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Gluten-Free Strawberry Shortcake

Pickle Lemonade Drink

This Gluten-Free Strawberry Shortcake is the ultimate summer dessert, featuring tender golden biscuits layered with juicy macerated strawberries and fluffy whipped cream. Perfect for gatherings or simple summer treats, it delivers classic flavor with a gluten-free twist that everyone will love.
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Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tsp fresh lemon juice
  • 2 cup gluten-free 1:1 baking flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum (if needed)
  • 6 tbsp unsalted butter, slightly softened
  • 3/4 cup cold heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cup cold heavy cream (for whipped cream)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for whipped cream)

Equipment

  • mixing bowls
  • baking sheet
  • parchment paper
  • pastry cutter or fork
  • biscuit cutter
  • hand mixer

Method
 

  1. Hull and slice strawberries, then toss with sugar and lemon juice. Let sit at room temperature for at least 45 minutes until syrup forms.
  2. Preheat oven to 425°F and line a baking sheet with parchment paper.
  3. Whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum in a large bowl.
  4. Add butter and work it into the flour until the mixture resembles coarse crumbs.
  5. Add heavy cream and vanilla, stirring gently until dough just comes together.
  6. Pat dough to 3/4-inch thickness and cut into biscuits using a round cutter.
  7. Brush tops with cream, sprinkle with sugar, and bake for 14–16 minutes until golden. Cool before assembling.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Split biscuits, layer with strawberries and whipped cream, then top and serve immediately.

Notes

Do not skip macerating the strawberries for at least 45 minutes to develop a rich syrup. Use slightly softened butter for better gluten-free biscuit texture and avoid overmixing the dough. Assemble just before serving to prevent soggy biscuits. For variation, substitute biscuits with gluten-free pound cake for a no-bake option or use Greek yogurt instead of whipped cream for a lighter version.