Gluten-Free Strawberry Shortcake Recipe

This gluten-free shortcake recipe makes light, tender biscuits perfect for layering with fresh strawberries and whipped cream. A classic summer dessert made accessible for gluten-free diets!

Ingredients

• For the shortcakes:
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ⅔ cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• For the filling:
• 4 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• Whipped cream (dairy or coconut-based)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture looks crumbly.
4. Slowly stir in milk and vanilla extract until the dough just comes together (do not overmix).
5. Turn dough out onto a lightly floured surface, pat it into a ¾-inch thick round, and cut out biscuits with a 2 ½-inch cutter (or glass).
6. Place on the baking sheet and brush the tops with a little milk for browning.
7. Bake for 12–15 minutes, until golden brown. Cool slightly on a wire rack.
8. Meanwhile, toss sliced strawberries with sugar and let sit for 10 minutes to release juices.
9. To assemble: slice shortcakes in half, spoon strawberries and juices over the bottom half, top with whipped cream, then add the shortcake top.