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

Scale

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

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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