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.
You can use my recommended flour blends, my personal gluten free flour recipe, or your favorite blend.
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 we hope you'll love them just as much as we do.
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.
I like to use very ripe strawberries and 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.
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.
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. You might like these Keto Strawberry Shortcakes.
You can also check out Low Carb Yum's Low Carb Strawberry Shortcake.
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.
Did you make these gluten free strawberry shortcakes? Stop back by and let me know what you thought in the comments below.
- 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)
- 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.
- 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.
Serving Size:1 shortcake
Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 210mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g