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.
I still remember the first time I tried a gluten-free dessert that truly felt indulgent rather than “just safe.” It was during a summer picnic, and my best friend had brought a homemade gluten-free strawberry shortcake. That moment sparked something in me: I wanted to bring the same joy to my own kitchen, sharing a treat that was light, comforting, and bursting with fresh strawberries. Today, I’m thrilled to share my Gluten Free Strawberry Shortcake with Fresh Strawberries recipe with you, a dessert that blends simple ingredients with love and a little kitchen magic. Over the years, I’ve refined this recipe until it became my go-to summer delight, and I can’t wait for you to try it.
This dessert isn’t just about the sweet layers or the juicy strawberries it’s about the moments we create around it. I’ve made it for weekend family gatherings, afternoon tea with friends, and even cozy solo treats when I just need a little pick-me-up. Every time I serve this Gluten Free Strawberry Shortcake with Fresh Strawberries, I feel that same warm nostalgia I felt that first summer.
Why I Love Making This Recipe
Making this gluten-free strawberry shortcake is pure joy for me. It’s simple, approachable, and doesn’t require fancy ingredients, yet it delivers a dessert that looks like it belongs in a bakery. I love that it’s naturally light, allowing the flavor of fresh strawberries to shine. The shortcake itself is tender and slightly crumbly, the whipped cream is soft and cloud-like, and the strawberries provide that perfect balance of sweetness and freshness.
I also love how versatile it is. You can dress it up for a special occasion with a drizzle of strawberry sauce or keep it simple for a cozy Sunday afternoon treat. And the best part? Everyone, whether gluten-sensitive or not, can enjoy it without a second thought. That inclusivity makes me feel like I’m really sharing a piece of my heart in every slice.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this magical dessert:
- 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk (or almond milk for dairy-free)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Little kitchen secrets:
- Always use cold butter for the shortcake dough it creates a tender, flaky texture.
- Macerating the strawberries for at least 30 minutes enhances their sweetness and juiciness.
- If your whipped cream starts to separate, whisk it back gently on low speed until smooth.
How I Make It, Step by Step
- Prep the strawberries: I start by slicing the strawberries and tossing them with 2 tablespoons of sugar. Let them sit at room temperature while I make the shortcake. This draws out their natural juices and makes them extra sweet.
- Mix dry ingredients: In a large bowl, I whisk together the gluten-free flour, sugar, baking powder, and salt. This ensures even distribution and prevents clumps in the dough.
- Cut in the butter: Using a pastry cutter or two knives, I cut the cold butter into the flour mixture until it resembles coarse crumbs. This is the secret to that tender, crumbly texture.
- Combine wet ingredients: In a separate bowl, I whisk the milk, eggs, and vanilla extract. Then I pour the wet mixture into the dry mixture, stirring gently until just combined. Overmixing can make the shortcake tough, so I always stop when I see no dry streaks.
- Bake the shortcake: I pour the batter into a greased 8×8 inch baking dish. Bake at 375°F (190°C) for 25-30 minutes, until golden brown and a toothpick comes out clean. I let it cool slightly before slicing.
- Whip the cream: While the shortcake cools, I beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. I always taste it and add a touch more sugar if needed — it’s my sweet little indulgence.
- Assemble the dessert: I slice the shortcake into squares, layer whipped cream generously, and top with macerated strawberries. I love letting a few of the juicy strawberry juices drizzle over the edges for that extra “wow” factor.
How I Serve It at Home
I usually serve this dessert in the kitchen, right where everyone can gather around. I love plating a square of shortcake on a simple white plate, adding a dollop of whipped cream, and a heap of strawberries. Sometimes, I add a fresh mint leaf for a pop of color. It’s the kind of dessert that makes people smile before they even take a bite.
For summer gatherings, I serve it with iced tea or lemonade. In winter, a warm cup of tea or coffee pairs beautifully. The aroma of fresh strawberries and baked shortcake fills the room, making it feel like a special occasion, even on a regular weekday.
Storage, Reheating & Make-Ahead Tips
- Storage: You can store the shortcake base in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Strawberries and whipped cream are best added fresh before serving.
- Reheating: If you want warm shortcake, I lightly toast slices in the oven for 5 minutes at 325°F (160°C). Then add cream and berries.
- Make-ahead: You can prepare the shortcake a day in advance and refrigerate it. Whip the cream just before assembling to keep it fluffy.
100-Word Short Version
My Gluten Free Strawberry Shortcake with Fresh Strawberries is a tender, buttery dessert layered with whipped cream and juicy, sweet strawberries. Cold butter creates a delicate, crumbly shortcake, while macerated strawberries add natural sweetness and a beautiful red hue. Whipped cream tops the layers for cloud-like richness. Perfect for family gatherings or cozy solo treats, this gluten-free dessert is simple, comforting, and utterly irresistible. Prep in under an hour, bake, and assemble for a show-stopping treat that everyone can enjoy, whether gluten-free or not. Serve with tea, coffee, or a warm hug of nostalgia.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6
🛒 Ingredients
<ul> <li>2 cups gluten-free all-purpose flour (with xanthan gum)</li> <li>1/4 cup granulated sugar</li> <li>1 tablespoon baking powder</li> <li>1/2 teaspoon salt</li> <li>1/2 cup unsalted butter, cold and cubed</li> <li>2/3 cup whole milk (or almond milk)</li> <li>2 large eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 pound fresh strawberries, hulled and sliced</li> <li>2 tablespoons granulated sugar</li> <li>1 cup heavy whipping cream</li> <li>2 tablespoons powdered sugar</li> <li>1 teaspoon vanilla extract</li> </ul>
👩🍳 Instructions
<ol> <li>Slice strawberries and toss with 2 tablespoons sugar. Let sit 30 min.</li> <li>Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.</li> <li>Whisk gluten-free flour, sugar, baking powder, and salt in a bowl.</li> <li>Cut in cold butter until mixture resembles coarse crumbs.</li> <li>Whisk milk, eggs, and vanilla; combine with dry ingredients until just mixed.</li> <li>Pour batter into dish; bake 25-30 min until golden and toothpick comes out clean.</li> <li>Beat heavy cream with powdered sugar and vanilla until soft peaks form.</li> <li>Slice shortcake, layer whipped cream, top with macerated strawberries.</li> <li>Serve immediately or store base and assemble just before serving.</li> </ol>
📝 Notes
- Use cold butter for tender shortcake.
- Macerate strawberries for natural sweetness.
- Whip cream just before assembling for best texture.
- Toast shortcake slightly if serving warm.
🍽️ Nutrition
Calories: 310 per serving 🍓 | Fat: 18g 🧈 | Carbs: 35g 🌾 | Protein: 5g 🥚 | Sugar: 20g 🍬 | Fiber: 3g 🍓 | Cholesterol: 60mg 🥛 | Sodium: 180mg 🧂
Print
Gluten Free Strawberry Shortcake with Fresh Strawberries
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
Enjoy my Gluten Free Strawberry Shortcake with Fresh Strawberries! Tender shortcake, juicy macerated strawberries, and fluffy whipped cream come together in a simple, comforting dessert everyone will love. Perfect for summer gatherings or cozy treats at home.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk (or almond milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Slice strawberries and toss with 2 tablespoons sugar. Let sit 30 min.
- Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.
- Whisk gluten-free flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk milk, eggs, and vanilla; combine with dry ingredients until just mixed.
- Pour batter into dish; bake 25-30 min until golden and toothpick comes out clean.
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice shortcake, layer whipped cream, top with macerated strawberries.
- Serve immediately or store base and assemble just before serving.
Notes
Use cold butter for tender shortcake. Macerate strawberries for natural sweetness. Whip cream just before assembling for best texture. Toast shortcake slightly if serving warm.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Conclusion
Every time I make this Gluten Free Strawberry Shortcake with Fresh Strawberries, I feel connected to those sunny afternoons, to family, and to the joy of sharing simple, heartfelt food. This dessert reminds me that cooking isn’t just about feeding the body it’s about creating memories, sparking smiles, and celebrating life’s little moments. I hope you love making it as much as I do and that it brings a little sweetness to your home and heart.