By / Last Modified On September 8, 2023
Let's talk about my gluten-free strawberry shortcake. It's made from scratch. Below, I'll show you how to make Gluten-Free Strawberry Shortcake using fresh whipped cream, juicy strawberries, and tender, homemade gluten-free shortcakes.
Plus, it's quick. The whole recipe takes less than an hour.
Gluten-Free Strawberry Shortcake
I grew up enjoying strawberry shortcake. My mom used to buy the shortcakes that came in a four pack from the store. You know which ones I'm talking about, right?
I haven't been able to find anything similar that's gluten-free, so we make our own gluten-free strawberry shortcake with homemade gluten-free shortcakes.
When I first started making shortcakes from scratch they were more like biscuits. They were tasty, but they'd turn into little rocks by day two.
It took me a while, but I eventually developed a recipe that's a combination of a biscuit and a cupcake that stays tender for up to three days. We now enjoy homemade gluten-free shortcakes and I hope you'll love them just as much as we do. You can use my recommended flour blends, my personal gluten free flour recipe, or your favorite blend.
Do I have to use sugar to make the strawberry shortcake filling?
No, you don't have to use sugar for the strawberry shortcake filling. Often, people add sugar to help sweeten the strawberries and pull the juices out. That's fine if you like extra sweetness, but my gluten-free strawberry shortcake doesn't require it. Strawberries are already sweet. Plus, I like a bit of tartness in the recipe.
I also use fresh strawberries, and I choose them when they're very ripe. Then, I mash them before I let them let them site at room temperature for 30 minutes. Mashing them and letting them sit also helps to pull the natural juices out. That makes my gluten-free strawberry shortcake sweet without extra sugar.
How to Ensure Even Strawberry Distribution in Shortcake
I've had my share of uneven strawberry situations on a shortcake. Sometimes those berries can be a bit mischievous, crowding one spot and leaving others feeling lonely.
To make sure each bite is just right, take a little extra care when you're slicing those strawberries. Make sure they're all the same size, dear, and then layer them evenly across that lovely shortcake. That way, every bite will be a perfect blend of sweet strawberry goodness.
How to Garnish Gluten-Free Strawberry Shortcake
Let's talk about the finishing touches on your strawberry shortcake. You know, a little garnish like mint leaves or a sprinkle of chocolate shavings can add a touch of elegance to your dessert. It's like adding a fancy hat to a lovely outfit!
But here's a word of wisdom: don't go overboard with too many garnishes or overly fancy ones. We don't want to steal the spotlight from those beautiful strawberries and the creamy goodness. Keep it simple and let the strawberries and cream be the stars of the show.
How do you know when strawberries are ripe?
Some people will say that if it's a dark red color, it's ripe. Strawberries may or may not be a deep red color when they are ripe, depending on the variety.
If the strawberry is firm, but has a little give when squeezed, and a slightly sweet smell, then it is most likely ripe. You could always do a little test tasting before you make your shortcakes ... I'm just saying.
How to make gluten-free strawberry shortcake
- Add flour, sugar, baking powder, and salt to a medium mixing bowl.
- Whisk until combined.
- Add the buttermilk, oil, egg, and vanilla.
- Whisk just until combined.
- Spoon batter evenly into cupcake wells, about ⅔ full.
- Bake for 16-18 minutes or until a wooden toothpick inserted in the center comes out clean.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
If you like to make strawberry shortcake using pound cake you'll want to make my Gluten Free Pound Cake.
Common Questions about My Gluten-Free Strawberry Shortcake
I tried to cover the most common questions about my recipe below. Most of the questions I hear are about slight modifications to the gluten-free recipe, and I answered them below. If you have additional questions (or if you want to share your results), please leave a comment!
How can I make these gluten-free strawberry shortcakes dairy-free?
This recipe called for buttermilk. You can make a dairy-free buttermilk for this recipe by mixing ⅔ cup of dairy-free milk with 1 teaspoon white vinegar.
Let it sit for 5 minutes before adding to the batter. Top your gluten-free strawberry shortcakes with dairy-free whipped cream and enjoy.
Can I use coconut sugar?
Yes, you can substitute coconut sugar as a 1-to-1 in this recipe. Just note that the shortcakes will be naturally darker in color due to the color of the coconut sugar.
How can I make these shortcakes low-carb?
This recipe was designed using rice flour and sugar. Lower carb versions have less sugar.
What do you serve with gluten-free strawberry shortcake?
You can serve my strawberry shortcake as a full desert, but I also like to serve it with a cup of hot tea. Make sure to garnish the desert with fresh strawberries on top. That's one of the details that makes it so memorable!
How do you avoid soggy strawberry shortcake?
Let me share some wisdom about strawberry shortcake with you. You know, one problem folks often run into is having a soggy shortcake. It happens when that sweet shortcake soaks up too much juice from those luscious strawberries and creamy whipped topping.
To avoid this little hiccup, make sure those strawberries aren't too drippy or overly juicy. You want them ripe and sweet but not too wet. And here's a little trick I've picked up over the years: lightly toast those shortcake slices before you put everything together. It forms a lovely little barrier that keeps the moisture at bay, ensuring your strawberry shortcake stays perfectly delicious.
Concluding Thoughts
If you have any other questions about gluten-free strawberry shortcakes leave me a comment below and I will get back to you. Otherwise, go make these shortcakes and come back and tell me what you thought.
Looking for more recipes using strawberries? Try my Gluten-Free No-Bake Mini Strawberry Cheesecake, or my Strawberries and Cream Overnight Oats.
Did you make these gluten free strawberry shortcakes? Stop back by and let me know what you thought in the comments below.
Gluten-Free Strawberry Shortcake
From scratch Gluten-Free Strawberry Shortcake using fresh whipped cream, juicy strawberries, and tender, homemade gluten-free shortcakes. This classic dessert is ready in less than an hour.
Ingredients
- 1 ¼ cups gluten-free flour blend (or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- ⅔ cup sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk (or ⅔ cup dairy-free milk + 1 teaspoon white vinegar)
- ¼ cup oil (I used avocado oil)
- 1 large egg
- 1 teaspoon gluten-free vanilla extract
- 1 lb. fresh strawberries
- whipped cream (or dairy-free whipped cream)
Instructions
- Preheat oven to 375°F (190°C). Position rack in center of oven. Grease a 12 serving cupcake pan; or line a 12 serving cupcake pan with papers; set aside.
- For the Short Cakes: In a medium mixing bowl combine flour, sugar, baking powder, and salt. Add the buttermilk, oil, egg, and vanilla. Whisk just until combined.
- Spoon batter evenly into cupcake wells, about ⅔ full. Bake for 16-18 minutes or until a wooden toothpick inserted in the center comes out clean.
- For the Topping: Remove the stems from the strawberries, wash and slice them into a bowl. Mash the strawberries with the back of a fork to release juices. Cover and refrigerate until ready for use.
- When ready to serve, cut each shortcake in half horizontally. Spoon strawberry topping on top, add whipped cream if desired.
- Store shortcakes in an airtight container at room temperature for up to three days.
Notes
- When measuring flours, spoon the flour into the measuring cup and then level it.
- You can use avocado oil, melted and cooled coconut oil, or your oil of choice in this recipe. Melted and cooled butter can also be used.
Nutrition Information:
Yield:
12Serving Size:
1 shortcakeAmount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 210mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g
Alene
Oh my goodness! Just saw this on Facebook. I so need to make this!
Nan
My family loved this. My grandson loved it also & he hates gluten free. We did not tell him. Haha
Jacqui
Baking soda and vanilla extract are naturally gluten-free... ? That is a little deceiving
chrystal
Sometimes imitation vanillas use barley malt or other gluten ingredients for coloring.
Best,
Chrystal
CONNIE JUDD
I only saw Baking Powder
Wendy Stoltz
Hi Connie,
Baking powder is correct for this recipe.
Therese Cleven
We love these if I wanted to make these not gluten free would I just reduce the baking powder by half
chrystal
You can sub regular flour in for the gf flour as a 1-to-1.
Best,
Chrystal
Mrs Munch
Could you make this into cake layers? Thank you
chrystal
I haven't tried it myself.
Best,
Chrystal
Tamy
This is a wonderful recipe!!! I just dolloped mine on a baking sheet - they were thin but cut in half made a lovely stacked shortcake. I’ll be honest - I didn’t want this recipe as I was looking for something more biscuit-like but this is the perfect texture. It is very sweet and our strawberries were fresh from the field, I also used homemade whipped cream which was the perfect compliment - not too sweet but sweet enough to be indulgent.
I will definitely make this again! Thank you for the fantastic rejoice.
Melissa Loeppky
I love these! I use my donut tin and slightly overfill them, then flip them over to make a bit more of a classic shortcake with the cup for the fruit.
Lori
These are so good! Even without berries and cream! The best gf shortcake I've had! Made for my brother who's now gf/ dairy free, couldn't believe they were gf. Thank you for this amazing recipe!
Lindsay
We don’t have a cupcake pan on hand, have you ever used a loaf pan (5x9)? Any recommendations on using this to cook the shortcake?
chrystal
I haven't, but it should work. You'll need to increase the bake time and watch the center for doneness.
Best,
Chrystal
Emma Riddle
Baked it in a 8in cake tin, added an extra 5 mins cooking time, it turned out great. Next time I would added half a grated lemon zest just because I love lemon, but otherwise its a lovely light cake.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Alene
Do you think I could freeze the extras? Only 2 of us.
chrystal
Yes, you can freeze the extra shortcakes for up to 6 months 🙂
Best,
Chrystal
Kelsey
These are amazing! In GF and partner is not. He said these are delicious! (As he finished a 2nd helping) they really are GF?" Thanks!
Lindsay
Hi Kelsey! Isn't it the best thing when the non GF people like our GF recipes too? Thanks so much for the comment 🙂
Sara
I made a souble batch followed the recipe to the letter and it tastes way too salty. I can taste the
Hoping when I add the berries it will all balance out.
Wendy Stoltz
Hi Sara,
If you double the recipe it is not always advisable to double the salt.I would start by doubling all the ingredients except for the salt, and then adding the salt each time you bake until you reach the desired level of saltiness. This will allow you to taste and adjust the seasoning as you go, so you can avoid oversalting the recipe.
I hope this helps, and happy baking!
Madisen
Just made these for Father's day today, should have made a double batch because they are all gone! So delicious and so easy, thank you for this great recipe!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Jeanne
Mine turned out excellent! Thanks for your recipe!
chrystal
I am so glad! Thank you for letting me know.
Best,
Chrystal
Cynthia Christian
These were Amazing! I made them for Easter. I added a little cream cheese to the whipped cream recipe to stabilize it and it did a great job lasting through the weekend (there's only 3 of us, lol) as we snacked on it throughout the holiday.
Patricia
Amazing taste, light and perfect individual portions.
I finally found the perfect gluten free short cake recipe!
chrystal
I am so glad you liked. Thank you for letting me know.
Best,
Chrystal
Grace Marjuki
If I need to make it egg free, should I add the xantan gum into the flour mixture? Thanks!
chrystal
You can, but you don't need to depending on what egg replacer you're using.
Best,
Chrystal
Shari
Have you ever tried to make with an egg substitute? I need to make for someone who is vegan… Thx!
chrystal
You can use Bob's Red Mill egg replacer in this recipe, it works well.
Best,
Chrystal
Stephanie Grace Pepper
This was so yummy. The muffins were the perfect recipe and so much easier than all the biscuit type shortcake recipes I was encountering. I didn't have vanilla so I used Almond Flavoring as a substitute and it was delish! My guests ate them up. As leftovers they also make a great little snack to grab just by themselves without all the toppings. Thanks so much for sharing this recipe!
chrystal
You are very welcome. I am so glad you like them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
pearl
I made these for a tea. There were wonderful, and had many comments on how too they are. Nice and light! A keeper.
Isla Davis
Can you use normal milk instead of butter milk
chrystal
Yes, you can use milk.
Talya
Hi! Can I put the cream and strawberries in advance? Like 24 hours?
And how would I store them if so ? In the fridge air tight/not air tight?
chrystal
Hi Tayla,
You can prep the whipped cream and strawberries in advance. Store them separately in covered containers in the fridge.
Best,
Chrystal
Nina
Made these today with my toddler and preschooler - sooo much fun! The recipe is simple and SO delicious! I still can’t believe the shortcake tastes so good! Every bite was a delight! Even my non gluten intolerant friends found these delicious which NEVER happens. Thanks for this brilliant recipe! Can’t wait to make these again soon!
chrystal
Hi Nina,
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Tanya
These were so yummy! I made my own buttermilk, used avacado oil & baked them in oversized muffin tins sp added a few minutes of baking. The batter was so thin, I was worried they wouldn't turn out. They had a wonderful texture & were delicious! Next time I'd like to reduce the sugar, they were overly sweet. Will that affect recipe?
chrystal
You can reduce the sugar slightly, if you like.
Best,
Chrystal
Terri
Thank you for this recipe! It is the 1st time in 8 years I was able eat strawberry shortcak!! It was awesome!!
chrystal
I am so glad you liked it!
Best,
Chrystal
Trish Brown
These are wonderful! I baked them in English muffin molds and the batter was just thick enough to hold — they are the perfect size!
Lindsay
Good idea with the english muffin molds! Go glad you like them.
kearney
looks so yuummy! making this for friends
Lindsay
Thanks for the comment Kearney. Enjoy!
Kris
Because my mother-in-law is very seriously celiac, I watch for gluten free vanilla or make sure that the alcohol in the vanilla is made from a corn or other non-gluten based alcohol. Thanks for the nice recipe. Washington hasn’t had great strawberry weather this year, so this will be my one chance to make shortcake with ripe local berries!
Lindsay
Hi Kris - thanks for the tip about gluten free vanilla! I hope you get at least two chances for local berries this year 🙂
Teresa
Omgosh I absolutely love this shortcake! Today I decided to doubled the recipe, added 1 tsp. Vanilla and 1 tsp. lemon extract. Put in 13x9 cake pan, baked @ 375 for 23 minutes. Checked doneness with toothpick. Yum!!
Lindsay
It's a perfect day for Strawberry Shortcake! So glad you love it.
Adriana
The texture was amazing but the flavour was terrible. 2 teaspoons of baking soda should not have been a big deal; but, they came out ridiculously bitter, overpowered by the baking soda. I used water instead of buttermilk.
Lindsay
Hi Adriana - This recipe doesn't call for any baking soda, it's actually 2 teaspoons of baking Powder. I'm sorry that your shortcakes didn't turn out, but if you try again with baking powder I think you'll enjoy them.
Carmen
Mine didn't rise. 🙁 What did I do wrong? It sunk in the middle. Help.
Wendy Stoltz
Hi Lindsay,
Did you add 2 teaspoons gluten-free baking powder? Also check your expiry date.
Shannon
The taste AND texture of these were both fantastic! And I love how simple the recipe was. My 8-year-old daughter is the one who’s exclusively gf, but my non-gf husband said he may have to make this his birthday dessert request from now on. Thanks for the recipe!
Wendy Stoltz
You're welcome, Shannon! I'm glad it turned out well and everyone enjoyed it, including your non-gf husband. It's always great to have a go-to recipe to satisfy everyone's taste buds.
Abbye Smith
This recipe was delicious! The ingredients were readily available and it was easy to follow. I am gluten sensitive and my family couldn’t tell the cakes were gluten free. Thank you so much for sharing!
Can they be frozen?
Wendy Stoltz
Hi Abbye,
I'm glad to hear that you enjoyed the recipe and that it worked well for your gluten sensitivity! In regards to freezing the cakes, you can freeze them for up to 6 months.
Erin
Thank you, this was amazing! My husband who hates gluten free things loved it. I will be making this again. Can't wait to try your other recipes!
Wendy Stoltz
Hi Erin,
I'm glad to hear that you'll be making these cupcakes again and that you're eager to explore more recipes. There are countless possibilities for delicious creations, and I'm here to assist you. Feel free to reach out whenever you need a recipe recommendation or have any questions. Happy baking, and enjoy trying out the other recipes!
VN
1st time trying this recipe, they looked beautiful while baking, as soon as I removed from the oven, they flopped and caved into the center. They looked terrible but taste amazing, and inside was dense. I baked for an additional 8 minutes until tooth pick came out clean. What did I do wrong?
Wendy Stoltz
Hi VN,
When gluten-free cakes collapse or cave in the center after baking, it's usually a result of one or more factors related to the recipe or baking process. Here are a few possible reasons for your gluten-free strawberry shortcakes collapsing:
Overmixing - Overmixing gluten-free cake batter can lead to excessive air incorporation, resulting in a weak structure that collapses during baking. Ensure that you mix the ingredients just until they are combined and avoid overmixing the batter. It's also a good practice to gently fold in the dry ingredients rather than vigorously stirring or beating the batter.
Oven temperature - Incorrect oven temperature can impact the rise and structure of gluten-free cakes. Make sure your oven is properly calibrated and preheated to the temperature mentioned in the recipe. An oven that's too hot or too cool can affect the baking process and result in collapsed cakes.
Cooling process - Gluten-free cakes are more delicate and prone to collapsing when they are cooled too quickly or unevenly. After baking, allow the cakes to cool in the pans for a few minutes before gently transferring them to a wire rack to cool completely. Avoid drastic temperature changes, such as placing hot cakes in a cold environment, as it can impact their structure.
We hope this helps,