Cooking and Serving: 35 minutes | 10 shortcakes
Ingredients
How to make gluten free strawberry shortcakes | Ingredient Substitutions
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 10 shortcakes
Ingredients
How to make gluten free strawberry shortcakes
Expert tips
Ingredient Substitutions
Instructions
RECIPE INGREDIENTS
The recipe card has all of the specific ingredient amounts, but here are a few.
RECIPE INGREDIENTS
The recipe card has all of the specific ingredient amounts, but here are a few.
Notes
these strawberries and cream biscuits:
ingredients for gluten free strawberry shortcakes with white block letters with
for gluten free strawberry shortcakes with white block letters with names of
Gluten free flour: Any well-balanced all purpose gluten free flour blend with
finely ground rice flour should work here. We add some cornstarch to it for
Granulated sugar: Helps sweeten the biscuits and bring out the natural flavor of
Butter: Grated when very cold, the butter adds flavor and makes the biscuits
Strawberries: Chopped strawberries in the biscuits add flavor and moisture.
Buttermilk: Adds flavor and tenderness to the pastry, and brings the biscuit
Whipped cream: Beat cold heavy whipping cream into creamy stiff peaks with some
confectioners’ sugar for flavor without any heaviness.
HOW TO MAKE GLUTEN FREE STRAWBERRY SHORTCAKES
To make the biscuits for gluten free strawberry shortcakes, whisk together a
gluten free flour blend with cornstarch and xanthan gum, baking powder, baking
soda, salt and some white sugar.
Add grated cold butter, and chopped strawberries. Toss to coat the berries and
butter in the dry ingredients.
round metal mixing bowl with white flour mixture and large metal wire whisk
metal mixing bowl with white flour mixture and large metal wire whisk
same bowl with yellow shreds of cold butter sitting on top with metal handle of
bowl with yellow shreds of cold butter sitting on top with metal handle of
same bowl with butter shreds mixed in and chopped bright red strawberries
bowl with butter shreds mixed in and chopped bright red strawberries
same bowl with chopped strawberries covered in flour ingredients, too
bowl with chopped strawberries covered in flour ingredients, too
To the dry ingredients, add cold buttermilk and mix in to combine. The biscuit
dough should still be cold. If anything feels soft or warm, chill the dough
mixture in same bowl with white liquid buttermilk on top
in same bowl with white liquid buttermilk on top
raw cream colored disk of raw biscuit dough with bright red bits of
strawberries, still in mixing bowl
cream colored disk of raw biscuit dough with bright red bits of strawberries,
Separate the dough into 10 equal portions, each fitting into the palm of one
hand. Use clean hands to shape each lightly into a disk about 3 1/2 inches wide.
Don’t squeeze the dough or the biscuits will be hard. Place on a lined baking
sheet. Chill the shaped biscuits for about 10 minutes.
Bake the cold biscuits in a 400°F oven for about 20 minutes, or until lightly
golden brown and firm. Allow to cool while you make the filling.
hand holding raw round mound of pale cream colored biscuit dough held above raw
biscuits on white paper on gold colored baking pan
holding raw round mound of pale cream colored biscuit dough held above raw
biscuits on white paper on gold colored baking pan
8 raw disks of cream colored biscuit dough with bright red specks of chopped
strawberries on white paper on gold baking tray
raw disks of cream colored biscuit dough with bright red specks of chopped
strawberries on white paper on gold baking tray
same biscuits on same baking sheet on white paper after biscuits have been baked
and are lightly golden brown
biscuits on same baking sheet on white paper after biscuits have been baked and
are lightly golden brown
In a large bowl, place cold heavy whipping cream and beat with a bit of powdered
sugar until stiff peaks form.
Split each cooled shortcake biscuit in half horizontally, add a dollop of
whipped cream some sliced strawberries. Serve immediately.
hand holding white handheld mixer being used to whip white cream into light and
fluffy whipped cream in round metal mixing bowl with red strawberries in white
holding white handheld mixer being used to whip white cream into light and
fluffy whipped cream in round metal mixing bowl with red strawberries in white
overhead image of assembled gluten free strawberry shortcake on small round dark
gray plate with top of biscuit set off to the side to reveal the white whipped
cream and sliced red strawberries inside
image of assembled gluten free strawberry shortcake on small round dark gray
plate with top of biscuit set off to the side to reveal the white whipped cream
and sliced red strawberries inside
KEEP YOUR INGREDIENTS COLD
Like all pastries, these biscuits need cold ingredients, especially clumps of
cold butter, to become light and flaky in the oven. The dry ingredients
surrounding the cold butter and cold chopped strawberries get pushed up and out
when placed in a hot oven, leaving the biscuits crisp and light.
USE BUTTERMILK OR A NEAR-PERFECT SUBSTITUTE
If you don’t have buttermilk on hand, you can replace it with half plain yogurt
and half milk, can also use an equal amount of plain kefir. Gluten free pastry needs the right
amount of moisture, and buttermilk has it.
DON’T OVERWORK THE DOUGH
Handle the dough with a light touch, or your biscuits will be tough. If you
handle the dough too much, the heat of your hands will melt the butter—and the
biscuits will leak a lot of butter and be flat and hard.
MAKE HOMEMADE WHIPPED CREAM
Homemade whipped cream tastes better than store bought, and has less sugar than
in canned whipped cream. That way, it complements the biscuits instead of
overhead image of 8 round light brown biscuits with bits of red strawberries
baked inside on white paper on gold colored rimmed baking sheet
image of 8 round light brown biscuits with bits of red strawberries baked inside
on white paper on gold colored rimmed baking sheet
INGREDIENT SUBSTITUTIONS
To make this recipe as a dairy free option, you’ll need to replace the butter,
buttermilk, and heavy whipping cream.
For the butter, I recommend using vegan butter from either Melt or Miyoko’s
Kitchen brand. In place of buttermilk, use half nondairy plain yogurt and half
nondairy unsweetened milk (my favorite is almond milk). In place of heavy
whipping cream for the whipped cream, use chilled coconut cream and whip it
according to these instructions
beautiful, dairy free whipped cream.
You can use potato starch or arrowroot in place of cornstarch. Be sure you’re
using a confectioners’ sugar is cornstarch-free.
There’s so little granulated sugar in the biscuit recipe that you can either
leave it out entirely or try replacing it with Lankato brand monkfruit
sweetener. In place of the confectioners’ sugar in the whipped cream filling,
you can try Lankato brand monkfruit powdered sugar alternative.
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GLUTEN FREE STRAWBERRY SHORTCAKES RECIPE
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Chilling time: 10 minutes mins
small round dark gray plate with light brown biscuit cut in half with white
whipped cream and sliced red strawberries in the center and on top
round dark gray plate with light brown biscuit cut in half with white whipped
cream and sliced red strawberries in the center and on top
Make this classic recipe for gluten free strawberry shortcakes with fresh
strawberries and homemade whipped cream when strawberries are at their peak!
* Handheld mixer with beaters
* Metal biscuit cutter
* 2 ⅝ cup (368 g) all purpose gluten free flour blend
more for sprinkling, if necessary
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 6 tablespoons (54 g) cornstarch
* 4 teaspoons baking powder
* ¼ teaspoon baking soda
* 1 teaspoon kosher salt
* ¼ cup (50 g) granulated sugar
* 12 tablespoons (168 g) cold unsalted butter, grated on a standard,
* 1 ¼ cups (10 fluid ounces) buttermilk, chilled (plus more as necessary)
* 1 ½ cups (12 fluid ounces) heavy whipping cream, chilled
* 2 tablespoons (14 g) confectioners’ sugar
* 8 ounces fresh strawberries, hulled and sliced
* Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,
baking soda, salt and sugar, and whisk to combine well.
* Add the chilled and grated butter, and toss to combine, breaking up any
clumps in the grated butter.
* Add the chopped strawberries, and toss again to combine. To make the biscuit
dough easier to handle, try flattening some chopped strawberries against the
* Create a well in the center of the dry ingredients, add 1 cup + two
tablespoons of the buttermilk.
* Mix in the buttermilk until just combined. Add more buttermilk teaspoon as necessary to moisten all the dough.
TO SHAPE DROP BISCUITS.
* Working quickly, so the dough doesn’t get warm, divide the dough into 10
equal portions, each about the size of a baseball.
* Gently shape each portion into a disk without packing the dough, or the
biscuits will be dense.
* Place the biscuits 2 inches apart from one another on the prepared baking
TO SHAPE CUTOUT BISCUITS.
* Turn the dough out onto a large piece of parchment paper on a large, flat
surface. Working quickly, press the dough together into a flat disk, pressing
any crumbly bits together and into the disk.
* Sprinkle the top of the disk very lightly with gluten free flour, and spread
evenly over the top. Using a large rolling pin, roll the dough into a
rectangle about 1.5-inches thick.
* Dust the edges of a a metal biscuit cutter or large cookie cutter with more
flour, and use it to cut out rounds of dough about in one swift motion per
* Transfer the biscuits to the prepared baking sheet, and place about 2 inches
apart from one another on the prepared baking sheet.
TO FINISH THE BISCUITS.
* Place the baking sheet in the freezer for 10 minutes or until firm. The raw
biscuits can also be frozen in a single layer at this point, then placed in a
tightly sealed bag, stored in the freezer for up to a month, and baked from
* Place the baking sheet in the center of the preheated oven and bake until the
biscuits are puffed, very lightly golden brown and firm to the touch (about
* Remove from the oven and allow to cool before slicing each biscuit in half
TO MAKE THE WHIPPED CREAM.
* In a large, clean bowl, place the chilled cream. Beat on medium-low speed
with a hand mixer or in a stand mixer fitted with the whisk attachment until
* Add the confectioners’ sugar and continue to beat until stiff peaks form.
Keep the mixer speed on medium-low and you will create a much more stable
TO ASSEMBLE THE STRAWBERRY SHORTCAKES.
* Place the sliced berries and fresh whipped cream both in the center of each
cut biscuit and on top. Serve immediately.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional 3/4 teaspoon xanthan gum to your dry
ingredients or the biscuits will look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
About the strawberries in the biscuits.
You can leave out the chopped strawberries in the biscuits. You will need the
full amount of buttermilk to make the biscuit dough, plus perhaps another 1 to 2
Fiber: 2g | Sugar: 9g | Vitamin A: 998IU | Vitamin C: 20mg | Calcium: 162mg |
Nutrition information is automatically calculated, so should only be used as an
Gluten Free Strawberry Shortcake raw on baking tray and baked and assembled on a
Free Strawberry Shortcake raw on baking tray and baked and assembled on a plate
Raw cut strawberry shortcake biscuits on white paper on tray
cut strawberry shortcake biscuits on white paper on tray
3 baked strawberry shortcake biscuits on white paper on tray
baked strawberry shortcake biscuits on white paper on tray
Only slice and fill those gluten free strawberry shortcakes that you know you’re
going to serve right away. Any leftover baked, but whole, sweet biscuits can
easily be frozen for up to 3 months. Defrost at room temperature then refresh in
a 300°F toaster oven.
The raw, shaped biscuits can be frozen in a single layer on a rimmed baking
sheet, then piled into a freezer-safe bag. You can bake them right from the
freezer, but you may need to add a couple of minutes of baking time.
A close up of strawberry shortcake biscuit dough being made, shaped, and then as
close up of strawberry shortcake biscuit dough being made, shaped, and then as
strawberry shortcake assembled on plate with extra strawberries
shortcake assembled on plate with extra strawberries
Can I use frozen strawberries in this recipe?
If you can buy chopped frozen strawberries, you can use those in the biscuits
themselves. If your frozen strawberries are whole, you can’t use them because
you won’t be able to chop them without defrosting them, when they’ll become limp
and won’t firm up again.
Make sure your strawberry pieces in the biscuits aren’t too big, though, or
they’ll prevent the biscuit dough from holding together properly during baking.
Can I make this into one big cake?
Since strawberry shortcakes are biscuits layered with whipped cream and
strawberries, they don’t work as a cake. If you’d like to make a cake, try our
gluten free strawberry shortcake cake
try our gluten free strawberry cake
roasted strawberries baked in to the top of the cake, and top with fresh berries
Can I make the biscuits without strawberries in them?
Yes! You can leave out the strawberries, but you’ll need all the buttermilk plus
some additional to moisten all of the dry ingredients. You can also make classic
drop or rolled biscuits using our gluten free biscuits
them in half and add berries and whipped cream. I recommend increasing the sugar
in that recipe from 1 tablespoon to 1/2 cup (50 grams) for a sweeter biscuit.
A piece of cake on a plate, with Biscuit and Shortcake
piece of cake on a plate, with Biscuit and Shortcake
Strawberry shortcake biscuits with cream filling on small white plates image
shortcake biscuits with cream filling on small white plates image from side
Two strawberry shortcake biscuits with whipped cream and sliced strawberries in
strawberry shortcake biscuits with whipped cream and sliced strawberries in the
Lightly golden brown sliced in half strawberry biscuit with white whipped cream
and sliced berries in the center
golden brown sliced in half strawberry biscuit with white whipped cream and
sliced berries in the center