Gluten-Free Strawberry Shortcake
This Gluten-Free Strawberry Shortcake is the ultimate summer dessert — fluffy gluten free biscuits layered with juicy macerated strawberries and clouds of whipped cream. Perfect for parties, family gatherings, and anyone looking for a beautiful seasonal dessert everyone can enjoy.
Servings: 6 servings
Calories: 480kcal
Cost: 12
Equipment
- large mixing bowl
- box grater
- round biscuit cutter
- baking sheet
- parchment paper
- wire rack
- electric mixer
Ingredients
- 700 g fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- 1 squeeze fresh lemon juice
- 300 g gluten free 1:1 baking flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 115 g frozen unsalted butter
- 180 ml cold heavy cream
- 1 tsp pure vanilla extract
- 360 ml cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Slice the strawberries and place them in a large bowl.
- Add the granulated sugar and lemon juice to the strawberries. Toss well to coat evenly.
- Cover and let the strawberries macerate at room temperature for at least 30 minutes until syrupy.
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free baking flour, sugar, baking powder, and salt.
- Grate the frozen butter into the flour mixture and toss gently until the mixture resembles coarse crumbs.
- Add the heavy cream and vanilla extract, stirring gently until the dough just comes together.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick round.
- Cut out biscuits using a round cutter and place them on the prepared baking sheet.
- Brush the tops with extra cream and sprinkle with coarse sugar if desired.
- Bake for 14 to 17 minutes until risen and golden brown. Cool on a wire rack.
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Slice each biscuit in half horizontally using a serrated knife.
- Layer the biscuit bottoms with strawberries, syrup, and whipped cream.
- Top with the remaining biscuit halves, more strawberries, and extra whipped cream before serving.
Notes
Use a high-quality 1:1 gluten free baking flour blend that contains xanthan gum for best results. Keep the butter cold throughout the biscuit-making process for flaky layers. Fresh strawberries are strongly recommended over frozen. Assemble just before serving for the best texture.