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).
Ingredients
- 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)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 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.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking powder, 2 tbsp sugar, and salt.
- 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.
- 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.
- 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.
- Bake: Place biscuits on the prepared sheet and bake 15–18 minutes, until puffed and lightly golden. Cool 5–10 minutes.
- Whip the cream: In a chilled bowl, whip heavy cream with powdered sugar and 1 tsp vanilla to soft peaks (fluffy and spoonable).
- 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.
- 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