In this easy gluten-free strawberry shortcake recipe, a sweet biscuit base is filled with fresh strawberries and whipped cream for the most delicious sweet treat for spring or summer! Dairy-free too.
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Jump to:
- What is Strawberry Shortcake?
- Is Strawberry Shortcake Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Strawberry Shortcake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Strawberry Recipes You’ll Love:
- Gluten-Free Desserts to Enjoy:
- Gluten-Free Strawberry Shortcake (Dairy-Free)
What is Strawberry Shortcake?
An extremely popular dessert in the US during the spring and summer months (strawberry season), the classic strawberry shortcake is made up of three main parts: sweet biscuits or cake as a base, with fresh juicy strawberries and whipped cream for the filling.
Is Strawberry Shortcake Gluten-Free?
Traditionally, most strawberry shortcake recipes use regular wheat flour in the biscuit or cake base, and since wheat flour contains gluten, strawberry shortcake is usually not gluten-free and not safe for those with Celiac disease or gluten intolerances.
However, today we’ll be making a gluten-free and dairy-free version of this classic dessert that everyone can enjoy!
Why This Recipe Works:
- Simple Ingredients: You only need a handful of ingredients to make this gluten-free strawberry shortcake recipe, all of which can be found at the local grocery store!
- Easy to Make: Preparing the gluten-free biscuit dough is a matter mixing the dry and wet ingredients together, then baking flattened dough circles till they are golden brown. Then all that’s left to do is to sliced the cooled biscuits into two and fill with sliced strawberries and homemade whipped cream.
- Totally Gluten-Free & Dairy-Free: The best part is that this homemade strawberry shortcake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free strawberry shortcake.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent used to help the biscuit dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Sugar: I used granulated white sugar, but cane sugar, light brown sugar, or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. You can also use full-fat coconut milk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular heavy whipping cream or sour cream instead.
- Egg: The egg helps to bind the ingredients together, so make sure to add it in. I have not tried making this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can try using acquafaba or an egg-replacer instead.
- Strawberries: Fresh strawberries are a key ingredient in strawberry shortcake, so make sure to use fresh instead of frozen.
- Whipped Cream: I used dairy-free whipped cream to keep this recipe dairy-free. You can also use coconut cream if you prefer. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead.
How to Make Gluten-Free Strawberry Shortcake (Step by Step):
1. Preheat and Line
Preheat the oven to 450F. Line a large baking sheet with parchment paper and set it aside.
2. Whisk Dry Ingredients
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, and sugar. Whisk well until combined.
3. Mix Wet Ingredients
In a separate bowl, beat together the dairy-free heavy cream and egg.
4. Combine Dry and Wet Ingredients to Form Dough
Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
5. Form Dough Balls and Flatten
Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
6. Brush Dough with Cream and Sprinkle with Sugar
Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional).
7. Bake
Bake the for 10 to 12 minutes, until they’re risen and baked all the way through (you can break one open to make sure).
Let the homemade biscuits cool on a wire rack at room temperature until fully cooled.
8. Fill with Strawberry Shortcake Filling
Remove the shortcakes from the oven, cut them into half horizontally, and add then fill with dairy-free cream and fresh strawberries.
Serve this gluten-free dairy-free strawberry shortcake and enjoy this delicious dessert!
Dish by Dish Tips/Tricks:
- Bake First, Assemble Later: You can always bake the gluten-free biscuits first (then store them in an airtight container in the refrigerator for up to 2 days), then assemble the strawberry shortcake when you plan on eating or serving them.
- Freezing the Dough: Alternatively, you can also freeze the dough (wrap dough in plastic wrap and freeze for up to 2 months, then thaw overnight in the refrigerator once ready to use) before baking and assembling.
- Use Sponge Cake instead of Biscuits: Alternatively, you can swap out the biscuits and use your favorite vanilla sponge cake instead.
- Add Lemon Zest: If you like a more citrusy flavor for the shortcake, go ahead and add some freshly grated lemon zest to the dry ingredients before mixing with the wet ingredients.
Recipe FAQs:
If not eating immediately, place the gluten-free strawberry shortcakes in an airtight container and store for up to 2 days.
Other Strawberry Recipes You’ll Love:
- Strawberry Muffins (Gluten-Free, Dairy-Free)
- Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
- Mixed Berry Jam (Gluten-Free, Vegan)
- Mixed Berry Crumble (Gluten-Free, Vegan)
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Strawberry Shortcake (Dairy-Free)
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
In this easy gluten-free strawberry shortcake recipe, a sweet biscuit base is filled with fresh strawberries and whipped cream for the most delicious sweet treat for spring or summer! Dairy-free too.
Ingredients
For the Biscuit Base:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons white sugar + more for sprinkling
- 3/4 cup dairy-free heavy cream
- 1 large egg
For the Filling:
- Fresh sliced strawberries
- Dairy-free whipped cream
Instructions
- Preheat and Line: Preheat the oven to 450F. Line a large baking sheet with parchment paper and set it aside.
- Whisk Dry Ingredients: Mix the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, and sugar together in a large bowl.
- Mix Wet Ingredients: In a separate bowl, beat together the dairy-free heavy cream and egg.
- Combine Dry and Wet Ingredients to Form Dough: Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
- Form Dough Balls and Flatten: Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
- Brush Dough with Cream and Sprinkle with Sugar: Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional).
- Bake: Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through (you can break one open to make sure).
- Fill: Remove the shortcakes from the oven, cut them into half horizontally, and add then fill with dairy-free cream and fresh strawberries. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent used to help the biscuit dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Sugar: I used granulated white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Egg: The egg helps to bind the ingredients together, so make sure to add it in. I have not tried making this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can try using acquafaba or an egg-replacer instead.
Strawberries: Fresh strawberries are a key ingredient in strawberry shortcake, so make sure to use fresh instead of frozen.
Whipped Cream: I used dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead.
Storing: If not eating immediately, place the gluten-free strawberry shortcakes in an airtight container and store for up to 2 days. Best if you can store the biscuits separately and assemble just before eating.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Grace Lim says
Dear Felicia,
You know we have always had strawberry shortcakes with cake base to celebrate birthdays in our family – so this is one of favorite cakes (from youngest, Lauren to the oldest in the family hahaha !!! ).
However, your current post is having biscuit as the base and I believe it will easily win the love of our family just as like the one with the cake base. The crunchiness of the biscuit does gives a nice variation to its texture for taste – what a great idea! 🙂
Have a blessed day ahead!
Signing off with lots of love from all of us in SG
Mum
Felicia Lim says
Yes, this uses a biscuit base instead of a sponge cake base, but yes, we all love strawberry shortcake!