The Story & Intro
Some recipes carry more than flavor. Some recipes carry memories, laughter, and flour dust in the air. My Homemade Gluten Free Shortcake Base holds all of that for me.
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 started experimenting with a Homemade Gluten Free Shortcake Base, I felt nervous. I grew up baking with soft wheat flour from our local mill. I loved the way it felt between my fingers. But I wanted a shortcake that felt just as tender and buttery without gluten. I wanted a base that held juicy strawberries, fresh cream, and summer sunshine without crumbling apart.
So I worked, tested, mixed, and baked again and again until I created this Homemade Gluten Free Shortcake Base that feels like home. It tastes rich. It feels soft inside with a delicate golden crust outside. It supports fruit and cream beautifully. Most importantly, it brings everyone to the table without worry.
Now I make this Homemade Gluten Free Shortcake Base whenever I want something simple but special. I make it for Sunday family lunches, for women who gather in my kitchen for coffee, and for quiet evenings when I crave something sweet and comforting.
This recipe stays close to my heart.
Why I Love Making This Recipe
I love this recipe because it feels generous. I mix basic ingredients, shape simple rounds, and create something that feels elegant and welcoming.
I love the way butter melts into the flour. I love the way the dough comes together under my hands. I love slicing the shortcake open and watching steam rise gently from the center.
This Homemade Gluten Free Shortcake Base gives me freedom. I top it with strawberries in spring, peaches in summer, baked apples in autumn, and citrus cream in winter. I change the toppings, but I keep the base the same because it never disappoints me.
I also love that I can serve everyone at my table with confidence. No one feels left out. Everyone eats the same dessert. That feeling matters deeply to me.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Homemade Gluten Free Shortcake Base:
- 2 cups (280 g) gluten free all-purpose flour blend (with xanthan gum included)
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 2 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (optional, but I love the brightness)
My Little Secrets
I always keep my butter very cold. Cold butter creates small pockets inside the dough. When I bake the shortcakes, the butter melts and creates tender layers.
I never overmix the dough. I mix just until the ingredients come together. If I overwork gluten free dough, I lose tenderness.
I let the dough rest for 10 minutes before shaping. That short rest helps the flour hydrate properly and improves texture.
I use a good gluten free flour blend with xanthan gum already inside. If my blend does not contain xanthan gum, I add 1/2 teaspoon myself.
How I Make It, Step by Step
I follow these steps every time, and I get beautiful results.
1. I Preheat and Prepare
I preheat my oven to 190°C (375°F).
I line a baking tray with parchment paper.
2. I Mix the Dry Ingredients
In a large bowl, I whisk together:
- Gluten free flour
- Sugar
- Baking powder
- Salt
I make sure everything distributes evenly.
3. I Cut in the Butter
I add the cold butter cubes.
I use my fingertips to press the butter into the flour. I work gently and quickly. I stop when the mixture looks like coarse crumbs with small butter pieces still visible.
Those butter pieces create softness later.
4. I Mix the Wet Ingredients
In a separate bowl, I whisk:
- Eggs
- Heavy cream
- Vanilla extract
- Lemon zest
I pour this mixture into the flour mixture.
5. I Bring the Dough Together
I mix gently with a wooden spoon.
I switch to my hands once the dough starts forming. I press it together carefully. I do not knead. I simply gather.
If the dough feels too dry, I add 1 tablespoon of cream. If it feels too wet, I sprinkle a little flour.
6. I Rest the Dough
I let the dough rest in the bowl for 10 minutes. This step improves the final texture.
7. I Shape the Shortcakes
I lightly flour my surface.
I press the dough to about 2.5 cm (1 inch) thickness.
I cut rounds using a 7 cm (3 inch) cutter.
I place them on the baking tray, leaving space between each one.
8. I Bake
I bake for 18–22 minutes.
I look for golden tops and firm edges.
I remove the tray from the oven and let the shortcakes cool slightly before slicing.
The smell fills my kitchen with warmth.
How I Serve It at Home
I slice each shortcake gently with a serrated knife.
I spoon macerated strawberries over the bottom half. I add a generous layer of softly whipped cream. Then I place the top gently over everything and let the juices drip down the sides.
Sometimes I dust with powdered sugar. Sometimes I drizzle honey. Sometimes I add fresh mint.
When I host friends, I set up a small topping station. I place bowls of berries, cream, and fruit compote on the table. I let everyone build their own dessert. Laughter always fills the room.
This Homemade Gluten Free Shortcake Base handles juicy toppings beautifully. It stays tender without turning soggy too quickly.
Storage, Reheating & Make-Ahead Tips
I store baked shortcakes in an airtight container at room temperature for up to 2 days.
For longer storage, I freeze them. I wrap each one individually and freeze for up to 2 months.
When I want to serve them, I reheat in a 160°C (320°F) oven for about 8 minutes. I avoid microwaving because I prefer the texture from the oven.
I sometimes prepare the dough in advance. I shape the rounds and freeze them unbaked. When I bake from frozen, I add 3–4 extra minutes to the baking time.
This method saves me time when I prepare for gatherings.
100-Word Short Version
I make this Homemade Gluten Free Shortcake Base with gluten free flour, cold butter, eggs, cream, and vanilla. I mix dry ingredients, cut in butter, add wet ingredients, and gently form the dough. I shape rounds and bake at 190°C for about 20 minutes until golden. The result feels tender inside with a light crisp outside. I serve with strawberries and whipped cream, but I also use peaches or baked apples. I store at room temperature for two days or freeze for later. This base gives me a reliable, soft, and delicious foundation for many desserts.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
🛒 Ingredients
- 2 cups (280 g) gluten free all-purpose flour blend
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
👩🍳 Instructions
- I preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- I whisk flour, sugar, baking powder, and salt in a large bowl.
- I cut cold butter into the flour mixture until it resembles coarse crumbs.
- I whisk eggs, cream, vanilla, and lemon zest in a separate bowl.
- I combine wet and dry ingredients gently until a soft dough forms.
- I let the dough rest for 10 minutes.
- I press the dough to 1 inch thickness and cut into rounds.
- I place rounds on the tray and bake for 18–22 minutes until golden.
- I cool slightly before slicing and serving.
📝 Notes
I use very cold butter for best texture.
I avoid overmixing to keep the shortcakes tender.
I freeze unbaked rounds for quick future desserts.
🍽️ Nutrition (per serving, plain shortcake)
Calories: 280
Carbohydrates: 32 g
Protein: 5 g
Fat: 15 g
Saturated Fat: 9 g
Sugar: 6 g
Fiber: 2 g
Cholesterol: 85 mg
Sodium: 220 mg
Homemade Gluten Free Shortcake Base
- Total Time: 40 minutes
- Yield: 8 shortcakes 1x
- Diet: Gluten Free
Description
This homemade gluten free shortcake base bakes up soft, buttery, and lightly sweet with a tender crumb that holds whipped cream and juicy fruit beautifully. It’s an easy, reliable shortcake foundation for strawberry shortcake, peaches and cream, or any seasonal berries—perfect for family gatherings or a cozy dessert at home.
Ingredients
- 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cut into cubes
- 2 large eggs
- 1/2 cup (120 ml) heavy cream (plus 1–2 tbsp if needed)
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with a few pea-size butter pieces remaining.
- In a separate bowl, whisk the eggs, heavy cream, vanilla, and lemon zest (if using).
- Pour the wet mixture into the dry mixture and stir gently until a soft dough forms. If the dough looks dry or crumbly, add 1 tablespoon of cream at a time just until it holds together.
- Let the dough rest in the bowl for 10 minutes to hydrate.
- Lightly flour a surface with gluten-free flour. Press the dough to about 1-inch (2.5 cm) thickness.
- Cut into 3-inch (7–8 cm) rounds and place on the prepared baking sheet, leaving space between each one.
- Bake for 18–22 minutes, until the tops look lightly golden and the edges feel set.
- Cool for 10 minutes before slicing. Serve with whipped cream and fruit.
Notes
Keep the butter very cold for the best tender texture. Avoid overmixing—stir just until the dough comes together. If your flour blend does not contain xanthan gum, add 1/2 teaspoon. Store baked shortcakes airtight at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 320°F (160°C) oven for 6–8 minutes for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Conclusion
Every time I bake this Homemade Gluten Free Shortcake Base, I feel connected to my grandmother’s kitchen and my own journey as a woman who loves feeding others. I feel joy when I slice it open. I feel pride when everyone reaches for seconds.
Simple ingredients create something beautiful. Gentle hands create something tender. Shared dessert creates memories.
That is why I return to this recipe again and again. It never fails me, and it always brings people closer around my table.
