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
Natalie
I simply love strawberry shortcake! It's definitely one of my all-time fav! Looks absolutely delicious!
chrystal
Thank you Natalie. Strawberry shortcake is a classic that we love too 🙂
Best,
Chrystal
Leigh
What would you use instead of Potato Starch.
I have corn starch or Arrowroot flour. I have Robin Hood's or Bob's baking flour blends.
chrystal
HI Leigh,
You can use 1 1/4 cups of the bob's 1-to-1 baking flour (the all purpose doesn't work well in this recipe). If you don't have the 1-to-1 you can use arrowroot in place of the potato starch.
Best,
Chrystal
Rita
Can you please state the actual amount of flour used as I don't know what the bag size is
Thanks
chrystal
Hi Rita,
The word (cups) was left off by accident. I've added it. Thanks for the catch 🙂
Best,
Chrystal
Rita
Thanks, now I will make them, sounds delicious!
Dana
These are amazing! Super easy and came out amazing with my 1-to-1 flour. So good with fresh strawberries!
chrystal
I'm so glad you like them! Thank you for letting me know.
Best,
Chrystal
Annie
So... can I use frozen strawberries? If I thaw them out and everything, would it work?
chrystal
Yes, you can use frozen and defrosted strawberries.
Best,
Chrystal
Elisa
Hi, one pound of strawberries is about how many cups?
chrystal
Hi Elisa,
It's about 2 cups. Hope that helps.
Best,
Chrystal
Deana
What other oil is suggested other than avocado oil
chrystal
You can use your oil of choice. We've used canola oil and melted and cooled coconut oil as well.
Best,
Chrystal
Maria
Can you sub melted butter for the oil?
chrystal
Yes, you can use melted and cooled butter.
Best,
Chrystal
Brenda
They look beautiful, can't wait to try them!
chrystal
Thank you!
Kristi
These cakes are spongy and delicious like the gluten-y strawberry shortcakes I remember! Thanks for the recipe.
chrystal
Hi Kristi,
I am so glad you think so! Thank you for stopping by.
Best,
Chrystal
Elaine
Is it possible to make this as one layered cake rather than several small cakes?
chrystal
Hi Elaine,
I haven't tried using this recipe for a layered cake BUT I do have a vanilla cake recipe going live tomorrow if you can hold off for a bit. I'll have it up in the morning 🙂 If you decide to make this recipe into a cake it will make one round 8" or 9" cake - start with 25 minutes in the oven and watch it from there. Hope that helps.
Best,
Chrystal
Kayla
Did you try this as a one layer cake? Did it work? I made a shortcake last year for the purpose of putting strawberries over, but I only made a one layer. I don't remember what recipe I used, but it worked well. Just wanting to know if this recipe would work the same.
chrystal
Hi Kayla,
This "should" work as a one layer cake. I'd use a 8" or 9" pan and bake it for 25 minutes, then watch for doneness from there. Let me know how it turns out!
Best,
Chrystal
Tammy
I used almond flour my cakes did not rise in the middle and seem really wet. Should the flour have been a blend?
chrystal
Hi Tammy,
The ingredient for the flour blend links to my gluten free flour blend. This recipe does not work with almond flour but you can make my grain-free strawberry shortcakes!
Hope that helps,
Chrystal
Janice K
I love the spongy texture of this shortcake! I'm saving this recipe to use again & again.
chrystal
Hi Janice,
I am so glad you like it! Thank you for letting me know.
Best,
Chrystal
Chris
Can shortcakes be frozen?
chrystal
Hi Chris,
Yes, you can freeze them 🙂 For best results, wrap them individually and then store them in an airtight container in the freezer.
Best,
Chrystal
Carla
They are in the oven right now. I’m confused—do you cut the shortcakes in half—add strawberries and whipped cream then put the top shortcake on? The picture looks that way.
chrystal
Hi Carla,
I like to cut the shortcakes in half and then top them with strawberries and whipped cream but you don't have to if you don't want to 🙂
Best,
Chrystal
Ann
This is a wonderful recipe! I followed it exactly and the results were delicious.
chrystal
Hi Ann,
I am so glad you liked it! Thank you for taking the time to stop by and let me know.
All my best,
Chrystal
Ali
Hi! Have you by chance tried this with regular all purpose flour? I first baked these gluten free as the recipe was written and they were great! But now I do not need to do gluten free, but it is hard to find a recipe that is more spongy/cake like shortcake rather than biscuit like yours.
Thanks!
chrystal
Hi Ali,
I haven't tried this with regular all purpose flour as we can't consume it for medical reasons. I'd imagine it would work. Measure the flour by spooning it into the measuring cup.
Best of luck!
Chrystal
Rhonda
I made these both gluten free and using all purpose flour. Both were equally delicious.
chrystal
Hi Rhonda,
I am so glad you like this shortcake recipe. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Tessa
Delicous! These turned out really well and everybody loved them! Really easy and amazing result! Don't forget the xanthum gum if your blend doesn't include it, I forgot and they were crumbly. But AMAZING!!!!!!
chrystal
Hi Tessa,
So glad you liked them! Thanks for letting me know.
Best,
Chrystal
Erin
Just made these! They are - and I cannot stress this enough - delicious! I used a container of mixed fresh fruit (blueberries, pomm seeds, strawberries and raspberries) that was nearing the end. Instead of putting the batter in a cupcake pan, I used a cinnabun pan. I wanted a bigger short cake! Baked it for 18 min and it was perfect. Cut out a hole in the middle of the shortcake to fill with the mashed fruit then out the cut out part back on and topped with whipped cream and more fruit. Made 4 shortbreads in the bun pan. Thank you for another wonderful recipe!!!!
chrystal
Oh my gosh Erin! You just made my day. Thank you for the sweet review (pun intended!). I'm so glad you like these shortcakes.
All my best,
Chrystal
Hillary
Hello! I just made your recipe today and it is delicious! My daughters, 11 and 15, are devouring them. I went strawberry picking today and used the berries several hours later.
I did a 1/3 cup regular sugar and 1/3 coconut sugar. That combination worked well.
I was looking for a gluten free shortcake mix at Whole Foods and our local Coop, but none exist. Thank you for this recipe! I am so proud of myself for making this!
chrystal
Hi Hillary,
Thank you for stopping by to let me know! I am so glad you and your daughters loved these shortcakes.
Best,
Chrystal
Stephanie
OMG delicious! Just made these tonight and they are divine! Only thing I did differently is replace the oil with half stick room temperature butter. This actually taste better gluten free than with regular flour! Thank you so much for sharing!!
chrystal
Hi Stephanie,
I am so glad you like these shortcakes 🙂 Thank you for taking time to stop by and let me know and for sharing that you used butter!
Best,
Chrystal
Carol Kirk
I am the only one in our family who must be gluten free, however since I am the mom and do the cooking, everyone eats some things that are gluten free. Today, we enjoyed your GF shortcakes with fresh strawberries and whipped cream.Oh, my goodness!! We loved them! I only found your website while looking for a recipe, but I’m looking forward to trying other recipes of yours! Thank you so much!
chrystal
I am so glad you loved my shortcake recipe. I hope you find many more on my site that you love.
Best,
Chrystal
Victoria
This shortcake recipe is absolutely incredible! The flavor is such a great complement to berries and cream, and the texture is perfect!! Strawberry shortcake was a traditional summer dessert for us until I was diagnosed with celiac 9 years ago. I have tried so many recipes and always been disappointed...but not this time. Thank you so much!!
chrystal
I'm so glad you like it. You are very welcome.
Best,
Chrystal
Denise G
I just tried this recipe and I love it! The base is the perfect blend between a cupcake and a biscuit and has just the right amount of sweetness. We used half and froze the other half for another time. This is going to be a staple recipe for me and my family. Thanks!
chrystal
I'm so glad you like them. Thanks for sharing.
Best,
Chrystal
Davina Browning
Hi, i live in the uk and i was looking for a gluten free recipe for all butter shortbread biscuits (you may call them butter shortcake biscuits)
Do you have one?
Many thanks
Davina
chrystal
Hi Davina,
I don't current have a recipe for buttered shortbread on my blog but I will add it to my list.
Best,
Chrystal
ELLEN
Hi Chrystal - I made these exactly per the recipe and they were delicious! Stand alone good - I ate one warm with a little butter to check it for taste before putting on the strawberries and just oohed and aahed! I used King Arthur All Purpose GF flour, a light olive oil for the oil and cupcake tins. Once we added the strawberries, it was truly out of this world. You really hit the mark on this one. Ellen
chrystal
I am so glad you loved them. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Colleen
Hi just made your shortcake but found the batter was very stiff. Nothing like your illustration. Should I have added more milk to make it easier to work with
Thanks
chrystal
Hi Colleen,
What flour blend did you use? How did you measure your flour?
Best,
Chrystal
Colleen Perrault
I use Safeway compliments flour blend that my friend raves about. For measuring I spoon the flour into the cup and then level the flour off with a knife
Tiffani Wells
I made these shortcakes today, only I veganized the recipe by substituting aquafaba for the egg and I used your suggestion of the non-dairy milk with vinegar in place of the buttermilk. They came out perfect! Thanks for the recipe, I’ll definitely be making these again!
chrystal
I am so glad you liked them! Thank you for letting me know and for sharing what you used.
Best,
Chrystal
Barbara
My first attempt at gluten free shortcake was an epic fail. (At first, they were the kind of gooey in the middle that made them feel like they weren’t cooked, but cooking them more turned them into rocks.) These were the compete opposite; they were lovely, everything strawberry shortcake should be: light, sweet, fluffy, golden-brown. Seriously delish. My hubs has to keep sugar intake super low, so I swapped granulated monk fruit sweetener 1:1 and it came out great! 10/10 would recommend. And will be making again!
chrystal
Hi Barbara,
I am so glad you both loved these shortcakes. Thank you for sharing that you used monk fruit sweetener.
Best,
Chrystal
Carol
I made these for a friend who is gluten intolerant. I used King Arthur Measure for Measure Gluten Free Flour and followed the recipe as stated. These were delicious, they were light as air and very tasty. My cupcake pan may have been large as I only got 8 shortcakes but I had no left overs! Really great recipe, thank you!
chrystal
Hi Carol,
I am so glad you like them. Thank you for sharing which flour blend you used.
Best,
Chrystal
JB
The whole family, even the kids, loved these. One kid ate just the cake part in its own.
chrystal
I am so glad to hear it. Thank you for taking the time to stop by and let me know. 🙂
Best,
Chrystal
Melissa
These look delicious! If my flour blend does not contain xanthan gum, do you know how much should be added? Thank you!
chrystal
You don't have to add xanthan but if you do you can add 1/2 teaspoon. Just a note that Bob's All Purpose Blend and Namaste don't work well in this recipe.
Best,
Chrystal
Samantha Passey
I've haven't had strawberry shortcake for so long since I've been diagnosed with celiac disease and I made these last night and they are amazing.
chrystal
I am so glad you like it.
Best,
Chrystal
Elizabeth
Hi, I love the recipe!
Is it possible to use GF pancake mix instead of GF flour?
chrystal
It should work. Just make sure to omit the leavening agent, since you'll have it in your mix.
Best,
Chrystal
Janet
These turned out as great as you said they would! I can hardly wait to share them with our family tomorrow! It's our first gathering in a year!