Gluten-Free Strawberry Shortcake
This Gluten-Free Strawberry Shortcake features tender, buttery biscuits layered with juicy macerated strawberries and fluffy whipped cream. A classic summer dessert made gluten-free without sacrificing flavor or texture.
Equipment
- mixing bowls
- whisk
- baking sheet
- parchment paper
- round cutter
- electric mixer
Ingredients
- 2.5 cups gluten-free 1:1 baking flour (with xanthan gum)
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 2 tbsp granulated sugar
- 0.5 tsp salt
- 0.5 cup unsalted butter, frozen and grated
- 0.75 cup cold buttermilk
- 1 tsp vanilla extract
- 2 lbs fresh strawberries, sliced
- 0.33 cup granulated sugar (for strawberries)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 pinch salt (for strawberries)
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
Instructions
- Combine sliced strawberries, sugar, lemon juice, lemon zest, and salt in a bowl. Toss gently and refrigerate for at least 30 minutes.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together gluten-free flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Add grated cold butter and mix until the texture resembles coarse crumbs.
- Add buttermilk and vanilla extract, mixing gently until a shaggy dough forms.
- Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
- Place biscuits on baking sheet, brush with buttermilk, and bake for 13–15 minutes until golden.
- Cool biscuits for at least 10 minutes on a wire rack.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Split biscuits, layer with strawberries and whipped cream, and serve immediately.
Notes
Use a high-quality gluten-free 1:1 flour blend with xanthan gum for best results. Keep butter very cold for flaky biscuits. Do not assemble too far in advance to avoid soggy texture. For dairy-free, substitute butter, buttermilk, and cream with plant-based alternatives.