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 ;).
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:
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Gluten Free Strawberry Shortcake
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:
- 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:
- Preheat oven to 425 degrees and spray a baking sheet with non-stick spray.
- 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.
- Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.
- 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:
- Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 tsp vanilla extract together. Beat until stiff peaks form.
- 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
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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.
YUM! I made these earlier this week for a friend who is on a strict gluten-free diet and they were such a hit! The biscuits were so light and fluffy, something I’ve had challenges with while making other gluten free recipes. This one is a keeper! Thank you!
Thanks Rebecca!
I wouldn’t make these again. There’s nothing in the biscuits themselves to give them any kind of flavor. The only sweetness comes from the strawberries and whipped cream, so the biscuits just add a tasteless carb-y texture. There’s no eggs or anything to bind the dough together, so it’s just crumbly and doesn’t set up well. I think I’ll stick with the Betty Crocker Strawberry Shortcake recipe with Gluten Free Bisquick. It’s always turned out amazing for me, but unfortunately I was unable to find GF Bisquick at the grocery store this week.
Hi Lauren! These aren’t sweet biscuits. They’re meant to be plain so the fresh strawberries and whipped cream shine. It sounds like you didn’t add enough of the liquid to the biscuits if the dough didn’t come together. There’s a full cup of milk that makes this a drop-style biscuit. If you macerate your strawberries long enough, they should give off quite a bit of juice. The strawberry juice should be poured over the biscuits with the strawberries to help boost the strawberry flavor and soften the biscuits.
Hi! I’m a post-op WLS person (weight loss surgery). A friend found your site and shared it with me, knowing my dear love of biscuit style Strawberry Shortcake. I know this really isn’t your schtick but—I’d like to pose a challenge. If you didn’t have a problem with gluten but could not have white flour (includes white rice flour or real sugar in this recipe—how would you adapt this one while maintaining the biscuit texture and flavor? This just looks so so so amazing—I really want to try it as my first post Roux-En-Y birthday cake/treat. Almond flour works for me, coconut flour, no problem, stevia—great, all the sugar alcohols are fine. Basically, I just can’t have “white” flour or real sugar.
Please and thanks you, in advance 🙂
P.S. I’m down 94 lbs in a little over 5 months !
Congrats on your weight loss! This recipe would be too hard to try and convert (with success). Your best bet would be to find a low carb biscuit recipe. Here are a few sites I recommend:
https://alldayidreamaboutfood.com/
https://www.wholesomeyum.com/
https://lowcarbyum.com/
Hi there!! I was wondering if these store well? I was thinking of making the biscuits the night before an event and assembling the shortcake the next day but I wasn’t sure they’d keep well. Thanks so much, recipe looks delicious and I can’t wait to try it!!
Hi Madison! The drop biscuits can be made in advance and then frozen. Reheat the frozen biscuits by wrapping them in foil and heating in the oven until warmed all the way through. Then top with the strawberries and whipped cream right before serving.
I can finally make and enjoy strawberry shortcake with real and fresh ingredients. I enjoyed making them from scratch and I’m so thrilled I can have the dessert I love with fresh picked strawberries and gluten-free ingredients. They are absolutely delicious!
This will be a dessert I will make often in the summer, as well as year round, with varying fruit. Thank you for the recipe.
You’re welcome Otilia, so glad you’re finally able to enjoy strawberry shortcake again!
I made these and followed the recipe exactly as written with the exception of using buttermilk and I had to use about a cup and a half the bottoms brown beautifully and were crispy the tops were colorless the insides were not fluffy they were very dense any ideas on why they turned out this way ?
Hi Cindy, how big did you make them? Larger biscuits would take longer to brown. As far as being dense, it sounds like you may have over-measured your flour or mixed it a bit too much. You could have possibly weighed down the dough too by adding the extra milk/buttermilk. To properly measure your flour, be sure to stir your flour first then use a spoon to scoop the flour into the measuring cup and then use a straight edge to level it off. Hope that helps!
I just find your web site – very happy.
Not just because of the great sounding recipes, but you sound like me…
The title What the Fork – made me laugh out loud and I also love new recipes and coffee!
Have an awesome day! I look forward to trying your recipes.
Thanks Susan!
I wanted to know if I can use almond milk instead of regular milk? And coconut oil instead of butter making them also vegan? Have a friend’s reception to attend and she is vegan. Thanks!
I would recommend unsweetened coconut milk because it won’t alter the taste. I use unsweetened coconut milk in these all the time. While I haven’t used coconut oil in them, I do use Nutiva Palm Shortening (it’s a blend of palm shortening and coconut oil). I use about a tablespoon more shortening for the dairy free version then I do with regular butter. Hope that helps!
Hi there! Making your GF strawberry shortcake for my family for easter dessert. Question… If I bought a GF flour that contains xanthum gum. Should I still add it to the recipe?
Thanks!
Kim
Hi Kim! If your blend already has xanthan gum in it, you don’t need to add more. This is the flour blend I use: http://www.whattheforkfoodblog.com/2015/01/05/white-rice-purpose-gluten-free-flour-blend/
OMG Sharon! This looks amazing! I don’t know which to try first, the strawberry shortcake or the biscuits 🙂 Can you tell me which gluten free flower brand you prefer? Thanks in advance!
Thanks Caroline! I use my own blend of white rice flour, brown rice flour, tapioca flour and potato starch. You can find the ratios here: http://www.whattheforkfoodblog.com/2015/01/05/white-rice-purpose-gluten-free-flour-blend/