Go Back

Gluten Free Strawberry Shortcake

Lightly sweetened biscuits filled with fresh strawberries and homemade whipped cream.
Prep Time10 mins
Cook Time20 mins
cooling30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: dessert, Gluten Free, shortcake, strawberries, strawberry, summer, whipped cream
Servings: 6
Author: The Gluten Free Gathering


  • 2 cups Gluten free flour blend (with xanthan gum) - I used Bob's 1 to 1 in this recipe
  • 6 tablespoons salted, cold butter, cubed
  • 1/3 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1 cup milk (or other alternative) - I used unsweetened coconut milk in this recipe.
  • 1 pound fresh strawberries, hulled, sliced

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar, sifted


  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper. Set aside.
  • Place the flour, baking powder, sugar, and cubed butter into a bowl. Using a pastry blender or a food processor, work the butter into the flour until the crumbs resemble very small peas.
  • Add in the milk and combine the ingredients with a wooden spoon. I find it best to do this step by hand. Be sure to just combine the ingredients; do not overmix. The dough will appear to be somewhat looser than you think it should. It is fine.
  • Scoop out roughly 1/3 cup of the dough and place it onto the baking sheet in a mound. No need to shape, just be sure that all of the dough is mounded together. Repeat with the remaining dough, leaving 2 inches between each biscuit.
  • Bake for 15-18 minutes. Insert a cake tester into the center of the biscuit to ensure doneness.
  • Transfer the biscuits to a cooling rack with a spatula. Cool completely.
  • Before serving, hull the strawberries and slice each into thin pieces.
  • Place the cream and powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Begin on low speed and gradually increase to high speed. Whip the cream until it thickens. Be sure not to overmix or you will have butter...no good!
  • Slice each biscuit in half, spread a bit of cream on the bottom piece, top with strawberries and a bit more cream, and place the top on. Serve immediately.