The Story & Intro

Gluten Free Strawberry Shortcake with Fresh Strawberries always brings me back to warm afternoons in Crete, when the sun kissed our garden and the strawberries grew sweet and bright under the Mediterranean sky. I can still see my grandmother standing beside me, her apron dusted with flour, teaching me how to treat simple ingredients with respect and love.

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 Fresh Strawberries, I wanted everyone at my table to enjoy dessert without worry. Some of my friends avoid gluten, and I never want anyone to feel left out. So I worked carefully, testing flours, adjusting textures, and tasting every crumb until I created a gluten free strawberry shortcake that feels just as tender and comforting as the traditional version.

This Gluten Free Strawberry Shortcake with Fresh Strawberries tastes light, buttery, and perfectly sweet. The fresh strawberries shine brightly, and the soft whipped cream melts gently into the tender biscuit. Every bite feels like summer.

Why I Love Making This Recipe

I love making Gluten Free Strawberry Shortcake with Fresh Strawberries because it feels joyful and generous. I can prepare it for birthdays, Sunday lunches, or simple afternoon coffee with neighbors. It always makes people smile.

I love how the strawberries glisten after I sprinkle them with sugar. I love how the gluten free biscuits rise golden and tender in the oven. I love how the whipped cream forms soft clouds that sit proudly on top.

Most of all, I love that this gluten free strawberry shortcake never feels heavy. It feels fresh and honest. The strawberries carry natural sweetness. The biscuit feels buttery but light. The cream adds softness without overpowering anything.

When I serve Gluten Free Strawberry Shortcake with Fresh Strawberries, I see people close their eyes with the first bite. That moment makes everything worth it.

Ingredients & Little Kitchen Secrets

For this Gluten Free Strawberry Shortcake with Fresh Strawberries, I keep the ingredients simple and high quality.

For the Strawberries:

• 4 cups fresh strawberries, sliced
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice

For the Gluten Free Shortcake:

• 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, cubed
• 2/3 cup cold 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 Secrets

I always choose ripe, fragrant strawberries. If they smell sweet, they will taste sweet.

I keep my butter very cold before mixing it into the gluten free flour. Cold butter creates tender layers.

I do not overmix the dough. Gluten free dough can become dense if I handle it too much. I mix just until everything comes together.

I chill the dough for 15 minutes before baking. This small step helps the shortcakes hold their shape.

I whip the cream just until soft peaks form. I never overwhip, because I want it silky and smooth.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

1. I wash and dry the strawberries gently.
2. I slice them into a bowl.
3. I sprinkle the sugar and lemon juice over them.
4. I stir softly and let them rest for at least 30 minutes.

The strawberries release their juices and become glossy and sweet.

Step 2: Make the Gluten Free Shortcake Dough

1. I preheat my oven to 200°C (400°F).
2. I line a baking tray with parchment paper.
3. I whisk together the gluten free flour, sugar, baking powder, 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 the mixture looks like coarse crumbs.
6. In a small bowl, I whisk the egg, cream, and vanilla.
7. I pour the wet ingredients into the dry mixture.
8. I stir gently until a soft dough forms.

I do not overmix. I trust the process.

Step 3: Shape and Bake

1. I turn the dough onto a lightly floured surface.
2. I pat it into a thick circle, about 2 cm high.
3. I cut out rounds using a biscuit cutter.
4. I place them on the tray.
5. I bake for 15–18 minutes until golden.

The kitchen fills with the comforting smell of butter and vanilla.

I let the shortcakes cool completely before assembling.

Step 4: Whip the Cream

1. I pour cold cream into a chilled bowl.
2. I add powdered sugar and vanilla.
3. I beat until soft peaks form.

The cream becomes fluffy and light.

Step 5: Assemble the Gluten Free Strawberry Shortcake

1. I slice each shortcake in half.
2. I spoon juicy strawberries over the bottom half.
3. I add a generous spoonful of whipped cream.
4. I place the top biscuit gently over the cream.
5. I finish with more strawberries and cream.

I serve immediately for the best texture.

How I Serve It at Home

I love serving Gluten Free Strawberry Shortcake with Fresh Strawberries on a simple white plate. The red strawberries and white cream look beautiful against it.

Sometimes I add a few mint leaves for color. Sometimes I drizzle a little strawberry juice over the plate.

When friends come over, I let everyone assemble their own. The table becomes lively and fun. Children laugh. Women share stories. Someone always asks for the recipe.

On warm evenings, I serve it outside with coffee or iced tea. The sunset over Crete feels magical with a slice of gluten free strawberry shortcake in hand.

Storage, Reheating & Make-Ahead Tips

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

I keep the strawberries in the refrigerator for up to 24 hours.

I store whipped cream in the fridge and rewhip lightly if needed.

I never assemble the shortcakes until serving time. This keeps everything fresh.

If I want to prepare ahead, I bake the shortcakes the day before. I slice the strawberries in the morning. I whip the cream just before serving.

I do not recommend freezing assembled shortcakes, but I freeze the plain baked biscuits for up to 1 month. I thaw them at room temperature before serving.

100-Word Short Version

I make Gluten Free Strawberry Shortcake with Fresh Strawberries using tender gluten free biscuits, sweet macerated strawberries, and soft whipped cream. I mix cold butter into gluten free flour, add cream and egg, shape the dough, and bake until golden. I slice fresh strawberries with sugar and lemon juice to create natural syrup. I whip fresh cream until fluffy. I assemble by layering biscuit halves with strawberries and cream. This dessert tastes light, fresh, and perfect for summer gatherings. I always serve it immediately for the best texture and flavor.

Recipe Card

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

🛒 Ingredients

For the Strawberries:
4 cups fresh strawberries, sliced
3 tablespoons granulated sugar
1 teaspoon lemon juice

For the Shortcake:
2 cups gluten free all-purpose flour blend
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup heavy cream
1 large egg
1 teaspoon vanilla extract

For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👩‍🍳 Instructions

1. Preheat oven to 200°C (400°F).
2. Mix strawberries with sugar and lemon juice. Rest 30 minutes.
3. Whisk flour, sugar, baking powder, and salt.
4. Cut in cold butter until crumbly.
5. Mix egg, cream, and vanilla. Combine with dry ingredients.
6. Form dough, cut rounds, and bake 15–18 minutes.
7. Whip cream with powdered sugar and vanilla.
8. Slice biscuits and layer with strawberries and cream.

📝 Notes

Use very cold butter for flaky texture.
Do not overmix the dough.
Assemble just before serving for best results.

🍽️ Nutrition

Calories: 320 per serving
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Sugar: 18g
Fiber: 3g

Gluten Free Strawberry Shortcake with Fresh Strawberries

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• Author: INAYA
• Total Time: 38 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Gluten Free Strawberry Shortcake with Fresh Strawberries tastes like pure summer—tender, buttery gluten-free shortcakes layered with juicy macerated strawberries and soft vanilla whipped cream. I keep it simple, bright, and comforting, with a touch of lemon to wake up the berries. It’s the kind of dessert I make when I want everyone at the table to feel included and spoiled with something sweet, fresh, and homemade.

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Ingredients

Scale 1x2x3x

• 4 cups fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar (for strawberries)
• 1 tsp fresh lemon juice
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup granulated sugar (for shortcakes)
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 2/3 cup cold heavy cream (for dough)
• 1 large egg
• 1 tsp pure vanilla extract (for dough)
• 1 cup cold heavy whipping cream (for topping)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)

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Instructions

1. Prep the strawberries: Add sliced strawberries to a bowl. Sprinkle with 3 tablespoons sugar and lemon juice, then toss gently. Let them sit for 30 minutes to become juicy and syrupy.
2. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
3. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, 1/4 cup sugar, baking powder, and salt.
4. Cut in the butter: Add cold butter cubes and rub them into the flour with your fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs with a few pea-sized pieces.
5. Add wet ingredients: In a small bowl, whisk the egg, 2/3 cup cream, and 1 teaspoon vanilla. Pour into the dry mixture and stir gently just until a soft dough forms. Do not overmix.
6. Shape the shortcakes: Turn dough onto a lightly floured surface (use a bit of gluten-free flour). Pat into a 3/4-inch thick round. Cut 6–8 rounds with a biscuit cutter and place on the prepared baking sheet.
7. Bake: Bake for 15–18 minutes, until the tops look lightly golden and the centers feel set. Cool on a rack.
8. Whip the cream: In a chilled bowl, beat 1 cup heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
9. Assemble: Split each shortcake in half. Spoon strawberries and syrup over the bottom half, add a generous dollop of whipped cream, then top with the other half. Finish with more strawberries and cream. Serve right away.

Notes

For the best texture, keep the butter and cream very cold—this helps the shortcakes bake up tender and lightly flaky. Avoid overmixing the dough, because gluten-free batters can turn dense if worked too much. If you want a dairy-free version, use a plant-based butter and a thick coconut cream for whipping. Make-ahead tip: bake the shortcakes up to 1 day ahead and store airtight; macerate strawberries up to 24 hours ahead in the fridge; whip cream just before serving. Assemble only at serving time so the shortcakes 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: 75 mg

Conclusion

Every time I make Gluten Free Strawberry Shortcake with Fresh Strawberries, I feel grateful. I feel grateful for my grandmother’s lessons. I feel grateful for fresh fruit from the earth. I feel grateful for the women who gather in my kitchen to laugh, taste, and share.

This gluten free strawberry shortcake proves that simple ingredients create the most beautiful desserts. You do not need complicated techniques. You need good strawberries, cold butter, fresh cream, and love.

I hope you make this Gluten Free Strawberry Shortcake with Fresh Strawberries for someone you care about. I hope it fills your kitchen with sweetness and your heart with warmth.

Because when we cook, we create memories that last far longer than dessert.