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These gluten-free strawberry shortcakes are one of my favorite spring or summer desserts to make when strawberries are in season. Each shortcake is buttery, tender, and lightly flaky, then filled with juicy strawberries and soft whipped cream for a simple dessert that always feels special.
I love making individual shortcakes because they are easy to serve and look a little more special than one large dessert. They are perfect for Easter, summer gatherings, brunch, holidays, or anytime I want a classic gluten-free strawberry shortcake that feels homemade and fresh.
Why These Gluten-Free Strawberry Shortcakes are my Favorite
I first made these gluten-free strawberry shortcakes years ago, and they are still one of those recipes I come back to every summer. They use simple ingredients, they do not feel heavy, and the fresh strawberries are always a hit.
What I love most is the balance of textures. The shortcakes are buttery and tender, the strawberries are juicy and sweet, and the whipped cream adds the perfect light finish. It is a classic dessert, I make for Easter. I must warn you, they are indulgent, but well worth it.
Why This Recipe is So Great!
These gluten-free strawberry shortcakes work because every part of the recipe is simple and classic.
The shortcakes bake up buttery, tender, and lightly flaky
Fresh strawberries add sweetness and plenty of juice
Homemade whipped cream keeps the dessert light and fresh
Individual shortcakes are easy to serve
The recipe uses basic ingredients and does not require anything complicated
Because strawberries are the star of this recipe, I always try to use ripe, sweet berries. The better the strawberries, the better the shortcakes.
I slice the strawberries, toss them with a little sugar, and let them sit for about 15 minutes before serving. This helps soften them slightly and brings out their juices, which makes the filling even better.
When I pick strawberries, I look for ones that smell sweet and fresh. They should feel firm but not hard. They do not always have to be dark red all the way through to taste ripe, so I pay more attention to their smell and overall freshness.
Why Buy Organic?
If your budget allows it, always buy organic strawberries. Unfortunately, strawberies are on the dirty dozen list. When tested by The Environmental Working Group (EWG), more than 90 percent of samples tested were positive for residues of two or more pesticides.
Ingredient Notes
Strawberries
Fresh strawberries give this dessert its classic flavor. I always recommend using ripe, in-season berries when possible.
Gluten-Free Flour Blend
I use a gluten-free all-purpose flour blend for the shortcakes. A blend you already trust for baking is usually the best choice.
Butter
Cold butter is the secret to tender, flaky shortcakes. I like to place it in the freezer for about 15 minutes before adding it to the dough.
Half-and-Half or Cream
This gives the dough richness and helps create a soft, tender texture.
Whipping Cream
Fresh whipped cream makes these shortcakes taste extra special. I like adding vanilla and a little lemon zest for extra flavor.
How I Make Gluten-Free Strawberry Shortcakes
1. Prep the strawberries
I start by slicing the strawberries and tossing them with sugar. Then I let them rest while I make the shortcakes.
2. Chill the butter
Before making the dough, I place the butter in the freezer for about 15 minutes. This helps create the flaky texture I want in the baked shortcakes.
3. Make the shortcake dough
I mix the dry ingredients, cut in the cold butter, and add the cream until the dough just comes together. I try not to overmix because that can make gluten-free shortcakes too dense.
4. Bake the shortcakes
I shape the dough into individual shortcakes and bake them until they are lightly golden.
5. Make the whipped cream
I whip the cream with a little sweetener, vanilla, and lemon zest until soft and fluffy.
6. Assemble and serve
I split the shortcakes, spoon over the strawberries and their juices, then add plenty of whipped cream.
Tips for Flaky Gluten-Free Shortcakes
For the best texture, I always keep the butter as cold as possible. Cold butter creates little pockets in the dough that help the shortcakes bake up tender and lightly flaky.
I also handle the dough gently and mix only until it comes together. That small step makes a big difference in keeping the shortcakes soft instead of heavy.
Another tip I love is serving them slightly warm. The strawberries and whipped cream settle right in, and the whole dessert tastes even better.
Whipped Cream for Strawberry Shortcakes
The whipped cream is one of my favorite parts of this recipe. It is simple, but it adds the perfect creamy layer between the shortcakes and the strawberries.
I like to flavor mine with a little vanilla and lemon zest. The lemon brightens everything and pairs so well with fresh strawberries. For sweetener, I sometimes use coconut sugar, but maple syrup or honey also work.
Make-Ahead Tips
I usually bake the gluten-free shortcakes ahead of time and store them in an airtight container once they are fully cooled. The strawberries can also be sliced and refrigerated in advance.
For the best texture, I wait to assemble the shortcakes until just before serving.
My Best Serving Tip
I love serving these gluten-free strawberry shortcakes slightly warm, filled with juicy strawberries and plenty of soft whipped cream. They are simple, classic, and exactly the kind of dessert I want to make all summer long.
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Mix strawberries with 2 tablespoons of sugar and let the berries sit for 15 - 20 minutes to release some of its juices. Chill until ready to use
2.
Preheat oven to 425 F and line a baking tray with parchment paper
3.
In a food processor, pulse the flour, sugar, baking powder, baking soda, and salt until incorporated, about 4 pulses. Add the butter and pulse until incorporated with lots of pea-size pieces, 10 to 12 pulses. Do not overprocess
4.
Transfer the mixture to a bowl and stir in the half-and-half and egg until just incorporated. Adding more half-and-half a bit at a time if needed. The dough should be slightly sticky
5.
Using a large spoon or a cookie scoop, place the dough on the baking tray in 4 even mounds. Brush the tops with cream and using your hands lightly flatten each to about 3-inch in diameter. Sprinkle with sugar and bake for 12 minutes until the tops are deeply golden
6.
While the shortcakes are baking, prepare the whipped cream, using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form. Refrigerate until ready to use.
7.
To assemble, slice the shortcake horizontally and fill with strawberries with some juices and whipped cream
Nutrition Info
Per serving: 697 calories, 54.8g carbohydrates, 2g protein, 20.9g fat, 2.1g fiber, and 20.6g sugar. Note: Nutrition information is automatically calculated, so should only be used as an approximation. (Does not include whipped cream)
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