This Gluten Free Strawberry Shortcake recipe combines sweet biscuits, juicy strawberries, and homemade whipped cream into one classic dessert. While it seems like such a simple combination, there’s a reason that it’s absolutely timeless. In under an hour, you can enjoy this quick and easy summer dessert.

A Single Strawberry Shortcake Sitting on Top of a White Surface

Table of Contents

Delicious Details

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free
Skill Level: Easy

Strawberry shortcake always hits the spot. But this recipe makes it more irresistible than ever, thanks to the fluffy from-scratch shortcakes and the sweet homemade whipped cream. The strawberries are mixed with sugar and then chilled in the fridge to bring out all of their amazing flavor! The tender biscuits are made with gluten free flour, ensuring this classic dessert is something that both gluten free and non-gluten free family members can enjoy.

While you can use frozen strawberries (more on that below), I LOVE to make this with plump, juicy fresh strawberries in the summer. It’s right up there with strawberry pretzel salad and strawberry shortcake trifle as one of my favorite quick and easy summer desserts.

Why This Is The Best Gluten Free Strawberry Shortcake Recipe

The biscuits! Finding tender, fluffy gluten free biscuits to use in shortcake can be tough. No one wants dry, bland biscuits. But this gluten free strawberry shortcake recipe uses my gluten free shortcake biscuits as the shortcake base. They’re soft, fluffy, and very easy to make.
Quick & easy. One thing I love about this recipe is how quick it is to prepare, even with the three different layers. It’s super easy to prepare the toppings while the sweet biscuits are cooling off. Once everything is ready for assembly, the biscuits will be comfortingly warm, but not hot enough to melt the whipped cream!
Year-round treat. As I noted above, this gluten free strawberry shortcake is one of my favorite summer desserts. But it’s not ONLY a summer dessert. Frozen strawberries can be used to enjoy this summery dessert any time of the year.

A Strawberry Shortcake on a Plate with the Top of the Biscuit and Fresh Strawberries on the Side

Recipe Ingredients

Below is a list of the ingredients you’ll need to gather to make this dessert, as well as some helpful notes and possible substitutions. Scroll all the way down for the full recipe card with measurements.

For the Buttermilk Sweet Biscuits

1:1 gluten-free flour – I like to use Bob’s Red Mill 1-to-1 Baking Blend, though other 1:1 gluten-free flours should work.
Granulated sugar – Adds the sweetness to the biscuits.
Baking powder & baking soda – Both leavening agents ensure the biscuits rise and have that perfect soft, tender texture.
Salt
Unsalted butter – If you use salted butter, omit or reduce the added salt. Be sure to keep it cold until it’s needed.
Buttermilk – Buttermilk keeps the biscuits extra soft and tender, while also contributing to the amazing flavor.
Milk – I also like to brush the tops of these with regular milk, but that’s completely optional.

Overhead view of labeled ingredients to make gluten free biscuits

For the Strawberries

Strawberries – Ripe, fresh strawberries are ideal here. Ripe strawberries are firm with a small amount of give when you press into them. They also have a sweet smell. If your strawberries are too firm with no detectable aroma, they’re most likely underripe. If they’re super squishy, they’re overripe. Keep in mind that some types of strawberries are not as bright and shiny as others, so color is not always a factor in ripeness.
Granulated sugar – Balances the tartness of the strawberries.

For the Whipped Cream

Heavy cream – It’s important to keep it well chilled so that it easily whips into stiff peaks.
Powdered sugar – Stabilizes and sweetens the homemade whipped cream.
Vanilla extract – Adds some flavor to the whipped cream.

Quartered strawberries and sugar in a bowl

Overhead view of ingredients needed to make whipped cream

Can I Use Frozen Strawberries?

Frozen strawberries are fine to use, which makes this recipe friendly for all seasons! If you’re using frozen berries, simply let them thaw completely before you start baking. You can do this by moving them to the fridge 6-8 hours before making your strawberry shortcakes. Alternatively, you can place them under cold running water for about half an hour.

🍴 In the Cupcakes & Kale Chips Kitchen…

Strawberry Huller – I don’t like to buy a lot of extra gadgets when basics will do the job, but I do love a strawberry huller for making quick and easy work of removing the strawberry stems. If you prefer, a small paring knife will do the job and is just the right size for cutting the berries.
Bob’s Red Milll 1-to-1 Baking Blend – this is the flour blend I use for this shortcake biscuit recipe.
Biscuit Cutters – I like to use the 2 1/4-inch cutter from this set to cut my biscuits.

How To Make Gluten Free Strawberry Shortcake

Each component of this classic dessert is super easy to whip up, from the biscuits to the strawberry filling to the light and fluffy whipped cream! Putting it all together is even simpler.

Make the Biscuits

Prep. Preheat the oven to 400F. Line a sheet pan with parchment paper or nonstick cooking spray.
Make the dough. Combine the dry ingredients in a large mixing bowl. Cut in the butter with a pastry blender or fork until it forms coarse crumbs. Mix in the buttermilk with a wooden spoon, stirring until it comes together to form a dough.
Knead. Turn the mixture out onto a floured surface. Use your hands to knead the dough a few times.
Cut the biscuits. Press the dough into a rectangle about 1-inch thick. Use a round biscuit or cookie cutter to cut out the biscuits. Place them on the baking sheet. Brush the tops with milk, if desired.
Bake. Bake the biscuits for 15-20 minutes, until golden brown. Let cool slightly before serving.

A Cookie Cutter Being Used to Shape Biscuits from the Dough. — Make and cut the dough.

A Golden Gluten-Free Sweet Biscuit on a White Marble Countertop — Make and cut the dough.

Make the Strawberries & Whipped Cream

Prepare the strawberries. Hull and quarter the fresh strawberries. Toss with granulated sugar in the mixing bowl. Refrigerate for at least 10 minutes.

Quartered Strawberries in a Glass Bowl with Two Tablespoons of Sugar — Pour sugar over berries.

This Gluten Free Strawberry Shortcake combines soft, sweet biscuits, juicy strawberries, and homemade whipped cream into one classic dessert! — Pour sugar over berries.

Chill the equipment. Place the bowl and whisk attachment for the whipped cream in the freezer until cold.
Make the whipped cream. Add the heavy cream, powdered sugar, and vanilla to the chilled bowl. Beat on medium-high to high speed until soft peaks form. Take care to not over-beat. Refrigerate until ready to assemble the shortcakes.

Vanilla Extract Being Added to a Bowl of Heavy Cream and Powdered Sugar — Combine heavy cream, powdered sigar, and vanilla.

Homemade Whipped Cream Being Beaten in a Glass Mixing Bowl — Combine heavy cream, powdered sigar, and vanilla.

Assemble the Shortcakes

Assemble. Cut the biscuits in half. Add a layer of strawberries and a layer of whipped cream. Place the other biscuit half on top and repeat the strawberry and cream layers.

Strawberry Filling Being Spooned Onto Half of a Gluten-Free Sweet Biscuit — Top sliced biscuit with strawberies.

A Spoon Adding a Generous Dollop of Whipped Cream Over the Strawberry Filling on Half a Shortcake — Top sliced biscuit with strawberies.

Tips for Success

Now that we’ve covered the recipe steps, let’s move on to my tips and tricks! Keep these things in mind when making homemade strawberry shortcake.

Chill the berries. Once the strawberries have been combined with the sugar, the mixture needs to sit for at least 10 minutes in the fridge. This will draw out some of the moisture from the berries and create that filling consistency we all know and love
Chill the whisk & bowls. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold. This will help your cream whip to perfectly soft peaks without overbeating.
Avoid over-beating the whipped cream. This could cause it to take on a more meringue-like consistency. Go for soft peaks that curl rather than stiff peaks that stand straight up.
DIY buttermilk. If you don’t have buttermilk on hand, you can make your own by pouring a tablespoon of white vinegar or lemon juice into a measuring cup, then adding milk up to the 1 cup line. Let it sit for a few minutes, stir, and use as normal.

How to Store Extras

If you’re not serving all of your strawberry shortcakes at once, hold off on assembling them all! The filling, whipped cream, and sweet shortcake biscuits should be stored separately.

Biscuits: To store the biscuits, let them cool completely and place them in a Ziploc bag with all the air squeezed out. They should be kept at room temperature. Instead of using a resealable bag, you can elect to wrap each biscuit tightly with plastic wrap. They’ll stay fresh for a maximum of 2 days. I have kept them in the refrigerator for several days, but you may want to let them com to room temperature or warm them in the microwave for about 15 seconds before cutting them open.
Strawberries and whipped cream: On the other hand, the strawberry filling and whipped cream should be stored in the fridge. Place them in separate jars or airtight containers. The whipped cream will last for up to 3 days, and the filling for up to a week (depending on how old your strawberries were to begin with).

Gluten Free Strawberry Shortcake

Why This Is The Best Gluten Free Strawberry Shortcake Recipe