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.
Today, I’m excited to share my Gluten Free Strawberry Shortcake with Fresh Strawberries, a dessert that always brings a little magic to my kitchen. I still remember the first time I made a strawberry shortcake on a warm spring afternoon. The sun was streaming through the window, my kitchen smelled of sweet strawberries and buttery shortcake, and my little nephew couldn’t stop smiling as he waited for his first bite. That moment reminded me why I love cooking so much: it’s not just about creating something delicious, but about creating joy and connection.
This recipe is naturally gluten-free, incredibly tender, and topped with juicy fresh strawberries and light whipped cream. Every time I make it, my family gathers around the table, and the simple act of sharing dessert becomes a memory I treasure.
Why I Love Making This Recipe
I adore this recipe because it’s comforting and simple yet feels like a special treat. Gluten-free baking can sometimes be intimidating, but I’ve perfected this shortcake so anyone can make it with confidence. The crumb is soft, buttery, and slightly sweet, while the strawberries add a burst of freshness.
What I love most is the versatility I often serve it for birthdays, spring picnics, or even an impromptu Sunday treat. Seeing the delight on my family’s faces as they take their first bite is pure happiness. Plus, it’s easy to make ahead if I want to prep some strawberries and dough for later.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make 6 generous shortcakes:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk (or dairy-free milk)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 3 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Little secrets I swear by:
- Keep the butter very cold before mixing it helps create a tender, flaky shortcake.
- Don’t overmix the dough; a gentle hand gives the best texture.
- Let strawberries sit with sugar for at least 20 minutes. The maceration process brings out their natural sweetness and juice.
How I Make It, Step by Step
- Preheat and prep: I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. It sets the stage for perfectly baked shortcakes.
- Mix dry ingredients: In a large bowl, I whisk together gluten-free flour, sugar, baking powder, and salt. This ensures even rising and sweetness throughout the dough.
- Cut in butter: I add the cold cubed butter and use a pastry cutter (or my fingers) to blend it into the flour mixture until it becomes crumbly. The butter pieces create that perfect shortcake texture.
- Combine wet ingredients: In a separate bowl, I whisk milk, egg, and vanilla extract.
- Form the dough: I gently pour the wet ingredients into the dry mix and fold until a soft dough forms. I avoid overmixing tender shortcakes depend on it!
- Shape and cut: On a lightly floured surface, I pat the dough into a 1-inch thick round and cut it into 6 circles using a cookie cutter or glass.
- Bake: I place them on the prepared baking sheet and bake for 15–18 minutes until they’re lightly golden and smell irresistible.
- Prepare strawberries: While the shortcakes bake, I toss sliced strawberries with sugar and let them macerate for at least 20 minutes. This creates a juicy, flavorful topping.
- Whip the cream: I whip heavy cream with powdered sugar until soft peaks form light, airy, and perfect for layering.
- Assemble: I slice each shortcake in half, spoon a generous portion of strawberries over the bottom layer, add a cloud of whipped cream, and place the top half over it. Serve immediately for the best experience.
How I Serve It at Home
I love serving this shortcake on a large dessert plate with a little sprinkle of powdered sugar on top for extra charm. Sometimes, I garnish with a few extra whole strawberries for a festive touch. My family often enjoys it with afternoon tea or after a cozy dinner, and I find it pairs beautifully with a glass of sparkling lemonade or even a cup of rich coffee.
For casual gatherings, I like making mini versions in ramekins or cups. Everyone gets their own portion, and it feels extra special.
Storage, Reheating & Make-Ahead Tips
- Shortcakes: Store baked shortcakes in an airtight container at room temperature for up to 2 days.
- Strawberries: Keep strawberries in a separate container to prevent sogginess.
- Whipped cream: Best made fresh, but can be kept in the fridge for a few hours if needed.
- Make-ahead: You can prepare the dough a day in advance, wrap it tightly, and refrigerate. Bake when ready to serve.
100-Word Short Version
This Gluten Free Strawberry Shortcake with Fresh Strawberries is tender, buttery, and topped with juicy, sweet strawberries and fluffy whipped cream. I start by making a soft gluten-free dough, bake golden shortcakes, and macerate fresh strawberries in sugar. Whipped cream adds a light, airy touch, and assembling the dessert is as simple as layering shortcake, strawberries, and cream. Perfect for family gatherings, spring picnics, or a cozy afternoon treat, this recipe delivers homemade bakery-style results without gluten. Make it ahead, serve fresh, and watch your loved ones’ eyes light up at the first delicious bite.
Recipe Card Section
⏱️ Time: Prep 20 min | Cook 18 min | Total 38 min
🛒 Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk (or dairy-free milk)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 3 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
👩🍳 Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until crumbly.
- Whisk milk, egg, and vanilla; combine with dry ingredients gently.
- Pat dough to 1-inch thick round; cut into 6 circles.
- Bake 15–18 min until golden.
- Toss strawberries with sugar for 20 min.
- Whip cream with powdered sugar until soft peaks form.
- Split shortcakes, layer strawberries and cream, top, and serve.
📝 Notes: Keep butter cold for tender shortcakes. Store strawberries separately. Dough can be refrigerated up to 24 hours. Dairy-free alternatives work well.
🍽️ Nutrition: Serving size: 1 shortcake | Calories: 320 | Sugar: 18g | Fat: 16g | Saturated Fat: 10g | Carbs: 38g | Fiber: 3g | Protein: 5g | Sodium: 220mg | Cholesterol: 75mg
Print
Gluten Free Strawberry Shortcake with Fresh Strawberries
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Strawberry Shortcake with Fresh Strawberries is light, tender, and bursting with juicy berries and fluffy whipped cream. Made with simple pantry staples and naturally sweet strawberries, this comforting dessert is perfect for spring and summer gatherings, family dinners, or anytime you crave a homemade classic without gluten. Easy to prepare and beautifully layered, this shortcake delivers bakery-style results right from your kitchen.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk (or dairy-free milk)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 3 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- Add cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until crumbly.
- In a separate bowl, whisk milk, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently mix until a soft dough forms.
- Turn dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 6 circles.
- Place shortcakes on prepared baking sheet and bake for 15–18 minutes until golden.
- While baking, toss sliced strawberries with sugar and let them macerate for at least 20 minutes.
- Whip heavy cream with powdered sugar until soft peaks form.
- Split cooled shortcakes in half, spoon strawberries over the bottom layer, add whipped cream, and top with the second half. Serve immediately.
Notes
For best texture, keep butter very cold before mixing. You can substitute coconut cream for dairy-free whipped topping. Shortcakes taste best the same day but can be stored in an airtight container for up to 2 days. Store strawberries separately to avoid sogginess. You can prepare the dough ahead and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
Making Gluten Free Strawberry Shortcake with Fresh Strawberries always brings warmth to my kitchen. I love seeing how a simple dessert can create smiles, spark conversation, and bring people together. Cooking is my way of sharing love and creating memories, and this recipe is a perfect example. Every bite is a little celebration of sweetness, comfort, and connection. So grab your mixing bowl, invite your family, and let’s make magic happen one strawberry shortcake at a time.