Gluten Free Strawberry Shortcake with Whipped Cream – A Sweet Taste of Love and Summer
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.
Today I want to share something very special with you: Gluten Free Strawberry Shortcake with Whipped Cream. This dessert reminds me of warm afternoons, laughter in the garden, and sticky fingers from sweet strawberries. Even though strawberry shortcake is not traditionally Greek, I fell in love with making this gluten free strawberry shortcake with whipped cream for friends who cannot eat gluten. I never want anyone to feel left out at my table.
When I bake this gluten free strawberry shortcake with whipped cream, I think about how small changes can make a big difference. A simple swap of flour opens the door for more women, more children, more friends to sit together and enjoy dessert without worry. And truly, this gluten free strawberry shortcake with whipped cream tastes so soft and tender that nobody ever guesses it is gluten free.
Let me show you how I make it in my cozy kitchen.
Why I Love Making This Recipe
I love this recipe because it feels light and joyful. The sweet strawberries shine like little rubies, the whipped cream feels like a soft cloud, and the biscuit base stays tender and buttery even without gluten.
I also love how easy it is. I do not need complicated ingredients or fancy equipment. I only need good strawberries, real butter, and a little patience.
When I serve gluten free strawberry shortcake with whipped cream after Sunday lunch, I watch everyone’s face. The first bite always brings silence. Then comes a smile. That moment fills my heart. I feel proud that I can make something so simple bring so much happiness.
And let me tell you something important: gluten free baking does not have to be dry or boring. When I balance the ingredients correctly and handle the dough gently, I create shortcakes that are tender inside and slightly crisp outside. That contrast makes this dessert unforgettable.
Ingredients & Little Kitchen Secrets
For the Gluten Free Shortcakes:
- 2 cups gluten free all-purpose flour blend (with xanthan gum included)
- 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 Strawberry Filling:
- 3 cups fresh strawberries, sliced
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
My Kitchen Secrets
- I always keep my butter very cold. Cold butter creates flaky layers.
- I do not overmix the dough. I mix only until it comes together.
- I let the strawberries rest with sugar for at least 20 minutes. This step creates a natural syrup that makes the shortcake juicy.
- I chill my bowl before whipping cream. Cold bowls make fluffier whipped cream.
These small details make a big difference.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
I slice the strawberries and place them in a bowl. I sprinkle the sugar and add lemon juice. I stir gently and let them rest. I watch as they slowly release their juices. The smell already feels like summer.
Step 2: Preheat and Prepare
I preheat my oven to 200°C (400°F). I line a baking tray with parchment paper.
Step 3: Mix the Dry Ingredients
In a large bowl, I whisk together gluten free flour, sugar, baking powder, and salt. I make sure everything blends evenly.
Step 4: Add the Butter
I add cold cubed butter. I use my fingers to rub it into the flour until it looks like coarse crumbs. I work quickly so the butter stays cold.
Step 5: Combine Wet Ingredients
In a small bowl, I whisk together cream, egg, and vanilla.
Step 6: Form the Dough
I pour the wet mixture into the dry mixture. I gently stir with a spoon until the dough forms. I do not overwork it.
Step 7: Shape the Shortcakes
I lightly flour my surface with gluten free flour. I pat the dough to about 2 cm thick. I cut rounds using a glass or biscuit cutter.
Step 8: Bake
I place them on the tray and bake for 15–18 minutes until golden. The smell fills my kitchen beautifully.
Step 9: Make the Whipped Cream
While the shortcakes cool, I whip the cream with powdered sugar and vanilla until soft peaks form. I stop as soon as it looks fluffy and smooth.
Step 10: Assemble
I slice each shortcake in half. I spoon juicy strawberries on the bottom half. I add a generous dollop of whipped cream. Then I place the top half and add more cream and strawberries.
I serve immediately while everything feels fresh and soft.
How I Serve It at Home
I love serving gluten free strawberry shortcake with whipped cream in the afternoon with coffee. Sometimes I dust a little powdered sugar on top. Sometimes I add a small mint leaf for color.
When my nieces visit, I let them build their own shortcakes. They laugh and add too much cream. I never stop them. Dessert should feel joyful, not controlled.
For special occasions, I place the shortcakes on a large white platter and surround them with extra strawberries. It looks elegant but still warm and homemade.
Storage, Reheating & Make-Ahead Tips
I store the shortcakes separately in an airtight container for up to two days at room temperature.
I keep whipped cream in the refrigerator and re-whip slightly if needed.
I never assemble them too early because they become soft. I assemble just before serving.
If I want to prepare ahead, I bake the shortcakes one day earlier and slice strawberries a few hours before guests arrive.
100-Word Short Version
This gluten free strawberry shortcake with whipped cream feels light, tender, and full of fresh strawberry flavor. I make soft gluten free biscuits using cold butter and cream, then fill them with juicy sugared strawberries and fluffy homemade whipped cream. I keep the ingredients simple and the method easy. The result tastes rich but fresh, perfect for spring and summer gatherings. I assemble just before serving for the best texture. This dessert brings everyone together at my table without worry, and nobody ever guesses it is gluten free.
Recipe Card
⏱️ Time
Prep: 25 minutes
Cook: 18 minutes
Total: 43 minutes
🛒 Ingredients
2 cups gluten free all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
2/3 cup heavy cream
1 egg
1 teaspoon vanilla
3 cups strawberries
3 tablespoons sugar
1 teaspoon lemon juice
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
👩🍳 Instructions
- Preheat oven to 200°C.
- Mix dry ingredients.
- Rub in cold butter.
- Add wet ingredients and mix gently.
- Shape and cut dough.
- Bake 15–18 minutes.
- Macerate strawberries.
- Whip cream.
- Slice shortcakes.
- Fill with strawberries and whipped cream.
📝 Notes
Keep butter cold.
Do not overmix dough.
Assemble just before serving.
🍽️ Nutrition (per serving, approx.)
Calories: 320
Fat: 18g
Carbohydrates: 34g
Protein: 5g
Sugar: 16g
Gluten Free Strawberry Shortcake with Whipped Cream
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten free strawberry shortcake with whipped cream is soft, buttery, and layered with juicy fresh strawberries and fluffy homemade cream. Perfect for spring and summer, this easy dessert brings classic flavor without gluten, making it ideal for gatherings, celebrations, or a simple sweet treat at home.
Ingredients
- 2 cups gluten free all-purpose flour (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 heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk gluten free flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk cream, egg, and vanilla, then stir into dry ingredients until just combined.
- Pat dough to 3/4-inch thickness and cut into rounds.
- Bake 15–18 minutes until golden. Cool completely.
- Toss strawberries with sugar and lemon juice; rest 20 minutes.
- Whip heavy cream with powdered sugar and vanilla to soft peaks.
- Slice shortcakes in half, layer with strawberries and whipped cream.
- Serve immediately and enjoy.
Notes
Keep butter very cold for tender shortcakes. Do not overmix the dough. Assemble just before serving to prevent sogginess. Store biscuits in an airtight container for up to 2 days. Substitute coconut cream for dairy-free whipped topping if needed.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
When I make gluten free strawberry shortcake with whipped cream, I feel like I am giving a gift. A gift of sweetness, comfort, and inclusion. I love seeing everyone enjoy dessert together without worry.
Food connects us. It brings laughter to the table. It creates memories that stay in our hearts long after the plates are empty.
I hope you make this in your kitchen soon. And when you do, think of me here in Crete, smiling and sending you warmth.
With love,
INAYA 💛
