Gluten Free Strawberry Shortcakes

Gluten Free Strawberry Shortcakes with Roasted Strawberries are a delicious twist on classic strawberry shortcakes. A flaky, tender gluten-free biscuit is split in half, filled with homemade whipped cream, and topped with roasted strawberries. Roasting the strawberries helps bring out their natural flavor and gives them a tender, almost jam-like consistency.

Recipe Ingredient Notes

Gluten Free Flour: I highly recommend using my Cup4Cup Copycat Recipe 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 gluten-free flour blend, please be aware that the biscuits may not rise as tall.

Almond Flour: The added almond flour gives the gluten free biscuits a tender texture and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. You can also substitute the almond flour with hazelnut flour or walnut flour.

Sour Cream: For the best result I recommend using full-fat sour cream in the gluten-free biscuit recipe.

Heavy Whipping Cream: Strawberry Shortcakes must have fresh whipped cream. Skip the frozen stuff (like Cool Whip) or the product in a can and make some homemade whipped cream instead. Unlike store-bought whipped cream, you can control the sweetness of your homemade whipped cream.

Strawberries: I use fresh strawberries to make the roasted strawberry filling for the shortcakes. Frozen can be used but they will release a lot more liquid and the flavors may not be as concentrated and delicious.

Bourbon: I love adding a few tablespoons of bourbon (gluten free, of course) to the roasted strawberry compote. This can be replace with some fresh squeezed orange juice or lemon juice.

Gluten Free Biscuits with Almond Flour

The biscuits used in this shortcake recipe are an adaptation of my gluten free biscuits. Made with almond flour, brown sugar and a touch of vanilla makes them perfect for this classic American dessert.

1. To grate the butter, use a box grater or a cheese grater with large holes. Place a piece of parchment paper or a plate underneath to catch the grated butter. Hold the grater in one hand and the butter in the other. Carefully grate the butter over the large holes, rotating it as you grate to prevent it from melting from the warmth of your hands. Be cautious to avoid injuring your fingers while grating.
2. Place the grated butter in the freezer while you prepare the rest of the ingredients.
3. In a large mixing bowl sift together the gluten-free flour, almond flour, brown sugar, baking powder, baking soda, and kosher salt.

4. Add the grated butter to the dry ingredients. Using clean hands, incorporate the butter into the flour mixture until it reaches a coarse, crumbly texture. These small pieces of butter will create steam pockets during baking, producing flaky gluten-free biscuits.
5. Add the full-fat sour cream and vanilla extract and use a flexible spatula to stir everything together until the flour is fully absorbed. Initially, the mixture will appear very dry, but as you continue to mix, it will begin to resemble coarse biscuit dough.

Roasted Strawberries

If you have never roasted strawberries, you are in for a treat. While strawberries are full of flavor and sweetness during their peak season, they can be a bit "blah" at other times of the year. If you live in the Midwest, you know what I am talking about. But roasting strawberries in the oven for 30 minutes brings out all their sweetness and flavors everyone loves.

1. Preheat the oven to 350F and arrange the oven racks in the lower third of the oven.
2. Start by washing and cleaning the strawberries, and removing their green tops.
3. Cut them in quarters or halves (depending on their size) and place them in a non-reactive baking dish like a small roasting pan, glass, or ceramic baking dish.
4. Toss the strawberries with some light brown sugar. Add the bourbon (if using), a pinch of kosher salt, some whole star anise (or cinnamon sticks), and if you like a split-half vanilla bean. I also add some orange zest since it pairs very well with the roasted strawberries and star anise.
5. Roast the strawberries for 30 minutes, making sure to stir them halfway. The berries will start to release their juices and flavors. Some strawberries tend to be watery. Therefore you may need to roast them for a bit longer for the juices to thicken. But keep in mind the strawberry syrup will thicken up while the berries are cooling so don't overbake them.
6. Remove the brown sugar-roasted strawberries from the oven and allow them to cool to room temperature while you bake the gluten free biscuits. Do not turn the oven off. Increase the oven temperature to 400F for the biscuits.

The roasted strawberries can be made up to 7 days ahead. Store them in an airtight container in the fridge.

How to bake Gluten Free Biscuits

Make sure the oven is preheated to 400F. You can cut the biscuits into squares or use a round biscuit cutter and cut them into circles. I use a 3" round biscuit cutter. A drinking glass with a sharp, round edge can work well as a biscuit cutter.

1. In a small microwave-safe dish melt some unsalted butter. Allow for it to cool slightly while cutting the gluten-free biscuits.
2. Remove the chilled biscuit dough from the fridge. It should be around ½"-¾" thick.
3. Press the biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and prevent proper rising during baking. Try to cut the biscuits as close as possible.
4. Place the gluten free biscuit on a baking sheet lined with parchment paper.
5. Gather any remaining dough scraps, gently press them together, and pat them out again to cut more biscuits. Avoid overworking the dough, as this can make the biscuits tough. One should get 6-8 round biscuits from one batch of biscuit dough. The amount of dough depends on the cutter size.
6. Brush each biscuit with the melted butter and sprinkle with a generous amount of coarse sugar if you like.
7. Bake the gluten free biscuits at 400F for 17-19 minutes or until golden brown. The tops of the biscuits should be a light golden brown. The edges might also be slightly browned. If you have an instant-read thermometer, the internal temperature of a fully baked biscuit should be around 190-200°F (88-93°C).
8. Remove the biscuits from the oven and place the baking tray on a cooling rack. Allow them to rest on the sheet tray for a few minutes while preparing the whipped cream filling.

Whipped Cream Topping

Nothing beats homemade whipped cream. Make sure the heavy cream is as cold as possible. You can make homemade whipped cream using an electric mixer or with a whisk mixing by hand.

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until still peaks form.

How to assemble Gluten Free Strawberry Shortcakes

There is no right or wrong way to assemble this classic dessert. Slice the biscuits horizontally to create a top and bottom layer. Place the bottom half on a plate, then spoon a generous amount of whipped cream on the bottom piece of the biscuits. Spoon the roasted strawberries and their juices over it. Finally, place the top half of the biscuit on top, dust with some powdered sugar if you like, and serve right away

Making Ahead & Freezing

While Gluten Free Strawberry Shortcakes should not be assembled until ready to serve, the roasted strawberries and the biscuits can be made in advance. I recommend waiting to make the whipped cream until ready to serve.

The roasted strawberries can be made ahead of time and stored in the fridge for up to 7 days.

Gluten Free Biscuits (or biscuits in general) are the best the day they have been baked. But if properly stored, they still stay delicious for a few days. Make sure the gf biscuits are cooled before placing them in an airtight container. Keep them at room temperature for 1-2 days.

To freeze baked biscuits, I recommend wrapping each individual in plastic wrap and sticking them in a freezer bag or Tupperware container and freezing that way. When you are ready to enjoy a biscuit allow for it to thaw at room temperature and rebake in the oven at 350F for 5-7 minutes.

To freeze unbaked biscuits, arrange the unbaked, CUT biscuits on a sheet tray and freeze for 2hrs. Transfer them to a ziplock bag and bake from frozen as needed. You may need to increase the baking time by a few minutes.

More Strawberry Recipes to try