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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

This easy gluten free strawberry shortcake recipe is the classic summer dessert that everyone loves. Make the biscuits ahead of time and be ready to serve in minutes!

This easy gluten free strawberry shortcake recipe, made from scratch, is the classic summer dessert that everyone loves. Make the biscuits ahead of time and serve in minutes! https://glutenfreeonashoestring.com/

A twist on the classic strawberry shortcake

Most recipes for strawberry shortcakes are made with classic buttermilk biscuits, layered with strawberries and whipped cream. And of course, they’re lovely. But when you make gluten free strawberry shortcake in the style of a drop biscuit, a couple of exciting things happen:

First, since drop biscuit dough is typically wetter than layered biscuit dough, adding chopped strawberries to the biscuit dough suddenly sounds like an inspired idea. Strawberries contain a tremendous amount of moisture. If you were to add them to a layered biscuit dough, you would never be able to prepare the dough as intended.

This easy gluten free strawberry shortcake recipe, made from scratch, is the classic summer dessert that everyone loves. Make the biscuits ahead of time and serve in minutes! https://glutenfreeonashoestring.com/

Second (and perhaps quite obviously), your strawberry shortcakes are practically worthy of the name … even before they are layered with berries and cream!

If you’d prefer a berry-less biscuit, I’ve included instructions in the recipe for how to leave them out of the dough.

This easy gluten free strawberry shortcake recipe, made from scratch, is the classic summer dessert that everyone loves. Make the biscuits ahead of time and serve in minutes! https://glutenfreeonashoestring.com/

This strawberry shortcake dough is made with a touch more sugar than a typical biscuit. We’re serving the cakes as a dessert after all. But they’re still only lightly sweet, as is the whipped cream. In the summertime, the berries are fragrant and their natural sweetness shines right through.

Just be sure to handle the dough with a light touch, or your biscuits will be tough. Measuring especially your flour and starch by weight is also particularly important when making any sort of pastry.

This easy gluten free strawberry shortcake recipe, made from scratch, is the classic summer dessert that everyone loves. Make the biscuits ahead of time and serve in minutes! https://glutenfreeonashoestring.com/

Make the biscuits ahead of time

In the spirit of a fun and easy-going summertime dessert, the shortcake biscuits can be made ahead of time. Just freeze them raw, and then bake soon before serving.

For a clean slice when splitting the biscuits in half, slice them cool and use a serrated knife. Then pile on the berries and cream!

Strawberry shortcake assembled on small plate

Ingredients and substitutions

Dairy

To make this recipe without dairy, 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 the recipe instructions.

Cornstarch

The cornstarch in the biscuit recipe adds lightness and tenderness to the 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.

 
Gluten Free Strawberry Shortcake raw on baking tray and baked and assembled on a plateThis easy gluten free strawberry shortcake recipe, made from scratch, is the classic summer dessert that everyone loves. Make the biscuits ahead of time and serve in minutes! https://glutenfreeonashoestring.com/

Like this recipe?

Prep time: Cook time: Yield: 10 shortcakes

Ingredients

For the biscuits
2 5/8 cup (368 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch (or try potato starch or arrowroot)

4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

12 tablespoons (168 g) cold unsalted butter, grated on a standard, large-hole grater

4 ounces chopped fresh strawberries, chilled

1 1/4 cups (10 fluid ounces) buttermilk, chilled

For serving
1 1/2 cups (12 fluid ounces) heavy whipping cream, chilled

2 tablespoons (14 g) confectioners’ sugar

8 ounces fresh strawberries, hulled and sliced

Directions

  • Preheat your oven to 425°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. Create a well in the center of the dry ingredients, add 1 cup plus two tablespoons of the buttermilk and mix until just combined. Add more buttermilk by the teaspoon as necessary to moisten all of the dough. 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.

    *You can leave out the chopped strawberries in the biscuits. You will need the full amount of buttermilk to make the biscuit dough, plus perhaps another 1 to 2 tablespoons.

  • 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, place the chilled cream in a large bowl and 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. Place the sliced berries and whipped cream both in the center of each cut biscuit and on top. Serve immediately.

  • Originally published on the blog in 2016. Video, some photos, some text new. Recipe unchanged.

Love,
Nicole

  • Melissa
    July 25, 2020 at 9:22 PM

    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
      July 26, 2020 at 9:24 AM

      Of course, you have to eat one to make sure it’s not going to poison anyone, Melissa. 🤣

  • Nienke
    July 17, 2020 at 5:02 PM

    Can you replace the buttermilk with milk?

    • Nicole Hunn
      July 17, 2020 at 5:24 PM

      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
    July 9, 2020 at 9:20 AM

    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
      July 9, 2020 at 12:35 PM

      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
    July 3, 2020 at 3:48 PM

    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
      July 3, 2020 at 7:37 PM

      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
    June 19, 2016 at 2:54 PM

    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
    June 13, 2016 at 2:15 PM

    They look very lovely… will have to try them soon with some fresh strawberries from the patch.

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