The Story & Intro
Hi, I’m INAYA, 38, from the sunny island of Crete in Greece. Growing up, my grandmother’s kitchen always smelled like butter, vanilla, and fresh fruit. One summer, when I was about ten, she taught me how to make shortcakes with strawberries from our garden. We’d sit by the window, laughing as we whipped cream by hand and snuck bites of dough when no one was looking.
Years later, I wanted to bring that same joy to my own kitchen but with a twist. These Gluten-Free Strawberry Shortcake Cookies capture everything I love about that memory: buttery sweetness, juicy strawberries, and a soft, cake-like texture that melts in your mouth. They’re the perfect dessert to share with family or serve at brunch with tea.
Gluten-free baking doesn’t have to be complicated it’s about using the right mix of ingredients that bring out flavor and texture. These cookies have that classic shortcake charm while being completely gluten-free, light, and tender. Whether you’re gluten-sensitive or just love strawberry desserts, this recipe will become your new favorite.
I love making a batch on a Sunday afternoon. The kitchen fills with that warm, fruity aroma that reminds me of summer in Crete even in the middle of winter. And the best part? They’re easy enough for beginners but special enough to impress your guests.
If you’re searching for the best gluten-free strawberry shortcake cookies, you’re in for a treat. Let’s bake something sweet together!
Ingredients
(Serves about 18 cookies)
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup Greek yogurt (or sour cream)
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon gluten-free flour (to toss strawberries)
Optional glaze:
- ½ cup powdered sugar
- 1 tablespoon milk or lemon juice
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep the Strawberries
Wash and finely chop your strawberries. Toss them with 1 tablespoon of gluten-free flour to prevent them from sinking into the batter. Set aside.
Step 2: Mix Dry Ingredients
In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another large bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes). Add the egg and vanilla extract, mixing until smooth.
Step 4: Combine and Add Yogurt
Gradually mix in the dry ingredients, alternating with Greek yogurt, until the dough is smooth. It should be thick and soft. Gently fold in the floured strawberries.
Step 5: Bake to Perfection
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into small mounds using a spoon or cookie scoop. Bake for 12–14 minutes, until edges are lightly golden and centers are soft.
Let them cool on the baking sheet for 5 minutes before transferring to a rack.
Serving Ideas
Once your gluten-free strawberry shortcake cookies are cooled, you can drizzle them with the vanilla glaze for a touch of sweetness and shine.
These cookies pair beautifully with a cup of herbal tea or fresh lemonade. I often serve them with a dollop of whipped cream and a few extra strawberries on the side for a truly shortcake-like experience.
They also make a wonderful edible gift wrap a few in parchment and tie with ribbon for a sweet homemade present that feels like love from my Cretan kitchen to yours.
Storage Tips
Keep the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze the dough for up to 2 months just thaw and bake when you’re ready for a quick treat.
Print
Gluten-Free Strawberry Shortcake Cookies – Sweet, Soft & Irresistible Treats
Soft, buttery, and bursting with fresh strawberries, these Gluten-Free Strawberry Shortcake Cookies are the perfect sweet treat. They combine the nostalgic taste of classic shortcake with the simplicity of cookies light, tender, and naturally gluten-free. Perfect for summer gatherings, brunch, or a cozy afternoon tea!
- Total Time: 29 minutes
- Yield: 18 cookies
Ingredients
Cookies:
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
¼ cup Greek yogurt (or sour cream)
1 cup fresh strawberries, finely chopped
1 tablespoon gluten-free flour (to toss strawberries)
Optional Glaze:
½ cup powdered sugar
1 tablespoon milk or lemon juice
¼ teaspoon vanilla extract
Instructions
Prep Strawberries:
Wash and finely chop the strawberries. Toss with 1 tablespoon gluten-free flour to coat. Set aside.Mix Dry Ingredients:
In a medium bowl, whisk gluten-free flour, baking powder, baking soda, and salt.Cream Butter & Sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes). Add the egg and vanilla extract; mix until smooth.Combine Wet & Dry Ingredients:
Gradually add dry ingredients, alternating with Greek yogurt, until you have a thick, soft dough. Gently fold in the floured strawberries.Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet and bake for 12–14 minutes, or until edges turn golden.
Cool & Glaze:
Let cookies cool for 5 minutes on the tray, then move to a rack. Drizzle with glaze if desired and serve.
Notes
You can substitute coconut yogurt for a dairy-free option.
For extra strawberry flavor, fold in a few freeze-dried strawberry pieces.
Cookies stay fresh for 3 days in an airtight container or up to 2 months frozen.
Drizzle glaze only after cookies have fully cooled to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Mediterranean Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 25 mg
Conclusion
These Gluten-Free Strawberry Shortcake Cookies are everything you want in a dessert soft, buttery, fruity, and perfectly gluten-free. They bring the joy of strawberry shortcake into a handheld cookie form that’s easy, elegant, and absolutely delicious.
Every bite reminds me of those carefree summer afternoons in Crete, filled with laughter, sunshine, and sweetness. I hope they bring a little warmth and happiness to your kitchen, too.
Short Story Version (100 Words)
Hi, I’m INAYA from Crete! These Gluten-Free Strawberry Shortcake Cookies remind me of my childhood summers with my grandmother, baking with strawberries from our garden. I’ve recreated her traditional shortcake in an easy, gluten-free cookie version that’s buttery, fruity, and soft inside. Perfect for tea time or a sweet weekend treat, they’re simple to make and full of homemade charm. Each bite tastes like sunshine and nostalgia with a modern twist!