The first time I made Gluten Free Strawberry Shortcake with Biscuits, I remember feeling a mix of excitement and nerves. I wanted to recreate the comforting dessert I grew up loving, but this time without gluten. Standing in my kitchen in the United Kingdom, I sliced fresh strawberries, whipped cream, and prepared my gluten-free biscuit dough. That first bite was magical – soft, sweet, and utterly satisfying. This recipe has been my go-to ever since, and I love how it brings everyone together without anyone feeling left out.
Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Every time I make this Gluten Free Strawberry Shortcake with Biscuits, I feel like I’m giving a little gift to my family – a sweet moment to savor together. The biscuits are tender, slightly buttery, and pair perfectly with juicy, macerated strawberries and fluffy whipped cream.
Why I Love Making This Gluten Free Strawberry Shortcake with Biscuits
I adore this recipe because it’s simple, forgiving, and endlessly comforting. Unlike many desserts that feel fussy, this one is approachable. I can whip it up on a weeknight or for a special occasion, and it always delivers smiles.
What I love most:
- The biscuits stay soft and buttery but hold together for layering.
- Macerated strawberries soak in their own natural sweetness.
- Whipped cream adds a light, airy touch.
- Everyone feels included – gluten-free or not!
When I serve this dessert, the table fills with anticipation. Kids press their noses to the plate, adults sneak tastes while no one’s looking, and I just watch, smiling.
Ingredients & Little Kitchen Secrets
For the Gluten-Free Biscuits:
- 2 cups gluten-free all-purpose flour (with xanthan gum included)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
- 2 tablespoons sugar (optional, for a lightly sweet biscuit)
For the Strawberry Filling:
- 4 cups fresh strawberries, sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
My Little Kitchen Secrets
1. Keep the butter cold.
Cold butter creates pockets of air in biscuits, making them fluffy and tender.
2. Don’t overmix the dough.
I fold gently until just combined. Overworking gluten-free flour can make biscuits dense.
3. Macerate the strawberries.
Mix them with sugar and lemon for at least 30 minutes to enhance sweetness and create syrup.
4. Chill the bowl for whipped cream.
Cold cream whips faster and stays fluffy longer.
How I Make It, Step by Step
Step 1: Prepare Strawberries
I slice strawberries, sprinkle sugar and lemon juice, and let them sit for 30–45 minutes. The juice thickens and becomes a natural syrup.
Step 2: Make the Biscuits
- Preheat oven to 200°C (400°F).
- In a large bowl, whisk gluten-free flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add cold buttermilk and gently fold until just combined.
- Turn dough onto a floured surface and pat into a 1-inch thick round.
- Use a biscuit cutter to cut rounds.
- Bake 12–15 minutes until golden and puffed.
- Cool slightly on a wire rack.
Step 3: Whip the Cream
- Chill your mixing bowl and whisk for 15 minutes.
- Pour in heavy cream, powdered sugar, and vanilla.
- Whip until soft peaks form.
Step 4: Assemble the Gluten Free Strawberry Shortcake with Biscuits
- Slice biscuits in half horizontally.
- Place the bottom half on a serving plate.
- Spoon strawberries and syrup over the biscuit.
- Add a generous layer of whipped cream.
- Place the top half of the biscuit on top.
- Repeat for multiple layers if desired.
- Garnish with extra strawberries and a dusting of powdered sugar.
How I Serve It at Home
I serve this dessert slightly chilled. The cream holds its shape, the biscuits remain tender, and the strawberries taste bright and sweet. I love pairing it with a cup of tea or coffee.
Sometimes, I serve it family-style, letting everyone build their own mini shortcakes. Kids love stacking cream and berries, and it creates laughter around the table.
Storage, Reheating & Make-Ahead Tips
- Biscuits: Store airtight at room temperature for 1 day or freeze unbaked biscuits for up to 2 months.
- Strawberries: Make ahead and keep refrigerated for up to 24 hours.
- Whipped cream: Best made the same day, but can be stored in the fridge for a few hours.
- Assembled Shortcake: Serve immediately for the best texture; refrigerated leftovers may soften the biscuits.
100-Word Short Version
I bake tender gluten-free biscuits, macerate fresh strawberries with sugar and lemon juice, and whip sweet vanilla cream until fluffy. I layer biscuits, strawberries, and cream to create a light, comforting Gluten Free Strawberry Shortcake with Biscuits. This dessert is perfect for family gatherings, birthdays, or a summer treat. I love serving it slightly chilled, garnished with extra strawberries. The biscuits are soft and buttery, the strawberries juicy and sweet, and the cream airy. It’s simple, fast, and brings everyone to the table with smiles. Gluten-free or not, this strawberry shortcake is always a hit.
Recipe Card
⏱️ Time
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
🛒 Ingredients
Biscuits:
2 cups gluten-free all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, cold
¾ cup buttermilk, cold
2 tablespoons sugar
Strawberry Filling:
4 cups fresh strawberries
⅓ cup sugar
1 teaspoon lemon juice
Whipped Cream:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 200°C (400°F).
- Mix strawberries with sugar and lemon, let sit 30–45 minutes.
- Whisk dry biscuit ingredients.
- Cut in cold butter.
- Add buttermilk, fold gently.
- Pat dough and cut rounds.
- Bake 12–15 minutes until golden. Cool.
- Whip cream with sugar and vanilla.
- Slice biscuits, layer with strawberries and cream.
- Garnish with extra strawberries.
📝 Notes
Use cold butter for fluffy biscuits.
Macerate strawberries for natural syrup.
Whip cream in chilled bowl for best results.
🍽️ Nutrition (per serving)
Calories: 350 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Sugar: 25g
Fiber: 3g
Gluten Free Strawberry Shortcake with Biscuits
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy this Gluten Free Strawberry Shortcake with Biscuits made with tender biscuits, fresh macerated strawberries, and fluffy whipped cream. Perfect for family gatherings and summer desserts!
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
- 2 tablespoons sugar
- 4 cups fresh strawberries, sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°C (400°F).
- Mix strawberries with sugar and lemon, let sit 30–45 minutes.
- Whisk dry biscuit ingredients.
- Cut in cold butter until coarse crumbs form.
- Add buttermilk and fold gently.
- Pat dough and cut rounds.
- Bake 12–15 minutes until golden. Cool.
- Whip cream with powdered sugar and vanilla.
- Slice biscuits, layer with strawberries and cream.
- Garnish with extra strawberries and serve.
Notes
- Use cold butter for fluffy biscuits.
- Macerate strawberries for natural syrup.
- Whip cream in a chilled bowl for best results.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 25
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
- Cholesterol: 75
Conclusion
Making this Gluten Free Strawberry Shortcake with Biscuits brings warmth to my kitchen and smiles to my family’s faces. It proves that gluten-free desserts can be just as indulgent and comforting as traditional ones. I hope it inspires you to create sweet, simple, and memorable moments with the people you love.
With love,
Marilyn 💕