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.
Ingredients
- 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)
Instructions
- 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.
- Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the 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 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.
- 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.
- 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.
- Bake: Bake for 15–18 minutes, until the tops look lightly golden and the centers feel set. Cool on a rack.
- 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.
- 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