The Story & Intro
Classic Gluten Free Strawberry Shortcake always takes me straight back to the warm Cretan summers of my childhood. I still remember standing on a wooden stool beside my grandmother, watching her slice fresh strawberries while the sweet scent filled the whole kitchen. She never rushed. She let the fruit speak for itself. She taught me that when ingredients shine, we don’t need to complicate things.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I first started making Classic Gluten Free Strawberry Shortcake, I wanted everyone at my table to feel included. Some of my dear friends cannot eat gluten, and I never want anyone to miss dessert. So I worked on this Classic Gluten Free Strawberry Shortcake recipe until it felt just as tender, buttery, and comforting as the traditional version. Now, every time I serve Classic Gluten Free Strawberry Shortcake, I see the same smiles I saw in my grandmother’s kitchen.
This dessert feels light, fresh, and joyful. It celebrates strawberries at their sweetest and turns simple ingredients into something magical.
Why I Love Making This Recipe
I love this recipe because it feels honest. It does not hide behind heavy frostings or complicated techniques. It simply layers tender gluten free shortcakes, juicy strawberries, and soft clouds of whipped cream.
I also love that I can prepare it with my children. They wash the strawberries, sprinkle sugar over them, and lick whipped cream from the spoon. I do not worry about perfection. I care about the laughter.
Classic Gluten Free Strawberry Shortcake also gives me confidence. Many people think gluten free baking feels difficult or dry. I show them otherwise. When they take the first bite and close their eyes, I feel proud.
Most of all, this dessert reminds me that food connects us. I see women gather around my table, share stories, and pass plates. I hear the clink of forks and soft sighs of happiness. That moment makes every step worth it.
Ingredients & Little Kitchen Secrets
I always choose the best strawberries I can find. I smell them before I buy them. If they smell sweet and fragrant, I know they will taste beautiful.
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
For the Gluten Free Shortcakes:
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
My Little Kitchen Secrets
I keep my butter very cold. Cold butter creates flaky layers in the shortcakes. I also avoid overmixing the dough. I gently combine everything until it just comes together.
I let the strawberries sit with sugar for at least 30 minutes. This step creates a natural syrup that soaks beautifully into the shortcake.
If I want extra flavor, I add a tiny bit of lemon zest to the dough. It brightens everything.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
- I place the sliced strawberries in a large bowl.
- I sprinkle sugar and lemon juice over them.
- I gently stir everything together.
- I let them rest at room temperature for 30 to 45 minutes until they release their juices.
The smell alone makes my kitchen feel like summer.
Step 2: Preheat and Prepare
- I preheat my oven to 400°F (200°C).
- I line a baking sheet with parchment paper.
Step 3: Make the Shortcake Dough
- I whisk together the gluten free flour, sugar, baking powder, and salt in a large bowl.
- I add the cold butter cubes.
- I use my fingers to rub the butter into the flour until the mixture looks like coarse crumbs.
- In a small bowl, I whisk together the cream, egg, and vanilla.
- I pour the wet mixture into the dry ingredients.
- I gently stir until a soft dough forms.
I never overwork the dough. I stop as soon as everything combines.
Step 4: Shape and Bake
- I lightly flour my surface with gluten free flour.
- I gently pat the dough to about 1-inch thickness.
- I cut out rounds using a biscuit cutter or glass.
- I place them on the baking sheet.
- I bake for 15 to 18 minutes until golden on top.
The smell fills my whole house. I let them cool slightly before assembling.
Step 5: Make the Whipped Cream
- I pour cold cream into a chilled bowl.
- I add powdered sugar and vanilla.
- I whip until soft peaks form.
I taste a little, of course. That is part of the joy.
Step 6: Assemble the Classic Gluten Free Strawberry Shortcake
- I slice each shortcake in half horizontally.
- I spoon juicy strawberries over the bottom half.
- I add a generous dollop of whipped cream.
- I place the top half over it.
- I add more strawberries and cream on top.
I serve immediately while everything feels fresh and light.
How I Serve It at Home
I love serving Classic Gluten Free Strawberry Shortcake outdoors when the weather feels warm. I place everything on a large wooden board and let everyone build their own.
Sometimes I drizzle a little strawberry syrup over the top. Sometimes I add fresh mint leaves for color. On special occasions, I dust powdered sugar over everything.
When I host women’s gatherings, I serve it with coffee or iced herbal tea. We sit together, talk about life, and enjoy each bite slowly.
Storage, Reheating & Make-Ahead Tips
I store the components separately.
I keep the shortcakes in an airtight container at room temperature for up to 2 days. I store strawberries in the refrigerator for up to 2 days. I refrigerate whipped cream and use it within 24 hours.
If I want to prepare ahead, I bake the shortcakes the day before. I assemble everything just before serving so the texture stays perfect.
If shortcakes feel slightly firm the next day, I warm them in a 300°F oven for 5 minutes. That little warmth brings them back to life.
100-Word Short Version
Classic Gluten Free Strawberry Shortcake combines tender gluten free shortcakes, sweet macerated strawberries, and fluffy whipped cream. I mix gluten free flour with cold butter, cream, egg, and vanilla to create soft, golden shortcakes. I slice fresh strawberries and toss them with sugar and lemon juice until juicy. After baking and cooling the shortcakes, I layer them with strawberries and homemade whipped cream. This dessert tastes light, fresh, and comforting. I serve it immediately for the best texture. It works perfectly for gatherings, summer dinners, or any moment when you crave something sweet and nostalgic.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
🛒 Ingredients
For the Strawberries:
4 cups fresh strawberries, sliced
1/4 cup sugar
1 teaspoon lemon juice
For the Shortcakes:
2 cups gluten free all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
2/3 cup heavy cream
1 egg
1 teaspoon vanilla
For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
👩🍳 Instructions
- Mix strawberries with sugar and lemon juice. Let rest 30 minutes.
- Preheat oven to 400°F (200°C).
- Combine dry shortcake ingredients.
- Cut in cold butter until crumbly.
- Mix cream, egg, and vanilla. Add to dry mixture.
- Form dough gently.
- Cut into rounds and bake 15–18 minutes.
- Whip cream with sugar and vanilla.
- Slice shortcakes and layer with strawberries and cream.
📝 Notes
Use cold butter for flaky texture.
Do not overmix dough.
Assemble just before serving.
Add lemon zest for extra brightness.
🍽️ Nutrition (per serving, approximate)
Calories: 420
Carbohydrates: 45g
Protein: 6g
Fat: 25g
Sugar: 20g
Fiber: 3g
Classic Gluten Free Strawberry Shortcake
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Classic Gluten Free Strawberry Shortcake is the kind of dessert that feels like summer in every bite. I layer tender, buttery gluten-free shortcakes with juicy strawberries that soak into a light syrup, then finish everything with fluffy vanilla whipped cream. It’s simple, nostalgic, and perfect for gatherings, celebrations, or any day you want a sweet treat that feels homemade and full of love.
Ingredients
- 4 cups (600g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tsp fresh lemon juice
- 2 cups (260g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 2/3 cup (160ml) heavy cream (plus a splash more if needed)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup (240ml) cold heavy whipping cream
- 2 tbsp (15g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Macerate the strawberries: Add sliced strawberries to a bowl, sprinkle with 1/4 cup sugar and lemon juice, then stir gently. Let sit 30–45 minutes until juicy and syrupy.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the butter: Add cold butter cubes and rub in with your fingertips (or a pastry cutter) until the mixture looks like coarse crumbs with a few pea-sized bits.
- Add wet ingredients: Whisk 2/3 cup cream, the egg, and 1 teaspoon vanilla in a small bowl. Pour into the dry mixture and stir gently until a soft dough forms. If it looks dry, add 1–2 tablespoons more cream.
- Shape: Lightly dust a surface with gluten-free flour. Pat dough to about 1-inch thickness. Cut into 6–8 rounds and place on the prepared baking sheet.
- Bake: Bake 15–18 minutes until risen and lightly golden. Cool on a rack for 10 minutes.
- Whip the cream: In a cold bowl, whip the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla to soft peaks.
- Assemble: Split shortcakes in half. Spoon strawberries and syrup over the bottom, add whipped cream, then place the top on. Finish with more strawberries and whipped cream. Serve right away.
Notes
Keep the butter cold and handle the dough gently—this keeps the shortcakes tender and light. Assemble just before serving so the shortcakes stay fluffy (the strawberry syrup will soften them over time). No heavy cream? Use full-fat coconut cream for a dairy-free whip. Store components separately: shortcakes at room temp up to 2 days, strawberries refrigerated up to 2 days, whipped cream refrigerated up to 24 hours. Warm shortcakes in a 300°F oven for 5 minutes to refresh.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (assembled)
- Calories: 420
- Sugar: 20g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
Conclusion
When I place Classic Gluten Free Strawberry Shortcake on the table, I feel gratitude. I feel connected to my grandmother, to my friends, to every woman who gathers in my kitchen. This dessert tastes simple, but it carries so much love.
I believe we do not need complicated recipes to create joy. We need fresh strawberries, warm shortcakes, and time together. I hope you make this recipe and fill your home with sweetness, laughter, and beautiful memories.
Come sit with me in my kitchen anytime. I always save you a slice. 💛
