This gluten-free strawberry shortcake is made with flaky, buttery biscuits (not cake!) and tastes just like the classic-no dry or crumbly texture. It's an easy, tested summer dessert made with fresh strawberries and homemade whipped cream.
A Quick Look At The Recipe
- ✅ Recipe Name: Gluten-Free Strawberry Shortcake with Flaky Biscuits
- 🕒 Ready In: 15 minutes prep, 15-18 minutes bake (or air fry)
- 👪 Serves: 6-8
- 🍽 Calories: ~320 per serving
- 🥣 Main Ingredients: Gluten-free flour, butter, buttermilk, strawberries, whipped cream
- 📖 Dietary Info: Gluten-free, vegetarian
- ⭐ Why You'll Love It: A true biscuit-style shortcake with soft, flaky layers, fresh strawberries, and whipped cream-easy to make and never dense or dry.
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I try to eat mostly gluten-free, but I'm not super strict - which means I'm picky about the recipes I actually keep. So many gluten-free desserts turn out dry, crumbly, or just not worth it. This one is different - it tastes just as good as the classic version.
I tested this recipe multiple times to make sure the biscuits stay soft inside with flaky layers-not dense or gritty like a lot of gluten-free versions.
It's a true strawberry shortcake experience: flaky, buttery biscuits (not cake!), juicy strawberries, and soft whipped cream in every bite. The texture is everything here, and keeping the butter cold + not overworking the dough makes all the difference.
If you've made my gluten-free banana cake, gluten-free apple pie, or gluten-free tiramisu, you know I care about getting the texture right. This one is lighter and fresher, but just as satisfying - and you can bake the biscuits or air fry them, which makes it even easier.
Jump to:
- A Quick Look At The Recipe
- Is Strawberry Shortcake Gluten-Free?
- Why You'll Love This Recipe
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Gluten-Free Strawberry Shortcake with Biscuits (Step-by-Step)
- Expert Tips for Flaky Gluten-Free Biscuits
- How to Air Fry Gluten-Free Shortcake Biscuits
- How to Store & Make-Ahead
- Frequently Asked Questions
- More Gluten-Free Desserts You'll Love
- 📖 Recipe
- 💬 Comments
Is Strawberry Shortcake Gluten-Free?
No - traditional strawberry shortcake is made with wheat flour, so it's not gluten-free. This version uses a 1:1 gluten-free flour blend to create flaky biscuits that taste just like the classic.
Why You'll Love This Recipe
- True biscuit-style shortcake - Flaky, buttery gluten-free biscuits (not cake!) for that classic texture
- Actually tastes like the real thing - Soft, tender, and never dry or crumbly.
- Oven or air fryer - Two easy methods depending on what you have
- Made with simple, tested ingredients - that actually work for gluten-free baking
- Light, fresh, and not overly sweet - Just strawberries, whipped cream, and buttery biscuits done right
Ingredients You'll Need
- Gluten-Free All-Purpose Flour - The base of the biscuits. Use a high-quality 1:1 blend (like King Arthur or Bob's) so the texture stays light and not gritty. I focus a lot on getting that flaky, layered texture right - just like in my gluten-free apple pie.
- Cold Butter - Essential for flaky layers. As it melts, it creates steam pockets that give you soft, layered biscuits instead of dense ones.
- Buttermilk - Adds moisture and a slight tang while helping tenderize the dough and improve rise.
- Baking Powder - The key to tall, fluffy biscuits. Don't substitute here.
- Sugar - Lightly sweetens the biscuits so they pair perfectly with the strawberries and cream.
- Fresh Strawberries - Tossed with sugar (or honey) to release juices and create that classic syrupy filling.
- Heavy Whipping Cream - Whips into a light, airy topping that balances the rich biscuits.
- Vanilla Extract - Enhances both the whipped cream and strawberries. Small but important.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Dairy-Free Option - Use cold vegan butter and dairy-free buttermilk (milk + lemon juice). Swap the whipped cream for coconut whipped cream.
- Gluten-Free Flour Blends - I recommend King Arthur or Bob's Red Mill 1:1. Avoid single flours like almond or coconut flour - they won't give you the same flaky biscuit texture.
- No Buttermilk? - Make your own by mixing milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5-10 minutes.
- Sweetener Swap - You can use honey or maple syrup on the strawberries instead of sugar for a more natural sweetness.
- Berry Variations - Try blueberries, raspberries, or a mix of berries instead of strawberries. It's just as delicious and reminds me of my gluten-free blueberry crisp.
How to Make Gluten-Free Strawberry Shortcake with Biscuits (Step-by-Step)
- Step 1: In a large bowl, add the gluten-free flour, baking powder, sugar, and salt. Cut in cold butter until small pea-sized pieces form.
- Step 2: Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough onto a floured surface, gently press it into a rectangle, and cut into square biscuits.
- Step 3: Stack the dough pieces and lightly press again to create flaky layers, then shape back into a thick rectangle.
- Step 4: Cut into even squares and place them on a lined baking sheet. Brush the tops with a little buttermilk or cream, and sprinkle with turbinado sugar for a crisp, sweet top (optional).
- Step 5: Bake at 400°F for 15-18 minutes (or air fry at 400°F for 10-12 minutes) until the biscuits are puffed and golden with crisp edges.
- Step 6: Slice the strawberries and mix with sugar or honey until juicy. In a separate bowl, whip the heavy cream with a little sugar and vanilla until soft peaks form.
- Step 7: Slice the biscuits in half and layer with whipped cream and strawberries. Serve immediately.
Expert Tips for Flaky Gluten-Free Biscuits
- Keep everything cold - Cold butter is what creates those flaky layers. If the dough gets warm, I chill it for 10-15 minutes before baking - it makes a huge difference in the final texture.
- Don't overwork the dough - Mix just until it comes together. I've found overmixing is the #1 reason gluten-free biscuits turn dense instead of light and tender.
- Stack the dough for layers - Cutting and stacking the dough before shaping is what creates those bakery-style flaky layers - this step is key.
- Bake at high heat - Baking at 400°F helps the biscuits rise quickly and gives you crisp edges with a soft, fluffy center.
How to Air Fry Gluten-Free Shortcake Biscuits
Air frying gluten-free biscuits is a quick way to get flaky, golden shortcake biscuits with crisp edges and soft centers (the same trick I use for my air fryer buttermilk biscuits).
- Preheat air fryer to 400°F.
- Place biscuits in the basket with space between each.
- Air-fry for 10-12 minutes, until golden and cooked through.
- Check early, around 9 minutes, since air fryers vary.
Let cool slightly, then slice and serve with whipped cream and strawberries.
How to Store & Make-Ahead
- Biscuits - Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Freeze up to 2 months.
- Strawberries - Store in the fridge up to 24 hours (they'll get juicier).
- Whipped cream - Best fresh, but keeps in the fridge for 1 day.
- Make-ahead - Bake biscuits ahead, but assemble just before serving so they don't get soggy.
Frequently Asked Questions
Traditional strawberry shortcake can be made with either cake or biscuits, but classic American shortcake uses biscuits. This recipe uses flaky, gluten-free biscuits for a more buttery, layered texture rather than a soft sponge cake.
A 1:1 gluten-free flour blend (like King Arthur or Bob's Red Mill) works best. It gives the biscuits structure while still keeping them soft and flaky. Do not use almond flour or coconut flour.
Yes - use vegan butter, dairy-free milk (I like almond or oat milk for baking) with lemon juice (for buttermilk), and coconut whipped cream.
This usually happens from overmixing the dough or using too much flour. The dough should be slightly sticky, and it's important to keep the butter cold for flaky layers.
Gluten-free strawberry shortcake tastes like classic shortcake, with biscuits that are golden and lightly crisp on the outside and soft, flaky inside-never dry or crumbly. The strawberries turn juicy and slightly syrupy, and the whipped cream keeps it light and balanced.
More Gluten-Free Desserts You'll Love
If you loved this classic strawberry shortcake with biscuits, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Gluten-Free Strawberry Shortcake
Ingredients
Gluten-Free Flakey Biscuits:
- 3 ¼ cups gluten-free all-purpose flour, 1:1 blend, like King Arthur or Bob's Red Mill
- 2 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- 12 tablespoon cold unsalted butter, cubed (12 tablespoon = ¾ cup)
- 2 tablespoon coarse sugar (Turbinado), for topping
- 1 ¼ cup cold buttermilk, (or 1 ¼ cup milk + 1 tablespoon lemon juice)
The Filling:
- 5 cups fresh strawberries, sliced
- ¼ cup honey, (or granulated sugar)
- ¾ cup heavy whipping cream, (coconut whipping cream for dairy-free)
- ⅓ cup powdered sugar, (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Make the Biscuit Dough: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Add the cold butter cubes and cut them into the flour using your hands or a pastry cutter until you have small, pea-sized pieces. Pour in the cold buttermilk and mix until a shaggy dough forms.
- Laminate the Dough: Transfer the dough to a lightly floured surface. It will be a bit shaggy - that's okay. Gently press it into a square, then cut it in half and stack the pieces on top of each other. Press down again and repeat once or twice to create flaky layers. (PROCESS SHOTS ABOVE IN BLOG)
- Cut the Biscuits: Press the dough into a 6x6-inch square. Cut into 9 even squares using a sharp knife or bench scraper.
- Bake or Air Fry: Place biscuits on the prepared baking sheet. Brush tops with buttermilk and sprinkle with coarse sugar (optional).
- Bake: 400°F for 15-18 minutes until golden
- Air Fry: 400°F for 10-12 minutes
- Make the Strawberry Filling: In a bowl, mash 1 cup of strawberries with honey. Add the remaining strawberries and toss to combine. Let sit while the biscuits bake.
- Make the Whipped Cream: Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form (2-3 minutes). Add powdered sugar and vanilla, then mix until combined.
- Assemble: Slice or pull apart the biscuits and layer with whipped cream and strawberries. Serve immediately.
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