It’s time for a classic dessert without the gluten! This Gluten-Free Strawberry Shortcake recipe is a delightful treat featuring tender, buttery shortcakes layered with sweet strawberries and fluffy whipped cream.
Jump to RecipePerfect for summer gatherings, family dinners, or as a simple weeknight dessert, this recipe delivers all the flavors you love in a gluten-free package.
Why Make Gluten-Free Strawberry Shortcake?
Strawberry shortcake is a timeless dessert that combines freshness, sweetness, and indulgence. Making it gluten-free ensures that everyone can enjoy this delicious treat without compromise.
This recipe uses simple, accessible ingredients to create a dessert that tastes just like the traditional version. Whether you’re gluten-intolerant or just exploring gluten-free options, this recipe is a must-try.
Pro Tips for the Best Gluten-Free Strawberry Shortcake
- Use high-quality gluten-free flour for the best texture and flavor.
- Don’t overmix the dough—this keeps the shortcakes tender and flaky.
- Chill the dough briefly before baking for a better rise and structure.
- Brush the tops with cream and sprinkle sugar for a golden, slightly crunchy finish.
Personalizing this recipe
- Add a teaspoon of vanilla extract or lemon zest to the dough for an extra flavor boost.
- Swap out strawberries for mixed berries like blueberries, raspberries, or blackberries.
- Use dairy-free whipped topping and milk alternatives for a completely vegan option.
- Drizzle with chocolate or caramel sauce for a decadent twist.
Ingredients
- Gluten-Free All-Purpose Flour: A reliable gluten-free flour that ensures a light and tender shortcake.
- Baking powder: Provides lift and fluffiness to the shortcakes.
- Salt: Balances the sweetness and enhances the flavors.
- Granulated sugar: Adds a touch of sweetness to the shortcakes.
- Heavy cream or Silk Heavy Whipping Cream Alternative: Creates a rich and moist dough.
- Large egg: Acts as a binding agent for a cohesive dough.
Toppings
- Fresh sliced strawberries: Sweet and juicy, they’re the star of the dessert.
- Strawberry syrup: Adds a burst of extra berry flavor.
- Whipped cream (e.g., CocoWhip): Light and fluffy, perfect for topping.
Gluten-Free Strawberry Shortcake
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Whisk the gluten-free flour, baking powder, salt, and sugar in a large mixing bowl until well combined. In a separate bowl, beat the cream and egg until smooth.
Pour the wet ingredients into the dry mixture and mix until a dough forms.
Pair the dough into 1 ½-ounce balls and place them on the prepared baking sheet using a jumbo cookie scoop or a spoon.
Flatten each ball slightly with the palm of your hand to form disks about 2 to 2 ½ inches in diameter.
For an optional touch, brush the tops with cream and sprinkle with coarse sugar for added texture and sweetness.
Bake the shortcakes for 10–12 minutes or until they are risen and golden.
To ensure doneness, break one open to check that the center is fully baked.
Remove the shortcakes from the oven and let them cool slightly.
Split each shortcake and layer with fresh sliced strawberries, a drizzle of strawberry syrup, and a generous dollop of whipped cream.
Different Cooking/Baking Methods
- Air Fryer: Preheat the air fryer to 350°F and place the shortcakes on a parchment-lined tray or basket. Cook for 8–10 minutes, checking for doneness halfway through.
- Skillet Bake: Use a cast iron skillet to bake the shortcakes on medium-low heat, covered, for about 12–15 minutes, flipping halfway for even cooking.
How to Store Leftovers
Store leftover shortcakes in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them individually wrapped in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or reheat in the oven or air fryer for a fresh-out-of-the-oven texture.
Serving Ideas
Serve these gluten-free shortcakes as a dessert or an indulgent brunch item. Pair them with a hot cup of coffee or iced tea for a delightful combination. Add a side of vanilla ice cream for an extra layer of decadence.
FAQs
- Can I use other gluten-free flours? Yes, ensure it’s a 1:1 all-purpose gluten-free flour for best results.
- Can I make this dairy-free? Absolutely! Use dairy-free cream and whipped topping for a completely dairy-free version.
- Can I prepare the dough in advance? Yes, you can refrigerate it for up to 24 hours before baking.
Gluten-Free Strawberry Shortcake recipe
Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour
- 2 3/4 tsp baking powder
- tsp 1/4 teaspoon table salt
- 2 tbsp granulated sugar
- 3/4 cup heavy cream or whipping cream we used Silk Heavy Whipping Cream Alternative
- 1 large egg
Toppings
- Fresh sliced strawberries or strawberries in syrup
- Strawberry syrup
- Whipped cream we used CocoWhip
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Mix the flour, baking powder, salt, and sugar together in a large bowl.
- In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
- Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
- Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar. (optional)
- Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through; break one open to make sure.
- Remove the shortcakes from the oven, split them, and add toppings. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
This Gluten-Free Strawberry Shortcake is a versatile, easy-to-make dessert that guarantees smiles at every table. Enjoy the classic flavors with a gluten-free twist!
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
