The Story & Intro
There’s something so charming about Gluten Free Strawberry Shortcake Jars. I remember the first time I made them for a family picnic tiny layers of buttery biscuits, fresh strawberries, and whipped cream stacked neatly in little glass jars. Everyone’s eyes lit up before they even took a bite.
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This dessert quickly became a family favorite. I make Gluten Free Strawberry Shortcake Jars whenever I want something that’s easy to prepare, portable, and irresistible. The jars are not only cute but also allow each person to enjoy their own perfectly layered portion. I love how the sweetness of ripe strawberries balances the tender, gluten free biscuits and light whipped cream.
Whenever I make Gluten Free Strawberry Shortcake Jars, it feels like spring in a jar bright, colorful, and full of happiness. They’re perfect for summer gatherings, birthdays, or any time I want a special dessert without fuss.
Why I Love Making This Recipe
I love these shortcake jars because:
- They are portable and mess-free.
- Each jar looks beautiful and inviting.
- The combination of textures soft biscuit, juicy strawberries, and airy whipped cream IS heavenly.
- They are naturally gluten free but everyone, gluten-free or not, loves them.
Making Gluten Free Strawberry Shortcake Jars always brings me back to warm summer afternoons with family, sharing stories and laughter while enjoying something sweet together.
Ingredients & Little Kitchen Secrets
🛒 Ingredients
For the Shortcake Biscuits:
- 1 ½ cups gluten free all-purpose flour (with xanthan gum)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar
- ½ cup unsalted butter, cold and cubed
- 2/3 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
My Little Kitchen Secrets
- Chill the butter before making the biscuits. It ensures a tender, flaky texture.
- Toss strawberries with sugar and lemon juice at least 15 minutes before layering to release their juices.
- Whip cream until soft peaks form; overwhipping can make it grainy.
- Assemble jars just before serving to keep biscuits from becoming soggy.
How I Make It, Step by Step
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten free flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
- Mix in milk and vanilla until just combined. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
- Bake for 12–15 minutes until golden and lightly firm. Cool completely.
- Meanwhile, toss strawberries with sugar and lemon juice in a bowl. Let macerate.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Once biscuits are cool, crumble or cut them to fit jars.
- Layer biscuits, strawberries, and whipped cream in jars, repeating until full.
- Top with a few strawberry slices and a small dollop of cream for presentation.
How I Serve It at Home
I love serving these Gluten Free Strawberry Shortcake Jars at picnics, brunches, or birthday parties. Each guest gets their own portion. Sometimes I sprinkle crushed pistachios or toasted coconut on top for extra texture.
They pair beautifully with iced tea, lemonade, or even a light dessert wine. I often place them on a tray and watch everyone’s eyes light up when I hand out the jars there’s something about dessert in a jar that feels special and celebratory.
Storage, Reheating & Make-Ahead Tips
Make-Ahead Tips:
- You can prepare the biscuits and strawberry mixture a day in advance.
- Whipped cream should be freshly made for the best texture.
Storage:
- Assemble jars just before serving for best results.
- If pre-assembled, store in the fridge for up to 6 hours. Biscuits will soften slightly but remain tasty.
100-Word Short Version
These Gluten Free Strawberry Shortcake Jars are layered desserts with buttery biscuits, fresh strawberries, and fluffy whipped cream. The biscuits are soft and tender, made from gluten free flour and cold butter. Strawberries are tossed with sugar and lemon juice for a juicy, bright filling. Whipped cream tops off the layers for light sweetness. The jars are portable, visually appealing, and perfect for summer gatherings, birthdays, or picnic treats. Quick to assemble and naturally gluten free, these shortcake jars delight every guest. Each bite is a perfect combination of textures and flavors, offering sweet comfort in every jar.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
🛒 Ingredients
Biscuits:
1 ½ cups gluten free flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup sugar
½ cup cold butter
2/3 cup milk
1 tsp vanilla extract
Strawberries:
2 cups fresh strawberries
2 tbsp sugar
1 tsp lemon juice
Whipped Cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 200°C and line baking sheet.
- Mix dry ingredients for biscuits.
- Cut in cold butter.
- Add milk and vanilla.
- Drop dough onto baking sheet and flatten.
- Bake 12–15 mins. Cool.
- Toss strawberries with sugar and lemon.
- Whip cream to soft peaks.
- Layer biscuits, strawberries, and cream in jars.
- Top with cream and strawberries.
📝 Notes
Use chilled butter for flaky biscuits. Assemble jars close to serving. Substitute dairy-free cream for vegan option.
🍽️ Nutrition (per jar, approx.)
Calories: 320
Fat: 15g
Carbs: 38g
Protein: 4g
Sugar: 22g
Fiber: 3g
Gluten Free Strawberry Shortcake Jars
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 jars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Strawberry Shortcake Jars are layered desserts with buttery biscuits, fresh strawberries, and fluffy whipped cream. They’re cute, portable, and perfect for summer gatherings or parties. Each jar has sweet, juicy strawberries balanced with tender gluten free biscuits and light cream, making every bite comforting and delightful.
Ingredients
- 1 ½ cups gluten free all-purpose flour (with xanthan gum)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar
- ½ cup cold unsalted butter, cubed
- 2/3 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream (or coconut cream)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add milk and vanilla, mixing until just combined.
- Drop spoonfuls of dough onto baking sheet and flatten slightly.
- Bake for 12–15 minutes until golden. Cool completely.
- Toss strawberries with sugar and lemon juice.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Layer biscuits, strawberries, and whipped cream in jars.
- Top with remaining strawberries and a dollop of whipped cream.
Notes
Use chilled butter for flaky biscuits. Assemble jars just before serving to prevent soggy biscuits. Substitute coconut cream for a dairy-free version. Store pre-assembled jars in the fridge up to 6 hours.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Every jar of this Gluten Free Strawberry Shortcake brings a little joy to my kitchen. Making them reminds me of warm summer days, family laughter, and the simple pleasure of sharing something homemade. Food isn’t just about taste it’s about connection. These jars are a perfect example: cute, cozy, and filled with love in every layer.