Gluten-Free Strawberry Shortcake


If there’s one dessert that defines spring, it’s definitely this gluten-free strawberry shortcake recipe! 

Photo shows several bowls of shortcake with strawberries and whipped cream on a table

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. 

Photo shows a pan of shortcake next to a bowl of strawberries

I adore angel food cake, but when it comes to this? Homemade shortcake all the way baby! 

It’s halfway 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. 

Photo shows strawberry shortcake on a plate

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: 

Photo shows a hand holding a spoon over a bowl of strawberry shortcake

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 from non-dairy milks that I’ve heard are very good, but haven’t tried. 

Photo shows several bowls of strawberry shortcake on a table

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: 


Gluten-Free Strawberry Shorcake

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If you’re looking for a delicious, summery dessert, this gluten-free strawberry shortcake is perfect.

  • Author: Elise




  • 12 quarts of strawberries
  • 2 Tablespoons sugar

Shortcake Ingredients:

  • 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


  1. Preheat oven to 350º
  2. De-stem strawberries, chop into small pieces, sprinkle with sugar, and refrigerate until ready to use.
  3. In a large bowl, combine butter, sugar, and egg

  4. Beat well

  5. Stir in milk and vanilla

  6. In a separate bowl, combine flour mix, baking powder, salt and xanthan gum

  7. Fold into egg/milk/sugar combination until ingredients are just mixed. 

  8. Pour into a greased 9×13 inch baking pan and smooth on top

  9. Sprinkle with a generous amount of white sugar

  10. Bake in center of oven for 35 minutes, until the top is a nice, light golden-brown

  11. Remove from oven and let cool before slicing and serving with strawberries and whipped cream. 

    For the Topping:

  12. Chill bowl, beaters, and cream.
  13. Pour cream and sugar into chilled bowl.
  14. Beat until soft peaks form. Refrigerate until ready to serve.

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