The Story & Intro

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 made Gluten Free Strawberry Shortcake with Biscuits, I didn’t plan anything special. I had fresh strawberries on the counter, their scent filling my kitchen, and I wanted something soft, sweet, and comforting. I remember thinking about my grandmother’s biscuits and how she always said, “If you use your hands with love, the dough listens.”

So I created my own version of Gluten Free Strawberry Shortcake with Biscuits. I kept it simple. I let the strawberries shine. I made the biscuits tender and buttery without any gluten, so everyone at my table could enjoy it. When I served that Gluten Free Strawberry Shortcake with Biscuits to my family, I watched their faces light up. That moment told me everything.

Now I make this Gluten Free Strawberry Shortcake with Biscuits whenever strawberries look juicy and sweet at the market. It feels like sunshine on a plate.

Why I Love Making This Recipe

I love this recipe because it feels generous. It looks beautiful, but I don’t need complicated techniques. I just mix, bake, slice, and layer.

Gluten Free Strawberry Shortcake with Biscuits gives me everything I want in a dessert:

• Fresh fruit that tastes like summer
• Soft, golden biscuits with crispy edges
• Light whipped cream that melts gently into the berries
• A dessert that feels homemade and honest

I also love that I can serve it to friends who avoid gluten. I don’t like when someone sits at my table and feels left out. Food should include everyone. When I make this Gluten Free Strawberry Shortcake with Biscuits, I make sure every woman, every child, every guest can take a spoon and smile.

And let me tell you something important: gluten-free baking does not need to feel heavy or dry. I promise you that these biscuits come out fluffy inside and slightly crisp outside. They hold the strawberries perfectly.

Ingredients & Little Kitchen Secrets

For the strawberries:

• 500 g fresh strawberries, sliced
• 3 tablespoons sugar
• 1 teaspoon fresh lemon juice

For the gluten-free biscuits:

• 2 cups (280 g) gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 2 tablespoons sugar
• ½ teaspoon salt
• ½ cup (115 g) cold unsalted butter, cubed
• ¾ cup (180 ml) cold milk
• 1 teaspoon vanilla extract
• 1 egg

For the whipped cream:

• 1 cup (240 ml) cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

My Little Secrets

I always choose ripe, red strawberries. I smell them before I buy them. If they smell sweet, they taste sweet.

I keep my butter very cold. Cold butter creates flaky layers in gluten-free biscuits.

I don’t overmix the dough. I mix just until it comes together. When I overmix gluten-free dough, it becomes dense.

I let the strawberries sit with sugar for at least 20 minutes. They release their juices and create a natural syrup that makes this Gluten Free Strawberry Shortcake with Biscuits unforgettable.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

1. I slice the strawberries and place them in a bowl.
2. I add the sugar and lemon juice.
3. I gently mix them.
4. I let them rest for 20–30 minutes until they release their beautiful red juices.

Step 2: Make the Gluten-Free Biscuits

1. I preheat my oven to 200°C (400°F).
2. I line a baking tray with parchment paper.
3. I mix the gluten-free flour, baking powder, sugar, and salt in a large bowl.
4. I add the cold butter cubes.
5. I use my fingers to rub the butter into the flour until it looks like coarse crumbs.
6. In a small bowl, I whisk the milk, egg, and vanilla.
7. I pour the wet ingredients into the flour mixture.
8. I gently mix until a soft dough forms. I do not overmix.
9. I lightly flour my surface with gluten-free flour and pat the dough to about 2 cm thickness.
10. I cut out biscuits using a round cutter or a glass.
11. I place them on the tray.
12. I bake them for 15–18 minutes until golden on top.
13. I let them cool slightly.

Step 3: Whip the Cream

1. I pour cold heavy cream into a chilled bowl.
2. I add powdered sugar and vanilla.
3. I whip until soft peaks form. I stop before it becomes stiff.

Step 4: Assemble the Gluten Free Strawberry Shortcake with Biscuits

1. I slice each biscuit in half horizontally.
2. I spoon strawberries and their syrup onto the bottom half.
3. I add a generous dollop of whipped cream.
4. I place the top biscuit gently over the cream.
5. I add more strawberries and cream on top.

When I look at that layered Gluten Free Strawberry Shortcake with Biscuits, I feel proud. It looks rustic and beautiful at the same time.

How I Serve It at Home

I serve this dessert slightly warm or at room temperature. I never refrigerate the assembled shortcakes for long because I love the contrast between fresh cream and tender biscuit.

Sometimes I serve it in individual bowls for guests. Other times I build one large biscuit layer cake style and let everyone scoop their own portion.

When my nieces visit, I let them assemble their own Gluten Free Strawberry Shortcake with Biscuits. They laugh when cream falls sideways. Those messy hands create the best memories.

I often pair it with:

• Greek coffee
• A light herbal tea
• Or just good conversation

Because honestly, this dessert does not need anything else.

Storage, Reheating & Make-Ahead Tips

I store the biscuits separately in an airtight container at room temperature for up to 2 days.

I keep the strawberries in the fridge for up to 2 days.

I store whipped cream in the fridge and re-whip lightly if needed.

If I want to prepare ahead, I bake the biscuits earlier in the day. I assemble everything right before serving.

If biscuits feel slightly firm the next day, I warm them in the oven at 160°C (320°F) for 5 minutes. They soften beautifully.

I never freeze assembled Gluten Free Strawberry Shortcake with Biscuits, but I freeze plain baked biscuits wrapped tightly. I reheat them straight from frozen.

100-Word Short Version

I make this Gluten Free Strawberry Shortcake with Biscuits using fresh strawberries, tender gluten-free biscuits, and homemade whipped cream. I macerate the strawberries with sugar and lemon, bake fluffy biscuits with cold butter, and whip lightly sweetened cream. I slice the biscuits, layer them with juicy berries and cream, and serve immediately. This dessert tastes fresh, light, and comforting. I keep everything simple so the strawberries shine. It works perfectly for summer gatherings, family dinners, or when I crave something sweet but not heavy. Everyone enjoys it, even those who avoid gluten.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

🛒 Ingredients

For the strawberries:

• 500 g fresh strawberries, sliced
• 3 tablespoons sugar
• 1 teaspoon lemon juice

For the biscuits:

• 2 cups (280 g) gluten-free all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• ½ teaspoon salt
• ½ cup (115 g) cold unsalted butter
• ¾ cup (180 ml) milk
• 1 teaspoon vanilla extract
• 1 egg

For the whipped cream:

• 1 cup (240 ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Preheat oven to 200°C (400°F).
2. Mix strawberries with sugar and lemon juice. Rest 20 minutes.
3. Combine flour, baking powder, sugar, and salt.
4. Rub in cold butter until crumbly.
5. Mix milk, egg, and vanilla separately.
6. Combine wet and dry ingredients gently.
7. Shape dough and cut biscuits.
8. Bake 15–18 minutes. Cool slightly.
9. Whip cream with sugar and vanilla until soft peaks form.
10. Slice biscuits, layer with strawberries and cream, and serve.

📝 Notes

• Keep butter cold for flaky biscuits.
• Do not overmix the dough.
• Use ripe strawberries for best flavor.
• Assemble just before serving for best texture.

🍽️ Nutrition (per serving, approximate)
Calories: 320 kcal
Carbohydrates: 38 g
Protein: 5 g
Fat: 17 g
Sugar: 18 g
Fiber: 3 g

Gluten Free Strawberry Shortcake with Biscuits

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• Author: INAYA
• Total Time: 38 minutes
• Yield: 8 shortcakes 1x
• Diet: Gluten Free

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Description

This Gluten Free Strawberry Shortcake with Biscuits tastes like pure summer comfort—sweet macerated strawberries, tender buttery gluten-free biscuits, and soft vanilla whipped cream layered together in the easiest, most crowd-pleasing dessert. Perfect for spring and summer gatherings, family dinners, or anytime you crave a light, fruity treat that feels homemade and special (without complicated steps).

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Ingredients

Scale 1x2x3x

• 500 g fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar (for strawberries)
• 1 tsp fresh lemon juice
• 2 cups (280 g) gluten-free all-purpose flour blend
• 1 tbsp baking powder
• 2 tbsp granulated sugar (for biscuits)
• 1/2 tsp fine salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold milk (dairy or unsweetened plant milk)
• 1 large egg
• 1 tsp vanilla extract (for biscuits)
• 1 cup (240 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)

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Instructions

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Make the strawberries: Add sliced strawberries to a bowl, sprinkle with 3 tbsp sugar, and add lemon juice. Stir gently and let sit 20–30 minutes to release syrupy juices.
3. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking powder, 2 tbsp sugar, and salt.
4. Cut in the butter: Add cold butter cubes and rub in with fingertips (or a pastry cutter) until the mixture looks like coarse crumbs with some pea-size bits.
5. Add wet ingredients: In a small bowl, whisk milk, egg, and 1 tsp vanilla. Pour into the dry mixture and stir gently just until a soft dough forms. Do not overmix.
6. Shape and cut: Lightly dust a surface with gluten-free flour. Pat dough to about 2 cm (3/4-inch) thick. Cut into rounds with a biscuit cutter or glass. Gather scraps gently and cut again as needed.
7. Bake: Place biscuits on the prepared sheet and bake 15–18 minutes, until puffed and lightly golden. Cool 5–10 minutes.
8. Whip the cream: In a chilled bowl, whip heavy cream with powdered sugar and 1 tsp vanilla to soft peaks (fluffy and spoonable).
9. Assemble: Split each warm biscuit in half. Spoon strawberries and their juices over the bottom half. Add a generous dollop of whipped cream. Top with the biscuit lid and finish with extra berries and cream.
10. Serve immediately: Enjoy while the biscuits are tender and the strawberries are juicy. Add a little extra strawberry syrup over the top if you love it extra saucy.

Notes

Keep the butter and milk cold for the flakiest biscuits. Mix the dough gently—overmixing can make gluten-free biscuits dense. If your flour blend doesn’t include xanthan gum, add 1/2 tsp for better structure. For dairy-free, use a rich unsweetened plant milk and swap whipped cream for coconut whipped cream. Store biscuits airtight at room temperature for up to 2 days (or freeze up to 2 months). Keep strawberries and whipped cream refrigerated and assemble just before serving so the biscuits don’t get soggy.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake
• Calories: 320
• Sugar: 18 g
• Sodium: 260 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg

Conclusion

Every time I make Gluten Free Strawberry Shortcake with Biscuits, I feel like I bring sunshine into my home. I love watching the strawberries melt into the cream and biscuits. I love seeing my family lean closer to the table. I love hearing someone say, “Can I have another one?”

Food creates those quiet, beautiful moments that stay in our hearts.

If you make this Gluten Free Strawberry Shortcake with Biscuits, make it with joy. Let your kitchen get messy. Let your hands work the dough gently. Let your strawberries shine.

Because when we cook with love, we feed more than hunger we feed the soul.