Gluten-Free Strawberry Shortcake Recipe
The secret to shortcake lies in three parts: macerated strawberries, buttery biscuits, and freshly whipped cream. This gluten-free version is just as indulgent and perfect for summer treats.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh strawberries, hulled and sliced
- 3 tbsp sugar (or substitute)
- 2 cups gluten-free all-purpose flour blend
- ½ cup almond flour (optional for extra flavor)
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- ¾ cup cold milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 cup heavy cream (or coconut cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Toss sliced strawberries with sugar. Set aside for at least 20 minutes until juicy.
- Preheat oven to 425°F (220°C). Mix dry ingredients in a bowl. Cut in butter until crumbly. Stir in milk and vanilla until dough forms.
- Pat dough into 1-inch thickness on floured surface. Cut rounds with biscuit cutter. Place on baking sheet, bake 12–15 minutes until golden.
- Beat cream, sugar, and vanilla until soft peaks form.
- Split biscuits in half. Spoon strawberries with their syrup onto bottom half, top with cream, then cover with biscuit top. Finish with extra berries and cream.
Notes
Tools You’ll Need:
- Mixing bowls
- Biscuit cutter or glass
- Baking sheet
- Hand or stand mixer
For People with Diabetes: You can safely use stevia, monk fruit, erythritol, or allulose instead of sugar. Avoid honey or maple syrup, as they’ll spike blood sugar more quickly.
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 320
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://www.glutenfreez.com/gluten-free-strawberry-shortcake/