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
Scale
- 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