If there’s one dessert that defines spring, it’s definitely this gluten-free strawberry shortcake recipe!
We all love Sweet, juicy, ripe strawberries on delicious, slightly crumbly shortbread, all smothered in sweet whipped cream.
I can’t even remember a time when I haven’t known about strawberry shortcake. My earliest memory of it though, was my mom using an angel food cake from the store for her shortcake.
I adore angel food cake, but when it comes to this? Homemade shortcake all the way baby!
It’s half way between cake, and a sweet biscuit, with a sugar crust on top that’s to die for!
And also? Way easier to make.
Just mix the ingredients, spread into a pan, and bake. That’s a level of easy recipe all of us moms can get behind.
There was a time when I never would have thought you could make something gluten-free taste this good. There’s definitely been a lot of recipe testing over the years, but here’s a secret: with a good flour mix, you can do nearly anything. Over the years, I’ve come to love homemade mixes best, and you can copy my favorite gluten-free flour mix here.
Gluten-Free Strawberry Shortcake
Here are a few tips for making, and/or adapting this gluten-free strawberry shortcake recipe to your needs:
Use a quality flour mix. Some of the cheaper mixes really mess with your texture either from incorporating too much starch, or using too much binder, such as xanthan gum, which makes it gummy, just as the name suggests. As I mentioned above, I like my own flour mix, but I’ve also had good luck with Pamela’s Baking mix as well. There are quite a few mixes that I’ve heard highly recommended like Better Batter, and GF Jules, but I haven’t tried those, so I can’t vouch for them.
What if you don’t want gluten-free? This is actually a very simple recipe to swap over to conventional (wheat). Use conventional white flour, lowering the amount to 2 cups, and omit xanthan/guar gum.
Dairy-Free? Use almond milk in place of the dairy milk, and canned coconut cream, chilled, then whipped instead of traditional whipped cream. There are also canned non-dairy whip toppings in most grocery stores next to the ReddiWhip made form non-dairy milks that I’ve heard are very good, but haven’t tried.
Grain-Free? Then I suggest my coconut flour cupcakes recipe in place of shortcake. It’s not shortcake, but is really good, and can serve the same purpose for our grain-free peeps.
And since strawberries are just beginning to come into season, don’t forget to check out some of our other delicious strawberry recipes while you’re here:
- Strawberry Baked Oatmeal
- Sugar-Free Strawberry Jam
- Strawberry Pancake syrup recipe
- Strawberry-lime bars (similar to lemon bars)
- Healthy Strawberry Vinaigrette Salad Dressing
Gluten-Free Strawberry Shorcake
- 1–2 quarts of strawberries
- 2 Tablespoons sugar
- 2 cup butter, melted
- ¾ cup granulated sugar + extra for dusting
- 1 egg
- ¾ cup milk
- 1½ teaspoons vanilla
- 2 1/4 cups gluten-free flour mix
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 1/4 teaspoon xanthan, or guar gum if not included in flour mix
- 1 cup of chilled heavy whipping cream
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- Preheat oven to 350º
- De-stem strawberries, chop into small pieces, sprinkle with sugar, and refrigerate until ready to use.
In a large bowl, combine butter, sugar, and egg
Stir in milk and vanilla
In a separate bowl, combine flour mix, baking powder, salt and xanthan gum
Fold into egg/milk/sugar combination until ingredients are just mixed.
Pour into a greased 9×13 inch baking pan and smooth on top
Sprinkle with a generous amount of white sugar
Bake in center of oven for 35 minutes, until the top is a nice, light golden-brown
Remove from oven and let cool before slicing and serving with strawberries and whipped cream.
For the Topping:
- Chill bowl, beaters, and cream.
- Pour cream and sugar into chilled bowl.
- Beat until soft peaks form. Refrigerate until ready to serve.