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’ll never forget the first time I made my Classic Gluten Free Strawberry Shortcake. It was a rainy Sunday afternoon, and my niece insisted on helping me in the kitchen. The smell of sweet strawberries mingling with buttery shortcake filled the house, and we laughed while trying not to eat all the whipped cream before the dessert was assembled. From that day on, this recipe became our little family tradition a dessert that brings warmth, love, and a touch of nostalgia to any table.
Every time I make this Classic Gluten Free Strawberry Shortcake, I feel like I’m bringing a little magic into my kitchen. The tender, crumbly shortcake, the juicy, ripe strawberries, and the cloud-like whipped cream create a dessert that’s simple yet unforgettable. Whether you’re cooking for a special occasion or just craving something sweet on a quiet evening, this recipe will make your heart smile.
Why I Love Making This Recipe
There’s something about strawberry shortcake that’s just… comforting. It’s not fussy or pretentious; it’s cozy and familiar. I love that this version is gluten free, so everyone at my table can enjoy it without worry. The flavors are bright but gentle, and the textures crisp shortcake, soft berries, fluffy cream are pure bliss.
Making this dessert reminds me of my childhood, when my mum used to make strawberries in sugar for us to eat as a treat. Now, I get to pass that joy on, sharing both food and memories with my loved ones. Every bite tells a story of care, warmth, and sweet indulgence.
Ingredients & Little Kitchen Secrets
Here’s everything you need for this dessert, along with my little tips for making it extra special:
- 2 cups gluten free all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup milk (or almond milk for dairy-free)
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for strawberries)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Little Kitchen Secrets:
- Chill your butter it’s key to a tender, flaky shortcake.
- Slice your strawberries and toss them with sugar at least 30 minutes before serving; this brings out their natural juices.
- Whip your cream just until soft peaks form; overwhipping can make it grainy.
How I Make It, Step by Step
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
- Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until the dough just comes together. Don’t overmix!
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into 8 squares or use a biscuit cutter for rounds.
- Place the shortcakes onto the prepared baking sheet and brush lightly with milk. Bake for 12–15 minutes or until golden brown. Cool slightly on a wire rack.
- While the shortcakes bake, toss sliced strawberries with sugar in a bowl and let them macerate for at least 30 minutes.
- Whip the cream with powdered sugar and vanilla extract until soft peaks form.
How I Serve It at Home
I love serving these shortcakes warm, split in half, and layered with juicy strawberries and fluffy whipped cream. Sometimes, I drizzle a little of the strawberry juice over the cream for extra sweetness. It’s the kind of dessert that makes everyone pause and smile. I usually serve it on pretty dessert plates with a dusting of powdered sugar on top it’s simple, but it feels like a celebration.
Storage, Reheating & Make-Ahead Tips
- Shortcake: Store in an airtight container for up to 2 days at room temperature. For longer storage, freeze the baked shortcakes for up to 1 month.
- Strawberries: Keep macerated strawberries in the fridge for up to 2 days.
- Whipped cream: Best made fresh, but you can refrigerate for a few hours if needed.
To reheat shortcakes, wrap in foil and warm at 300°F (150°C) for 5–10 minutes. Assemble just before serving for the best texture.
100-Word Short Version
My Classic Gluten Free Strawberry Shortcake is a comforting, easy dessert perfect for sharing. Tender gluten free shortcakes, sweet macerated strawberries, and fluffy whipped cream come together in a simple yet magical treat. I love making this for family gatherings or cozy weekends, and it’s naturally gluten free so everyone can enjoy. Chill butter for flakiness, sugar the berries ahead of time, and whip cream to soft peaks for perfection. Serve warm with layers of strawberries and cream, and watch smiles appear around your table. Sweet memories are guaranteed with every bite.
Recipe Card Section
⏱️ Time:
Prep: 20 mins | Cook: 15 mins | Total: 35 mins
🛒 Ingredients: <ul> <li>2 cups gluten free all-purpose flour</li> <li>1/4 cup granulated sugar</li> <li>1 tbsp baking powder</li> <li>1/2 tsp salt</li> <li>1/2 cup cold unsalted butter, cubed</li> <li>2/3 cup milk (or almond milk)</li> <li>1 tsp pure vanilla extract</li> <li>2 cups fresh strawberries, hulled and sliced</li> <li>2 tbsp granulated sugar (for strawberries)</li> <li>1 cup heavy cream (or coconut cream)</li> <li>2 tbsp powdered sugar</li> <li>1 tsp vanilla extract</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.</li> <li>Mix flour, sugar, baking powder, and salt in a large bowl.</li> <li>Cut in cold butter until mixture resembles coarse crumbs.</li> <li>Stir in milk and vanilla until dough comes together; do not overmix.</li> <li>Pat dough to 1-inch thickness; cut into squares or rounds. Place on baking sheet.</li> <li>Bake 12–15 minutes until golden. Cool slightly.</li> <li>Toss strawberries with sugar and let sit 30 minutes.</li> <li>Whip cream with powdered sugar and vanilla to soft peaks.</li> <li>Split shortcakes, layer with strawberries and whipped cream, and serve warm.</li> </ol>
📝 Notes:
- Chill butter for flakier shortcakes.
- Macerate strawberries ahead to release juices.
- Whipped cream is best fresh.
- Can make shortcakes ahead and freeze.
🍽️ Nutrition (per serving):
Calories: 320 kcal
Sugar: 18 g
Fat: 20 g
Carbohydrates: 28 g
Protein: 3 g
Fiber: 2 g
Conclusion
This Classic Gluten Free Strawberry Shortcake isn’t just dessert it’s love, tradition, and comfort in every bite. Whether you’re sharing it with family, friends, or simply treating yourself, it brings a little sweetness and joy into your day. Every time I make it, I remember cozy kitchens, laughter, and the joy of sharing simple, heartfelt food. I hope this recipe becomes a cherished part of your own kitchen stories, just like it has in mine.
Print
Classic Gluten Free Strawberry Shortcake
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
My Classic Gluten Free Strawberry Shortcake is a cozy, comforting dessert featuring tender gluten free shortcakes, sweet macerated strawberries, and fluffy whipped cream. Perfect for family gatherings or a sweet treat, this easy recipe brings warmth and joy to any kitchen.
Ingredients
- 2 cups gluten free all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup milk (or almond milk)
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for strawberries)
- 1 cup heavy cream (or coconut cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until dough comes together; do not overmix.
- Pat dough to 1-inch thickness; cut into squares or rounds. Place on baking sheet.
- Bake 12–15 minutes until golden. Cool slightly.
- Toss strawberries with sugar and let sit 30 minutes.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Split shortcakes, layer with strawberries and whipped cream, and serve warm.
Notes
Chill butter for flakier shortcakes. Macerate strawberries ahead to release juices. Whipped cream is best fresh. Can make shortcakes ahead and freeze.
Nutrition
- Serving Size: 1 shortcake with strawberries and cream
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg