer those in, or add the plain whipped cream and press strawberry slices in before replacing the biscuit top.
Making the gluten free strawberry shortcake biscuits ahead of time
In the spirit of a fun and easy-going summer dessert, the shortcake biscuits can be made ahead of time. Just shape them and freeze them raw, and then bake soon before serving.
The raw biscuits can be frozen in a single layer on a rimmed baking sheet, then piled into a freezer-safe bag. You can bake them right from the freezer, but you may need to add a couple of minutes of baking time
Storing leftover gluten free strawberry shortcakes
To keep your sweet biscuits light, flaky and fresh, only slice and fill those gluten free strawberry shortcakes that you know you're going to serve right away. Any leftover baked, but whole, sweet biscuits can easily be frozen for later.
Just refresh them by letting them defrost at room temperature, then sprinkling with a bit of water, and placing in a 300°F toaster oven until toasty. Then slice, fill, and serve!
Gluten free strawberry shortcake: ingredients and substitutions
Dairy free, gluten free strawberry shortcakes
To make this recipe as a dairy free option, you'll need to replace the butter, buttermilk, and heavy whipping cream. I actually think we can do it, though! Here are my best guesses.
For the butter, I recommend using vegan butter from either Melt or Miyoko's Kitchen brand. They behave the most like butter in baking. Do not use Earth Balance buttery sticks, which have way too much moisture and your biscuits will dissolve into puddles.
You can also try using Spectrum nonhydrogenated vegetable shortening, which has almost no moisture. You'll probably have to use more liquid. Speaking of liquid…
In place of buttermilk, use half nondairy plain yogurt and half nondairy unsweetened milk (my favorite is almond milk). In place of heavy whipping cream for the whipped cream, use chilled coconut cream and whip it according to these instructions to get a beautiful, dairy free whipped cream.
Cornstarch substitute
The cornstarch in the biscuit recipe adds lightness and tenderness to the sweet biscuits. In its place, you can use potato starch or arrowroot. If you are corn-free, be sure you're using a cornstarch-free confectioners' sugar, which often has a cornstarch to help prevent clumping.
Refined granulated sugar substitute
There's so little granulated sugar in this strawberry shortcake biscuit recipe, that you can either leave it out entirely or try replacing it with Lankato brand monkfruit sweetener. I wouldn't use coconut sugar since it's too dark in color and has a pronounced flavor.
In place of the confectioners' sugar in the whipped cream filling, you can try Lankato brand monkfruit powdered sugar alternative.
Gluten free strawberry shortcake variations
This recipe will work with any sort of berry as a replacement for the chopped strawberries in the biscuits, and quite honestly nearly anything at all in the filling. Here are some suggestions for replacing so, some or all of the strawberries:
- Add chopped soft nuts to the biscuits (raw walnuts or pecans would be delicious)
- Try fresh, chilled blueberries, raspberries, or even frozen pineapple chunks to the biscuits
- Keep the strawberries in the biscuits, but replace the chopped strawberries in the filling with our strawberry syrup mixed with the whipped cream
FAQs
Yes, strawberries in their natural state are always gluten free.
If you can buy chopped frozen strawberries, you can use those in the biscuits themselves. If your frozen strawberries are whole, you can't use them because you won't be able to chop them without defrosting them, when they'll become limp and won't firm up again.
Make sure your strawberry pieces in the biscuits aren't too big, though, or they'll prevent the biscuit dough from holding together properly during baking.
Ripe strawberries in the middle of strawberry season will be bright red and fragrant. If you buy strawberries off-season, they probably won't be as fragrant, flavorful, or sweet.
Some strawberries are meant to be white in color, but they'll be fragrant when ripe. Just be sure the leaves are green, not brown, and the berries aren't green.
Once assembled, strawberry shortcakes don't store very well. But the biscuits can be made ahead of time, cooled completely, wrapped individually in freezer-safe wrap, and frozen for up to 2 months. Defrost at room temperature. But only fill those shortcakes that you're ready to serve, and freeze the rest of the biscuits uncut and unfilled!
If your biscuits came out dry, here are the questions to ask yourself:
– Did you make ingredient substitutions, especially with respect to the gluten free flour blend?
– Did you measure your dry ingredients by weight?
– Did you add more than a light sprinkle of extra gf flour in shaping?
– Were your ingredients kept cold, your dough handled only lightly?
Gluten Free Strawberry Shortcake
Equipment
- Handheld mixer with beaters
- Metal biscuit cutter
Ingredients
For the biscuits
- 2 ⅝ cup (368 g) all purpose gluten free flour blend (I used Better Batter) plus more for sprinkling, if necessary
- 1 teaspoon xanthan gum omit if your blend already contains it
- 6 tablespoons (54 g) cornstarch
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 12 tablespoons (168 g) cold unsalted butter grated on a standard, large-hole grater
- 4 ounces ripe strawberries fresh, chopped and chilled (See Recipe Notes)
- 1 ¼ cups (10 fluid ounces) buttermilk chilled
For serving
- 1 ½ cups (12 fluid ounces) heavy whipping cream chilled
- 2 tablespoons (14 g) confectioners’ sugar
- 8 ounces fresh strawberries hulled and sliced
Instructions
- Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well.
- Add the chilled and grated butter and chopped strawberries, and toss to combine, breaking up any clumps in the grated butter. To make the biscuit dough easier to handle, try flattening some chopped strawberries against the side of the bowl.
- Create a well in the center of the dry ingredients, add 1 cup + two tablespoons of the buttermilk and mix until just combined. Add more buttermilk by the teaspoon as necessary to moisten all the dough.
To shape drop biscuits.
- Working quickly, so the dough doesn’t get warm, divide the dough into 10 equal portions, each about the size of a baseball.
- Gently shape each portion into a disk without packing the dough, or the biscuits will be dense.
- Place the biscuits 2 inches apart from one another on the prepared baking sheet.
To shape cutout biscuits.
- Turn the dough out onto a large piece of parchment paper on a large, flat surface. Working quickly, press the dough together into a flat disk, pressing any crumbly bits together and into the disk.
- Sprinkle the top of the disk very lightly with gluten free flour, and spread evenly over the top. Using a large rolling pin, roll the dough into a rectangle about 1.5-inches thick.
- Dust the edges of a a metal biscuit cutter or large cookie cutter with more flour, and use it to cut out rounds of dough about in one swift motion per cut.
- Transfer the biscuits to the prepared baking sheet, and place about 2 inches apart from one another on the prepared baking sheet.
To finish the biscuits.
- Place the baking sheet in the freezer for 10 minutes or until firm. The raw biscuits can also be frozen in a single layer at this point, then placed in a tightly sealed bag, stored in the freezer for up to a month, and baked from frozen.
- Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed, very lightly golden brown and firm to the touch (about 20 minutes).
- Remove from the oven and allow to cool before slicing each biscuit in half horizontally.
To make the whipped cream.
- In a large, clean bowl, place the chilled cream. Beat on medium-low speed with a hand mixer or in a stand mixer fitted with the whisk attachment until soft peaks form.
- Add the confectioners’ sugar and continue to beat until stiff peaks form. Keep the mixer speed on medium-low and you will create a much more stable whipped cream.
To assemble the strawberry shortcakes.
- Place the sliced berries and fresh whipped cream both in the center of each cut biscuit and on top. Serve immediately.
Notes
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Etm567 says
You say you included instructions for not putting strawberries on the biscuits, but I cannot find them. I would never read a post this long when looking for a recipe! What kind of time do you think I want to spend finding a recipe?
Nicole Hunn says
Please see the notes in the recipe card, Ellen. Feel free to use the Jump To Recipe button. I do recommend reading the whole recipe card, if you have the time.
Ella says
Made these shortcakes yesterday and they are the BEST tasting shortcakes I have ever tasted! I used real buttermilk and left out the strawberries. It took more buttermilk than called for this way, but I expected that to be the case. I scooped them out with a large ice cream scoop and placed on parchment lined cookie sheet. I dusted them with some granulated sugar and baked them as instructed. Absolutely delicious!! Thank you so much for the excellent recipe!
Mimi Goacher says
Great Recipe! Thank you Nicole.
I’m unable to use Xantham Gum as it doesn’t agree with me. Normally I use gluten free flour and the rest of the ingredients. Usually there isn’t a problem. No doubt there are recipes that call for xantham gum but I have to avoid those .
Thank you for the wonderful recipes.
Mimi
patty burzo says
I just made these and had to jump right onto the comment section to tell everyone how delicious and easy these are! I am already thinking about other berries to try! I used the Miyoko butter substitute, which was mt first time trying that brand, and they are moist! Thank you Nicole for another amazing receipe!
Nicole Hunn says
Thank you so much for sharing that, Patty! Miyoko’s Kitchen vegan butter is really a game-changer when it comes to dairy-free baking, especially dairy-free pastries. So glad you enjoyed them!!
Harold Larsen says
Really a nice idea — incorporate the strawberries into the biscuit dough! Among your suggestions for other fruit that could be used, I think fresh, tree-ripe peaches (or, even better, nectarines) would be absolutely delicious. I look forward to trying them.
Thanks also for including suggestions for sugar substitutes; I have been substituting a combination of sucralose, Stevia-in-the-Raw, and the Lankato brand Monkfruit substitutes (2:1:1 ratio) for sweeteners in several of your GF recipes with good approval. [Metric values for 1 cup of each: Sucralose 24 g, Stevia-in-the-Raw 24 g, & Monkfruit 192 g; for Truvia’s Stevia-leaf Confectioner’s sugar 128 g].
Karen Mcdowell says
Hi I live over 30 miles to the nearest store which carries the dairy free substitutes suggested for butter. Is it possible to use coconut oil instead?
Nicole Hunn says
I’m afraid you can’t use coconut oil as a butter substitute in pastry, no, Karen. You can try ordering Spectrum brand nonhydrogenated vegetable shortening online, or just pick up the proper products the next time you’re in the store.
Melissa says
This was delicious! I made just two slight variations. I didn’t have buttermilk, so used 2% Greek yogurt and 2% milk (5oz ea) and added 1/2 Tblsp of lemon curd (to use up the last bit of the jar). I made 11 of them, the last one being my test sample – had to eat it plain to judge, right? SO DELICIOUS! Can’t wait to top with more berries and whipped cream!
Nicole Hunn says
Of course, you have to eat one to make sure it’s not going to poison anyone, Melissa. ?
Nienke says
Can you replace the buttermilk with milk?
Nicole Hunn says
No, you can’t, Nienke. Please see the Ingredients and substitutions section for how to replace the buttermilk if you don’t have any, whether you can have dairy or you can’t.
Rich Land says
Just made these yesterday and they were sooo good! Used your suggestions to substitute Myoko’s butter alternative, as well as using half non-dairy unsweetened yogurt and half unsweetened almond milk. I added the chopped strawberries, too. They were so good I just had one warmed for breakfast! Thanks so much, Nicole!
Nicole Hunn says
I’m so glad the nondairy suggestions turned out well for you, Rich! I really am so grateful that Miyoko’s Kitchen brand products are so widely available now, since they’re so so good. And the “buttermilk” mixture is always a win. Thanks again for sharing that!
Esther Iglich says
Pretty good – light, fairly moist but a bit less tasty than I would like. I suspect biscuits aren’t suppose to be full of flavor .. why you have the toppings. Still I would add a bit more sugar and salt and I find adding chopped walnuts adds to the texture. I used cool whip instead of cream.. stick with the cream.
Nicole Hunn says
Hi, Esther, it sounds like maybe you were looking for a different sort of recipe altogether. These biscuits have some sugar, but normally biscuits have a touch or none at all. They are mostly about the texture.
Brittany Michelle Weisinger says
Hello, I’ve been looking for a biscuit recipe I can make up and freeze the dough in advance to have on hand for quick breakfast, I see these can be frozen but if I wanted a traditional plain savory biscuit and cut the sugar would I need to make any adjustments/substitutions or would it be fine as is just less sweet? Thanks, we are baking these currently and I can’t wait to try them
youngbaker2002 says
They look very lovely… will have to try them soon with some fresh strawberries from the patch.