Homemade strawberry shortcake are a must-make during strawberry season. A tender, flaky gluten-free sour cream biscuit topped with fresh whipped cream and sweetened fresh strawberries. While some people prefer using a sponge cake to make gluten-free strawberry shortcakes, I believe this delicious dessert is the perfect way to enjoy my gluten-free flaky biscuits for dessert.
If you love strawberries, make sure to check out my vanilla cheesecake recipe with roasted strawberries or this simple but delicious gluten free strawberry cake. For the summer version of Strawberry Shortcake, check out my Peach Shortcake Recipe.
- Recipe Ingredient Notes
- Gluten Free Biscuits for Strawberry Shortcakes
- Strawberry Filling for Strawberry Shortcakes
- Whipped Cream Topping
- How to assemble Gluten Free Strawberry Shortcakes
- FAQ about Gluten Free Strawberry Shortcakes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I highly recommend using Cup4Cup to make the Gluten Free Biscuits used in this recipe for Gluten Free Strawberry Shortcakes. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. While this recipe will also work with other gluten-free flour blends such as Bob’s Red Mill or my own gluten-free flour blend, please be aware that the biscuits may not rise as tall.
Sour Cream: For the best result I recommend using full-fat sour cream in the gluten-free biscuit recipe. You may substitute the sour cream with full-fat Greek yogurt or creme fraiche.
Heavy Whipping Cream: Strawberry Shortcakes must have fresh whipped cream. Skip the frozen stuff (like cool whip) or the product that comes in a can and make some homemade whipped cream instead. Unlike storebought whipped cream, you can control the sweetness of your homemade whipped cream.
Fresh Strawberries: When picking strawberries for this recipe make sure to use ripe strawberries. This recipe is perfect for strawberry season.
Gluten Free Biscuits for Strawberry Shortcakes
The biscuits used in this recipe for gluten-free strawberry shortcakes are my Gluten-Free Flaky Biscuits. The secret ingredient to this recipe is sour cream which gives the dough a little tang and makes it delectable and tender. And the best part is – they are simple to make.
Before you start make sure butter and sour cream and as cold as possible. If you like you can cut or grate the butter ahead of time and stick it in the freezer for 10-15 minutes.
Step 1: In a large bowl sift together the gluten-free flour, sugar, baking powder, baking soda, and kosher salt. Cut the cold butter into small chunks and with your hands or a pastry blender, work it into the dry ingredients until they resemble the size of peas.
Step 2: Add the full-fat sour cream and with a flexible spatula stir everything together until the flour has been completely absorbed. The mixture will look very dry in the beginning keep mixing it until a dough forms.
Step 3: Transfer your gluten-free biscuit dough to a parchment paper lined baking sheet and with your hands, push it together in a rectangular/square shape – you want this around ¾ – 1″ thick.
Step 4: Fold the dough in half and carefully pat it down into a square again. Flatten the dough with your hands in a rectangular/square again and fold it in half. Repeat this one more time – a total of THREE folds.
Step 5: Pat out your dough in a rectangular around ¾” – 1″ thick. Do not go thinner than ¾” or you will end up with flat, sad biscuits. Place the uncut biscuit dough in your fridge for at least 10 minutes. In the meantime fully preheat your oven to 400F.
Step 6: Once the oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces. Arrange the cut biscuits on a parchment-lined sheet tray and bake at 400F for 19-21 minutes or until golden brown. IF you like you can sprinkle the biscuits with some coarse sugar before baking.
Step 7: Remove the cream biscuit from the oven and allow them to cool to room temperature before using them to make Gluten Free Strawberry Shortcakes.
Strawberry Filling for Strawberry Shortcakes
The filling for strawberry shortcakes can be made ahead of time (up to one day) and just contains a handful of ingredients. If you start with very sweet, juicy strawberries please cut back the sugar (or even skip it) to not overpower the natural sweetness of strawberries.
Add the cleaned and sliced strawberries to a medium bowl and toss with granulated sugar, lemon zest, lemon juice, and vanilla. Cover the bowl with plastic wrap or a lid and place in the refrigerator until ready to use. Allow the strawberries to macerate for at least 30 minutes to release their delicious juices.
Whipped Cream Topping
Make sure to start with very cold heavy cream. This will help the whipped cream to whip up light and airy. If you like you can sweeten the whipped cream with powdered sugar, coconut sugar, or maple syrup. Adding just a touch of vanilla extract makes the homemade whipped cream taste even better.
Using an electric hand mixer or a stand mixer fitted with a whisk attachment, whisk the cold heavy cream, your choice of sweetener, and vanilla on medium-high speed until stiff peaks form. Place the whipped cream in the refrigerator until ready to use. Whipped Cream can be made up to a day ahead of time but maybe needs to be re-whipped before using.
How to assemble Gluten Free Strawberry Shortcakes
There is no right or wrong way to assemble this classic dessert. Using a sharp knife, cut the sweet biscuits in half. Place the bottom half on a plate and top with a spoon full of macerated strawberries. Top with some whipped cream and more strawberries. Cover with the other half of the biscuit, dust with some powdered sugar if you like, and serve the gluten-free shortcakes right away.
FAQ about Gluten Free Strawberry Shortcakes
Can I make this recipe vegan?
Yes, you can make vegan gluten-free strawberry shortcakes. Make sure to use a dairy-free gluten-free flour blend such as Bob’s Red Mill to make gluten-free cream biscuits. Replace the butter with non-dairy butter and the sour cream with a dairy-free sour cream substitution. As for the whipping cream, please replace it with your favorite vegan whipped cream such as whipped coconut cream.
Can I use frozen Strawberries?
Frozen Strawberries won’t cut it here. This recipe is all about highlighting fresh strawberries.
Can I make the biscuits ahead of time?
You can make gluten-free biscuits up to 3 days ahead of time. Store them at room temperature in an airtight container until ready to use.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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For the Gluten Free Biscuits
- 320 grams Cup4Cup Mulitpurpose flour (*see Note!)
- 25 grams granulated white sugar
- 12 grams baking powder (1 tbsp)
- 3 grams baking soda (½ teaspoon)
- 3 grams kosher salt (a little less than 1 teaspoon)
- 113 grams unsalted butter, COLD
- 230 grams full fat sour cream, COLD
For the Strawberries
- 350-450 grams of fresh strawberries
- granulated white sugar as needed
- zest and juice from 1 lemon
- 1 teaspoon pure vanilla extract
For the Whipped Cream
- 200 grams heavy cream, cold
- powdered sugar, coconut sugar, or maple syrup as needed
How to make Shortcake Biscuits
- Combine gluten free flour, sugar, baking powder, baking soda, and kosher salt in a large bowl and mix them together.
- Cut your cold butter into small chunks and with your hands or a pastry cutter, work it into the dry ingredients until they resemble the size of peas.
- Add your sour cream and with a sturdy spatula mix it together. Do not worry about overmixing. It looks very dry in the beginning but the more you mix it, the more it will start to look like a dough.
- Transfer your dough to a parchment-lined sheet tray and with your hands, push it together in a rectangular/square shape - you want this around ¾ - 1" thick. If your dough is sticky, feel free to sprinkle it with some additional flour (1 tablespoon or so)
- Fold the dough in half and carefully pat it down into a square again. Pat it down with your hands in a rectangular/square again and fold it in half. Repeat this one more time - a total of THREE folds. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes.
- Pat out your dough in a rectangular around ¾" - 1" thick. Do not go flatter than ¾" or you will end up with flat, sad biscuits. lace the uncut biscuit dough in your fridge for at least 10 minutes
- In the meantime preheat your oven to 400F.
- Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces. For traditional round biscuits use a 2.5"-3" round cookie cutter or a glass to cut out your biscuits. Do not turn your cutter - just press it straight down. Also, try to cut them as close as possible (you should get 5-6 biscuits from the first round). Gather your scraps and push them together into a square and cut out a few more biscuits.
- Arrange your biscuits on a parchment-lined sheet tray and them for 19-21 minutes or until golden brown.
- Once fully baked, remove the gluten-free sourcream biscuits from the oven and allow them to rest on a wire rack for 10-15 minutes before using them to make Gluten Free Strawberry Shortcakes.
- Add the cleaned and sliced strawberries to a small bowl and toss with granulated sugar, lemon zest, lemon juice, and vanilla.
- Cover the bowl with plastic wrap or a lid and place in the refrigerator until ready to use. Allow the strawberries to macerate for at least 30 minutes to release their delicious juices.
Homemade Whipped Cream
- Using an electric hand mixer or a stand mixer fitted with a whisk attachment, whisk the cold heavy cream, your choice of sweetener, and vanilla on medium-high speed until stiff peaks form. Place the whipped cream in the refrigerator until ready to use.
Assemble Strawberry Shortcakes
- Using a sharp knife, cut the sweet biscuits in half. Place the bottom half on a plate and top with a spoon full of macerated strawberries.
- Top with some whipped cream and more strawberries.
- Cover with the other half of the biscuit, dust with some powdered sugar if you like, and serve the gluten-free shortcakes right away.
Flour: I have tested this recipe with 4 different gluten-free flour kinds and the only product that worked the best here is Cup4Cup. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. If you are in Europe, please use Schär Mix Pâtisserie. If you do not have access to Cup4Cup, please use the following mixture. I can not guarantee it will be as nice and flaky as Cup4Cup. Try to avoid a blend with brown rice flour as its first ingredient. It will be too heavy for biscuits.
- 275 g of your gluten-free flour blend (such as Bob's Red Mill or Better Batter)
- 50 g of cornstarch
- 1 teaspoon of dry non-fat milk powder
Combine all ingredients and mix together with a whisk. The non-fat milk powder will provide browning but is also an emulsifier.
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Amount Per Serving: Calories: 400
Calories are a guestimate.