Gluten-Free Strawberry Shortcake

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.

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, 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.

Notes

Use cold butter – This is key for flaky layers. If the dough gets warm, chill it for 10–15 minutes before baking.

Don’t overmix the dough – Mix just until combined. Overworking it will make the biscuits dense instead of light and tender.

Dough should be slightly sticky – If it feels dry, add a splash more buttermilk. Gluten-free dough shouldn’t be stiff.

Use a good gluten-free flour blend – Stick with a 1:1 blend like King Arthur or Bob’s Red Mill. Avoid single flours like almond or coconut.

Optional sugar topping – Sprinkle turbinado sugar on top before baking for a crisp, slightly sweet finish.

Bake at high heat – 400°F helps the biscuits rise quickly and gives you golden, crisp edges.

Best served fresh – Assemble just before serving so the biscuits don’t get soggy.

Nutrition

Course Dessert

Cuisine American

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