This Gluten Free Strawberry Shortcake is made with gluten free drop biscuits, sweetened fresh strawberries and vanilla whipped cream. It’s a classic strawberry shortcake made gluten free that’s both easy and delicious.

Photos Updated June 2018

Gluten Free Strawberry Shortcake

A while back when I shared my gluten free biscuits, I promised you gluten free strawberry shortcakes. In true Sharon fashion, it’s a little late. But better late than never, right? Please say yes because these gluten free strawberry shortcakes were WELL worth the wait.

The biscuits in this recipe are pretty much my regular biscuit recipe but with a bit more milk to turn them into gluten free drop biscuits. They’re baked to buttery perfection and then they’re topped with fresh, sweet strawberries, and whipped cream. They’re SO good and this is definitely one of my favorite ways to enjoy fresh strawberries.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

These biscuits are the perfect vehicle for the sweet macerated strawberries and vanilla whipped cream. The recipe makes 8 biscuits but if you don’t use them all, you can freeze them – they freeze beautifully!  Be sure to follow this biscuit recipe for the best results!

(I actually froze some of them for 6 months, defrosted them, and then served them as a last minute dessert and nobody knew. It was like I had just baked them. Win!)

These biscuits are also delicious for breakfast with some honey and fresh fruit. Or you could just have leftover strawberry shortcake, I won’t tell ;).  If you have a bunch of strawberries left over and want to try another delicious treat that’s Paleo, you’ll enjoy these Strawberry Pudding Souffles by Natalie at Perry’s Plate.  

Strawberries + Dessert = Pure Happiness  🍓❤️

Tips for Making Gluten Free Strawberry Shortcake

• Don’t over measure your flour. Be sure you measure your flour the correct way. Over-measuring your flour will make the biscuits dry and dense.
• Use fresh strawberries. Frozen strawberries won’t cut it here – this recipe is all about the fresh strawberries. The fresher the better and best during strawberry season!
• Use homemade whipped cream. Take the extra step, whip that cream yourself! That little extra effort takes this strawberry shortcake recipe from a “wow, that’s good” to a “OMG these are SO good!”. Do it,  I promise you won’t be disappointed. 

Other Fresh Strawberry Recipes To Try:

• Strawberry Icebox Cake
• No-Churn Strawberry Ice Cream
• Strawberry Rhubarb Coffee Cake

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Gluten Free Strawberry Shortcake

Yield: serves 8

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

This Gluten Free Strawberry Shortcake is made with gluten free drop biscuits, sweetened fresh strawberries and vanilla whipped cream. It’s a classic strawberry shortcake made gluten free that’s both easy and delicious.

Print

Ingredients

For the Biscuits

• 2 C gluten free all-purpose flour
• 1 tsp xanthan gum
• 1 tsp fine sea salt
• 2 1/2 tsp baking powder
• 6 Tbsp butter, cold and cubed
• 1 C milk

For the Strawberries

• 1 lb. strawberries, hulled and quartered
• 2 Tbsp granulated sugar

For the Whipped Cream

• 1 C heavy whipping cream
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

To make the strawberries:

1. Mix the strawberries and 2 tablespoons sugar in a bowl and let sit at room temperature for a few hours before serving.

To make the biscuits:

1. Preheat oven to 425 degrees and spray a baking sheet with non-stick spray.
2. Sift and mix together the flour, xanthan gum, salt and baking powder. Use a pastry blender (or two forks) to cut the butter into the flour mixture until the butter is smaller than the size of peas.
3. Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.
4. Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4. Bake the biscuits at 425 degrees for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.

To Make the Whipped Cream:

1. Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 tsp vanilla extract together. Beat until stiff peaks form.
2. To assemble the shortcakes, split a biscuit in half, top with strawberries and whipped cream. Place the top half of the biscuit on top and cover with additional strawberries and whipped cream.

Notes

Omit the xanthan gum called for in the recipe if your gluten free flour blend already contains it.

Click here for the printable recipe for the gluten free drop biscuits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Hand Mixer
• 
  Silicone Baking Utensils
• 
  Pyrex Smart Essentials Mixing Bowl Set
• 
  Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
• 
  Cooling Rack 

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 353

Did you make this recipe?

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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.