Can I make gluten-free strawberry shortcake ahead of time?

Yes. Bake biscuits up to 2 days ahead and store airtight. Assemble with strawberries and cream just before serving.

What gluten-free flour works best for strawberry shortcake?

A high-quality gluten-free all-purpose blend with xanthan gum works best. Almond flour can be added for flavor but shouldn’t fully replace the blend.

How do you keep gluten-free shortcakes from being dry?

Yes, the trick is to use cold butter, don’t overbake, and add enough milk to keep dough moist.

Can I make this recipe dairy-free?

Yes. Use coconut cream instead of heavy cream, and swap butter with vegan margarine or coconut oil.

Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake Recipe

Print 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.

Author: Giordana
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

Keywords: strawberry shortcake, gluten-free dessert, summer dessert, dairy-free option

Find it online: https://www.glutenfreez.com/gluten-free-strawberry-shortcake/