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.
One of my favorite memories growing up was sitting in my grandmother’s kitchen, the sweet aroma of fresh strawberries filling the air. She’d slice them carefully, sprinkle sugar on top, and we’d eagerly wait for the shortcakes to come out of the oven. That cozy feeling of family gathered around the table inspired me to create my own version: Simple Gluten Free Strawberry Shortcake Dessert. This recipe is tender, lightly sweet, and bursting with fresh strawberry flavor. Whether you’re baking for family or friends, it’s a dessert that warms hearts as much as it delights taste buds.
I’ve made this dessert countless times, experimenting with gluten free flours and techniques to keep it soft and fluffy without losing that classic shortcake charm. It’s become my go-to treat for spring celebrations, summer gatherings, or just a cozy weekend indulgence.
Why I Love Making This Recipe
There’s something magical about assembling this dessert: the warm shortcakes, the juicy strawberries, and the cloud-like whipped cream. I love that it’s approachable for home cooks like me and doesn’t require fancy equipment or hard-to-find ingredients. Every time I make this Simple Gluten Free Strawberry Shortcake Dessert, I feel like I’m sharing a piece of my childhood with my family, bringing everyone together over something simple, sweet, and full of love.
Plus, this recipe is flexible. You can swap out the berries for other fruits, make mini shortcakes, or even turn it into a layered cake. That versatility makes it a recipe I keep coming back to.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
- 2 cups gluten free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Little kitchen secrets:
- Make sure your butter is cold when mixing into the flour this creates that flaky, tender texture.
- Macerate your strawberries for at least 20 minutes with sugar to draw out their natural juices and enhance sweetness.
- Whip the cream just to soft peaks; overwhipping can make it grainy.
How I Make It, Step by Step
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt.
- Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs. I love using a pastry cutter for this; it feels like magic in your hands!
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently mix until a soft dough forms. Be careful not to overmix.
- Scoop dough onto the prepared baking sheet and shape into rounds for shortcakes.
- Bake for 18–20 minutes, or until golden on top. Let them cool completely.
- While the shortcakes bake, toss the sliced strawberries with sugar and let them sit to release their juices.
- Whip the heavy cream with powdered sugar until soft peaks form. This step always makes me smile — it’s so simple, yet so rewarding.
- Slice cooled shortcakes in half, spoon strawberries over the bottom half, add whipped cream, then top with the other half. Serve immediately and enjoy the smiles it brings.
How I Serve It at Home
I love serving these shortcakes on a rustic ceramic plate with a little extra whipped cream on the side. For a special touch, sprinkle a few mint leaves or shaved chocolate on top. We often enjoy them with a cup of tea in the afternoon, or as a sweet ending to a family dinner. Kids love assembling their own shortcakes, which makes it a fun interactive dessert.
Storage, Reheating & Make-Ahead Tips
- Shortcakes: Store in an airtight container at room temperature for up to 1 day or freeze for up to a month.
- Strawberries: Keep them refrigerated in a covered container for up to 2 days.
- Whipped cream: Best used fresh, but can be stored for a few hours in the fridge.
- Make-ahead: You can bake shortcakes a day in advance and assemble just before serving for maximum freshness.
100-Word Short Version
This Simple Gluten Free Strawberry Shortcake Dessert is a family favorite! Fluffy gluten free shortcakes topped with sweet, juicy strawberries and freshly whipped cream create the perfect dessert. I love this recipe because it’s simple, comforting, and always a crowd-pleaser. Prep the shortcakes, macerate the strawberries, whip the cream, and assemble easy, fast, and full of flavor. Serve as a cozy treat or a celebratory dessert. Store shortcakes separately and assemble just before serving for the best texture. This dessert is a little piece of sweetness that brings family and friends together, every time.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 20 minutes
- Total: 40 minutes
🛒 Ingredients
- 2 cups gluten free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Mix milk, egg, and vanilla; combine with dry ingredients gently.
- Scoop and shape dough on baking sheet.
- Bake 18–20 min until golden; cool completely.
- Toss strawberries with sugar; let sit 20 min.
- Whip cream with powdered sugar to soft peaks.
- Slice shortcakes; layer with strawberries and cream. Serve immediately.
📝 Notes
- Add lemon juice to strawberries for extra flavor.
- Shortcakes can be frozen; assemble fresh.
- For dairy-free, swap butter and cream with plant-based alternatives.
🍽️ Nutrition (per serving)
- Calories: 320
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Sugar: 18g
- Cholesterol: 75mg
Simple Gluten Free Strawberry Shortcake Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Simple Gluten Free Strawberry Shortcake Dessert is light, fluffy, and bursting with fresh strawberry flavor. Tender gluten free shortcakes layered with juicy macerated strawberries and freshly whipped cream create the ultimate comforting dessert. Perfect for spring gatherings, summer celebrations, or a cozy family treat, this easy gluten free strawberry shortcake comes together with simple ingredients and delivers bakery-quality results at home.
Ingredients
- 2 cups gluten free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 375°F (190°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 butter and cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk milk, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix gently until a soft dough forms.
- Scoop dough onto prepared baking sheet and shape into shortcake rounds.
- Bake for 18–20 minutes or until golden on top. Let cool completely.
- While baking, toss sliced strawberries with sugar and let sit for 20 minutes to release juices.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice cooled shortcakes in half, spoon strawberries over the bottom half, add whipped cream, then top with the other half. Serve immediately.
Notes
For extra flavor, add a splash of lemon juice to the strawberries. Store components separately in the refrigerator for up to 2 days. Shortcakes can be frozen for up to 1 month. For dairy-free, use plant-based butter and coconut whipped cream.
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
Making this Simple Gluten Free Strawberry Shortcake Dessert always brings a little joy into my kitchen. Every bite reminds me of childhood afternoons spent with family, the laughter, and the warmth that good food creates. It’s more than a dessert it’s a way to make memories. I hope this recipe brings your loved ones together and fills your home with smiles, just as it has mine.