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Gluten Free Strawberry Shortcake

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.

Gluten Free Strawberry Shortcake made with gluten free drop biscuits, sweetened strawberries, and homemade whipped cream.

Photos Updated June 2018

A while back when I shared my gluten free biscuits, I promised you 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.

Strawberry Shortcake from What The Fork Food Blog | whattheforkfoodblog.com

Sliced strawberries in a white bowl ready to be made into gluten free strawberry shortcake

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!

(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. 

Easy gluten free strawberry shortcake is made with gluten free drop biscuits that are topped with sweetened strawberries and homemade whipped cream. It's the perfect late spring and early summer dessert during strawberry season. This recipe is best with fresh strawberries! Easy gluten free dessert recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free dessert recipes! #glutenfree #strawberry #strawberryshortcake #dessert #glutenfreedessert #easyrecipe


Other Fresh Strawberry Recipes To Try:


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Gluten Free Strawberry Shortcake made with gluten free drop biscuits, sweetened strawberries, and homemade whipped cream.

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.

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.

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

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.

Gluten Free Strawberry Shortcake from What The Fork Food Blog |@WhatTheForkBlog | whattheforkfoodblog.com

 

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Lauren

Monday 4th of May 2020

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.

Shay

Wednesday 17th of June 2020

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.

Pennie R.

Wednesday 5th of February 2020

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 !

Shay

Friday 7th of February 2020

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/

OMAR SARA

Tuesday 2nd of July 2019

Thanks for sharing this recipe!

Shay

Friday 12th of July 2019

You're welcome!

Madison

Thursday 20th of June 2019

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!!

Shay

Sunday 30th of June 2019

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.

Otilia

Wednesday 5th of June 2019

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.

Shay

Sunday 30th of June 2019

You're welcome Otilia, so glad you're finally able to enjoy strawberry shortcake again!

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