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

Scale

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

Cook Mode Prevent your screen from going dark

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