Easy Gluten Free Strawberry Shortcake Recipe

Jessica Jeannine Clark

Cow's Milk Free, Dairy Free, Gluten Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free

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Prep Time 20

Cook Time 10

Assembly Time 5

Total Time 35

Course Dessert

Cuisine American

Servings shortcakes

Calories 228 kcal

Equipment

Ingredients

1 ½ cups King Arthur Gluten-Free All-Purpose Flour
2 ¾ teaspoons baking powder
¼ teaspoon table salt
2 tablespoons granulated sugar
¾ cup heavy cream or whipping cream we used Silk Heavy Whipping Cream Alternative
1 large egg

Toppings

Fresh sliced strawberries or strawberries in syrup
Strawberry syrup
Whipped topping we used So Delicious CocoWhip

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Mix the flour, baking powder, salt, and sugar together in a large bowl.
1 ½ cups King Arthur Gluten-Free All-Purpose Flour, 2 ¾ teaspoons baking powder, ¼ teaspoon table salt, 2 tablespoons granulated sugar
In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
¾ cup heavy cream or whipping cream, 1 large egg
Scoop the dough in 1 ½-ounce balls (about 3 tablespoons) onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 ½" diameter.
Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional)
Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
Remove the shortcakes from the oven, split them, and add toppings. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Fresh sliced strawberries, Strawberry syrup, Whipped topping

Notes

Use an electric hand mixer to quickly blend the wet ingredients.
Use strawberries in syrup if in a pinch to save time slicing strawberries and making homemade syrup.
Use a large cookie scoop to make uniform dough balls.
Chill the biscuit dough for 10 minutes before baking to improve texture.
Brushing the tops with heavy cream before baking gives a golden brown finish.
Bake on a prepared baking sheet lined with parchment paper for easy cleanup
Let the shortcakes cool on a wire rack before slicing to prevent crumbling.

Nutrition

Calories: 228kcalCarbohydrates: 27gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 61mgSodium: 310mgPotassium: 39mgFiber: 3gSugar: 6gVitamin A: 477IUVitamin C: 0.2mgCalcium: 152mgIron: 1mg

Tried this recipe?Let us know how it was!

Step By Step Instructions

Dry ingredients for making gluten free shortcakes in a glass bowl.

Preheat & Prep: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.

Wet ingredients for making gluten free shortcakes in a glass measuring cup.

Ingredients for making gluten free shortcakes in a glass bowl.

Gluten free biscuit dough in a glass bowl.

Mix Wet Ingredients: In a small bowl, beat the heavy cream and egg until smooth. Pour into the flour mixture and stir until a dough forms.

Scoops of biscuit dough on a baking sheet.

A cookie scoop placing a scoop of dough on a baking sheet.

Unbaked, flattened gluten free biscuits on a baking sheet.

Shape & Flatten: Scoop 1 ½-ounce balls (about 3 tablespoons) of biscuit dough onto the prepared baking sheet. Gently press each one to about 2 inches wide.

A red brush brushing cream on an unbaked flattened gluten free biscuit.

A flattened, uncooked gluten free biscuit with cream and sugar on top.

Bake: Brush the tops with heavy cream and sprinkle with sugar (optional). Bake for 10-12 minutes until golden brown and fully cooked.

Assemble & Serve: Let shortcakes cool slightly, then split them open. Add sliced strawberries, strawberry syrup, and whipped topping before serving.

About the Ingredients

Gluten free 1:1 all-purpose flour (we used King Arthur Gluten-Free All-Purpose Flour)
Heavy cream or whipping cream (we used Silk Heavy Whipping Cream Alternative)
Freshly sliced strawberries (or strawberries in syrup)
Strawberry syrup if using fresh strawberries (we used this homemade strawberry syrup)
Whipped topping (we used So Delicious CocoWhip)

Be sure to see the printable recipe card for the full ingredients list with measurements, instructions and tips!

Time Saving Shortcuts

Use an electric hand mixer to quickly blend the wet ingredients.
Prep the shortcakes in advance and warm them in the microwave before serving.
Use strawberries in syrup if in a pinch to save time slicing strawberries and making homemade syrup.

Expert Tips

Use a large cookie scoop to make uniform dough balls.
Chill the biscuit dough for 10 minutes before baking to improve texture.
Brushing the tops with heavy cream before baking gives a golden brown finish.
Bake on a prepared baking sheet lined with parchment paper for easy cleanup
Let the shortcakes cool on a wire rack before slicing to prevent crumbling.

Substitutions & Variations

Swap heavy whipping cream for coconut cream to make it dairy-free if you can't find the Silk brand vegan alternative.
Use coconut sugar instead of granulated sugar for a subtle caramel flavor and to cut down on refined sugar.
Add a splash of lemon juice to the sliced strawberries for extra freshness.
Replace King Arthur gluten-free flour with your favorite gluten-free flour blend, like Bob’s Red Mill.
Make mini versions by shaping into smaller balls for bite-sized treats.

Serving Suggestions

Appetizer: planning a party? Serve this delicious corn dip as an appetizer.
Side: if you're serving a whole meal, your guests will love these loaded tater tots as a side.
Drink: serving drinks? You're guests will definitely enjoy these watermelon mocktail recipes.

Storage & Reheating

To store: Keep leftover shortcakes at room temperature in an airtight container for up to three days. Store sliced strawberries separately in the fridge in an airtight container or mason jar with a paper towel in the bottom.

To freeze: After cooling, wrap leftover shortcakes individually in plastic wrap and store in a freezer bag. Freeze for up to three months. Thaw at room temperature before serving.

To reheat: Warm shortcakes in a 350°F oven for five minutes to refresh their texture. You can also microwave them for 10-15 seconds for a quicker option.