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

Scale

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

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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