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.
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