Name: Gluten-Free Strawberry Shortcake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 ¼ cups gluten-free all-purpose flour (I used King Arthur's); 2 tbsp baking powder; 1 tsp salt; ⅓ cup granulated sugar; 12 tbsp cold unsalted butter (roughly cut into cubes); 2 tbsp coarse sugar (Turbinado) (for topping); 1 ¼ cup cold buttermilk ((look at notes for homemade recipe)); 5 cups fresh strawberries (sliced); ¼ cup honey; ¾ cup heavy whipping cream; ⅓ cup powdered sugar; 1 tsp vanilla extract

5 from 1 vote

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Seriously the best gluten-free strawberry shortcake recipe made with warm, flaky gluten-free buttermilk biscuits filled with homemade whipped cream and a fresh strawberry compote. You can bake or air fry the biscuits!

gluten-free buttery and flakey shortcake biscuits filled with whipped cream and strawberries

Easy gluten-free strawberry shortcake with flakey biscuits

This sweet strawberry shortcake recipe will be your new favorite Summer dessert! It’s not only super easy to make but also 100% gluten-free. The flaky, buttery gluten-free biscuits are cut in half and filled with homemade whipped cream and a simple strawberry compote made from fresh strawberries.

My favorite part about this recipe is that you can air fry or oven-bake the buttermilk biscuits. Either way, the gluten-free biscuits are flakey, soft, buttery, and have the best crispy edges.

Many people feel overwhelmed by the idea of baking homemade strawberry shortcakes, but, in reality, it’s so easy to make that even beginner bakers can do it! The biscuits come together in 15 minutes, and they’re loaded with juicy strawberries and homemade whipped cream. So much better than canned biscuit dough and store-bought whipped cream.

Strawberry shortcake is the perfect Summer dessert, especially for Memorial Day, the Fourth of July, and Labor Day. It’s an American classic everyone loves since it’s simple and delicious. Trust me, you can’t tell it’s gluten-free!

Why you’ll love this gluten-free recipe:

You can’t tell these biscuit strawberry shortcakes are gluten-free.
The biscuits are extra flakey and buttery.
You can air fry or oven-bake the biscuits.
They’re filled with homemade whipped cream and fresh strawberries.
Perfect Summer dessert.
The strawberry filling is sweetened with honey.
Easy to make.
Kids and picky eaters will love this simple dessert.
Not overly sweet.
The gluten-free biscuits are outrageously delicious.
Try this gluten-free banana cake or strawberry lemon bars next!

air fryer gluten-free strawberry shortcake

The taste and texture

Gluten-free strawberry shortcake is perfectly sweet and a light, refreshing dessert. The primary flavor comes from the fresh strawberries and the gluten-free buttermilk biscuits. This dessert is not overly sweet.

Once baked, the gluten-free biscuits are flakey and buttery; they are not dry or dense. They are filled with a light and airy homemade whipped cream made from heavy whipping cream and sugar; and topped off with a fresh, sweet strawberry compote made from mashed strawberries and honey.

gluten-free biscuits topped with whipped cream and fresh strawberry compote

Ingredients needed & substitutions

This gluten-free strawberry shortcake recipe has two parts: (1) the homemade gluten-free buttermilk biscuits and (2) the fillings. You need gluten-free flour, butter, strawberries, heavy whipping cream, and a few other baking ingredients. Here is a list of everything you need so you are prepared:

Gluten-Free Buttermilk Biscuits:

Gluten-Free Flour: This buttermilk biscuits recipe calls for gluten-free all-purpose flour. I used King Arthur’s, but I also love Bob’s Red Mill 1:1 baking flour. Don’t use oat flour, almond flour, or coconut flour.
Baking Powder: To help these gluten-free buttermilk biscuits rise. Don’t use baking soda; it’s not the same.
Granulated Sugar: For a dash of sweetness.
Butter: I used unsalted butter, but you can use salted butter (just leave off the extra salt called for in the biscuit dough). Make sure the butter is extra cold and cut into ¼-inch cubes.
Buttermilk: You can buy buttermilk at the store or make your own with lemon juice and milk. I left a simple buttermilk recipe below and in the recipe card.
Coarse Sugar: This is also called Turbinado sugar. It’s the perfect topping for the biscuits and adds the perfect crunch and sweetness.

Strawberry Shortcake Fillings:

Strawberries: For the best flavor, use fresh strawberries, not frozen ones!
Honey: To sweeten the homemade strawberry compote. You can also use maple syrup.
Heavy Whipping Cream: I love making homemade whipped cream – it tastes so much better than the refrigerated canned version. However, if needed, you can save time by using your favorite store-bought brand of pre-whipped cream.
Powdered Sugar: To thicken and sweeten the whipped cream.
Vanilla Extract: A dash of vanilla goes a long way flavor-wise.

Kitchen tools required

Here is a list of kitchen utensils for making these easy gluten-free biscuit strawberry shortcakes. Clean-up is easy!

Two Mixing Bowls
Baking Sheet
Stand Mixer (whisk attachment) or Electric Hand Mixer
Bench Scaper or 2 Knives
Measuring Tools: 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, and 1 cup.

all ingredients in recipe in small bowls with labels

How to make gluten-free strawberry shortcake

This gluten-free strawberry shortcake is so easy to bake in a few simple steps. First, we’ll make the flakey gluten-free biscuits. Then, we’ll make the fresh strawberry filling. And, finally, we’ll whip heavy whipping cream to make homemade whipped cream. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.

Step 1:

First, preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2:

Now, let’s make the flakey gluten-free biscuits. Whisk together the gluten-free flour, baking powder, salt, and sugar in a large bowl. Then, add the cold butter cubes and toss in the flour. Using your hands, two knives, or a bench scraper, break up the butter and incorporate it into the flour until it is coarse, with varying-sized pieces of butter. There should still be lots of pea-sized pieces. Next, pour in the cold buttermilk and mix until the dough is shaggy and has some dry and wet pieces.

cutting cold butter into gluten-free flour

Step 3:

We need to laminate the gluten-free biscuits before baking them. Then, dump the dough out onto a lightly floured surface. It will be very shaggy with some dry bits. Try to incorporate all of the dry bits and press everything together to create a square. It can be sloppy. Then, cut it in half, pile the halves on each other, and press back down to create a square. Repeat once or twice more until the dry bits are much more incorporated and it is more dough-like.

cutting gluten-free biscuit dough into quarters before laminating

how to laminate gluten-free biscuit dough

Step 4:

Then, gently press or roll out the laminated dough until it is a 6×6-inch square. Cut into nine squares with a sharp knife, but I prefer a bench scraper.

Step 5:

After that, add the lined baking sheet, brush the tops with buttermilk, and sprinkle with coarse sugar. Bake for 25 – 30 minutes or until risen and golden brown. You can also air fry the biscuits for 10 minutes at 400°F.

gluten-free buttermilk biscuit dough topped with course sugar unbaked on a baking tray

gluten-free buttermilk biscuits on a baking tray

Step 6:

Add 1 cup of strawberry slices and the honey to a large mixing bowl. Mash them up with the back of a fork as best as you can. Then, add the remaining 4 cups strawberry slices and toss to combine. Let sit while biscuits bake or overnight in the refrigerator.

making homemade strawberry compote with fresh strawberries and honey

Step 7:

Next, whip ¾ cup heavy cream with an electric hand mixer or stand mixer with the whisk attachment until soft peaks form (about 2 – 3 minutes). You can do it by hand with a whisk, but it will take longer. Add the powdered sugar and vanilla and lightly whisk to incorporate.

Step 8:

Finally, pull apart warm biscuits and layer them with strawberries and whipped cream. Serve immediately and enjoy!

Assembling a gluten-free strawberry shortcake with homemade whipped cream and strawberry compote

Expert baking tips for gluten-free strawberry shortcake

Use COLD butter. This is my #1 tip for homemade gluten-free biscuits. It’s essential to use cold butter cubes because if the butter is too warm, it will melt out of the biscuits as they bake, making them flat and dense. I like to put the butter cubes in the freezer for 5 minutes before cutting them into the flour.
Laminate the dough. Once you form your biscuit dough, cut it into 4 pieces and stack them all on top of each other. This laminates the biscuits and creates lots of buttery and flakey layers. There are pictures of how to do this in the recipe card!
Don’t overwork the dough. Whatever you do, do not overwork this gluten-free dough because the biscuits will turn out flat and chewy. Gently mix the dough until just combined, so the biscuits are extra flakey with buttery layers.
Air fry the biscuits. You can also air fry the biscuits for 10 minutes at 400°F instead of baking them.
Use another berry. Instead of strawberries, you can use raspberries, blueberries, or blackberries. The sky is the limit!

How to air fry strawberry shortcake:

As I am sure you already know, I love my air fryer! So, don’t worry, here are instructions on how to air-fry strawberry shortcake in 10 minutes:

Follow the same instructions for preparing the gluten-free biscuits.
Instead of baking, add the cup biscuits to your air fryer basket lined with parchment paper. Do not allow any overlapping!
Air fry 400°F for 8 – 9 minutes until very golden on the top and sides. It will be crispy on the outside and soft and buttery on the inside.
Assemble the strawberry shortcakes by pulling apart warm biscuits and layer them with strawberries and whipped cream. Serve immediately and enjoy!

Frequently Asked Questions

Can I use non-gluten-free flour?

If you want to make these strawberry shortcakes with regular buttermilk biscuits and not gluten-free ones, try this air fryer biscuits recipe or these almond milk biscuits. Don’t substitute the gluten-free flour with regular all-purpose flour, because the liquid-to-flour ratio will be off since gluten-free flour requires more liquid.

Can I use frozen strawberries?

For best results, use fresh strawberries; however, you can also use frozen ones. Let them thaw at room temperate or in the fridge for a few hours before mashing and following step #6.

Can I use a different berry other than strawberries?

You can make this recipe with raspberries, blueberries, or blackberries.

How do you make homemade buttermilk?

Homemade buttermilk is very easy to make. Simply mix 1 tbsp of lemon juice for every 1/2 cup of cold milk (whole or 2%) and let it sit for 5 minutes before using. You can also use full-fat oat milk.

Can I use almond milk or oat milk?

Yes, I have tested both and love them. I recommend using full-fat oat milk since it is creamy and a close dairy-free substitute for cow’s milk. Then, add 2 tablespoons of lemon juice. to make “buttermilk.”

Can I air fry the gluten-free biscuits?

Yes! I left detailed instructions above and in the recipe card, but you can certainly air fry these gluten-free buttermilk biscuits at 400°F for 8 – 9 minutes. They will be crispy on the outside and soft and buttery on the inside.

What’s the best substitute for granulated sugar?

As a general rule of thumb, light brown sugar is the best and easiest substitute for granulated white sugar.

Can I make strawberry shortcake ahead of time?

Yes, you can make these gluten-free strawberry shortcakes ahead of time; however, I wouldn’t assemble the shortcakes until 5 – 10 minutes before serving, or else the biscuits could get soggy from the whipped cream. Feel free to make the gluten-free biscuits up to 3 days in advance and store them at room temperature or in the fridge in an airtight container. You can also freeze them for up to 3 months. When ready to serve them, make the whipped cream and layer the biscuits.

What’s the best temperature to bake gluten-free biscuits?

It’s best to bake gluten-free buttermilk biscuits at a higher oven temperature for a shorter time to avoid overbaking and drying out the buttery, flakey layers. The best temperature is 400°F.

How to store & reheat them:

Storing: For best results, store leftover shortcakes in an airtight container at room temperature for up to 4 days, separate from the strawberries and whipped cream.

Reheating: You can reheat the biscuits in the oven at 250°F for 8 – 10 minutes or enjoy the shortcakes at room temperature.

If you love this recipe, try these 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!

Gluten-Free Strawberry Shortcake

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

Gluten-Free Flakey Biscuits

3 ¼ cups gluten-free all-purpose flour, I used King Arthur's
2 tbsp baking powder
1 tsp salt
⅓ cup granulated sugar
12 tbsp cold unsalted butter, roughly cut into cubes
2 tbsp coarse sugar (Turbinado), for topping
1 ¼ cup cold buttermilk, (look at notes for homemade recipe)

Strawberry Shortcakes:

5 cups fresh strawberries, sliced
¼ cup honey
¾ cup heavy whipping cream
⅓ cup powdered sugar
1 tsp vanilla extract

Instructions

Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
Make the Biscuits: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Then, add the cold butter cubes and toss in the flour. Using your hands, two knives, or a bench scraper, break up the butter and incorporate it into the flour until it is coarse, with varying-sized pieces of butter. There should still be lots of pea-sized pieces. Next, pour in the cold buttermilk and mix until the dough is shaggy and has some dry and wet pieces.
Laminate the Dough: Dump the dough out onto a lightly floured surface. It will be very shaggy with some dry bits. Try to incorporate all of the dry bits and press everything together to create a square. It can be sloppy. Then, cut it in half and pile the halves on top of each other and press back down to create a square. Repeat once or twice more until the dry bits are much more incorporated and it is more dough-like.
Cut the Biscuits: Gently press or roll out the laminated dough until it is a 6×6-inch square. Cut into 9 squares with a sharp knife, but I prefer a bench scraper.
Bake or Air Fry: Add the lined baking sheet and brush the tops with buttermilk, and sprinkle with coarse sugar. Bake for 25 – 30 minutes or until risen and golden brown. You can also air fry the biscuits for 10 minutes at 400°F.
Strawberry Filling: In a large mixing bowl, add 1 cup of strawberry slices and honey. Mash them up with the back of a fork as best as you can. Then, add the remaining 4 cups strawberry slices and toss to combine. Let sit while biscuits bake or overnight in the refrigerator.
Whipped Cream: Whip ¾ cup heavy cream with an electric hand mixer or in a stand mixer with the whisk attachment until soft peaks form (about 2 – 3 minutes). You can do it by hand with a whisk, but it will take longer. Add the powdered sugar and vanilla and lightly whisk to incorporate.
Assemble: Pull apart warm biscuits and layer with strawberries and whipped cream. Serve immediately and enjoy!

Notes

Use COLD butter. This is my #1 tip for homemade gluten-free biscuits. It’s essential to use cold butter cubes because if the butter is too warm, it will melt out of the biscuits as they bake, making them flat and dense. I like to put the butter cubes in the freezer for 5 minutes before cutting them into the flour.

Homemade Buttermilk: Simply mix 1 tbsp of lemon juice for every 1/2 cup of cold milk (whole or 2%) and let it sit for 5 minutes before using. You can also use full-fat oat milk.

Frozen Strawberries: For best results, use fresh strawberries; however, you can also use frozen ones. Let them thaw at room temperate or in the fridge for a few hours before mashing and following step #6.

Not-Gluten-Free Flour: If you want to make these strawberry shortcakes with regular buttermilk biscuits and not gluten-free ones, try this air fryer biscuits recipe or these almond milk biscuits. Don’t substitute gluten-free flour with regular all-purpose flour because the liquid-to-flour ratio will be off since gluten-free flour requires more liquid.

Almond or Oat Milk: I have tested both and love them. I recommend using full-fat oat milk since it is creamy and a close dairy-free substitute for cow’s milk. Then, add 2 tablespoons of lemon juice. to make “buttermilk.”

Make Ahead: You can make these gluten-free strawberry shortcakes ahead of time; however, I wouldn’t assemble the shortcakes until 5 – 10 minutes before serving, or else the biscuits could get soggy from the whipped cream. Feel free to make the gluten-free biscuits up to 3 days in advance and store them at room temperature or in the fridge in an airtight container. You can also freeze them for up to 3 months. When ready to serve them, make the whipped cream and layer the biscuits.