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

Scale

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

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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