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Gluten-Free Strawberry Shortcake

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.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

  • large mixing bowl
  • box grater
  • round biscuit cutter
  • baking sheet
  • parchment paper
  • wire rack
  • electric mixer

Method
 

  1. Slice the strawberries and place them in a large bowl.
  2. Add the granulated sugar and lemon juice to the strawberries. Toss well to coat evenly.
  3. Cover and let the strawberries macerate at room temperature for at least 30 minutes until syrupy.
  4. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
  5. In a large bowl, whisk together the gluten free baking flour, sugar, baking powder, and salt.
  6. Grate the frozen butter into the flour mixture and toss gently until the mixture resembles coarse crumbs.
  7. Add the heavy cream and vanilla extract, stirring gently until the dough just comes together.
  8. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round.
  9. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
  10. Brush the tops with extra cream and sprinkle with coarse sugar if desired.
  11. Bake for 14 to 17 minutes until risen and golden brown. Cool on a wire rack.
  12. Chill a mixing bowl and beaters in the freezer for 10 minutes.
  13. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  14. Slice each biscuit in half horizontally using a serrated knife.
  15. Layer the biscuit bottoms with strawberries, syrup, and whipped cream.
  16. 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.