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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

Old-Fashioned Glute Free Strawberry Shortcake

In a world filled with trendy desserts and elaborate culinary creations, sometimes it’s comforting to revisit the classics. One of my Favorite old-fashioned desserts is strawberry shortcake. With its simplicity and mouthwatering flavors, this nostalgic dessert continues to captivate hearts and taste buds. So, of course, I had to create a gluten-free old strawberry shortcake recipe.

The Perfect Base: Biscuits or Sponge Cake? One of the defining elements of old-fashioned strawberry shortcake is the debate over the base. Traditionalists argue for the rustic charm and buttery goodness of homemade biscuits. The crumbly texture, lightly sweetened with a touch of vanilla, provides a satisfying contrast to the juicy strawberries. I’ll happily eat any kind of gluten free strawberry shortcake however, biscuit based versions are always my favorite.

The Sweetness of Summer: No old-fashioned strawberry shortcake would be complete without luscious, sun-kissed strawberries. These vibrant red berries are the epitome of summer, bursting with natural sweetness. When selecting strawberries for your shortcake, choose ripe ones that are firm and fragrant. Wash and hull them just before serving to preserve their juiciness. Slicing the strawberries and sprinkling them with a little sugar not only enhances their natural flavors but also creates a delightful syrup that seeps into the cake or biscuits, infusing every bite with heavenly goodness. If you want to take it over the top try adding  a few tablespoons of lime juice, Grand Marnier or Limoncello to your strawberries.

The Decadent Crown: A generous dollop of freshly whipped cream is a must for any proper strawberry shortcake. Whether lightly sweetened or left unsweetened to balance the overall sweetness, the billowy clouds of cream add a luxurious touch to the dessert. With each bite, the creaminess harmonizes with the strawberries and tender base, creating a heavenly symphony of flavors and textures.

A timeless Experience: In a world where culinary trends come and go, the old-fashioned strawberry shortcake remains an enduring classic. Its simplicity and harmonious blend of flavors have won the hearts of generations. So, gather your loved ones, handpick the sweetest strawberries you can find, and recreate this delightful dessert. Allow yourself to be transported back in time, relishing every bite as you appreciate the beauty of a simple dessert that has stood the test of time.

As with all of my recipes, this will work with any of the commonly available 1:1 flour blends and has been tested with Cup4Cup, Better Batter Original, King Arthur Measure for Measure, Bob’s Red Mill 1:1, and Domata Gluten Free. You can also use either of my homemade 1:1 blend recipes (click here).

Gluten Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

Course: brunch, Dessert
Cuisine: American, English, gluten free
Prep Time: 10 minutes
Cook Time: 18 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 504 kcal
Author: Alina Eisenhauer

Unlike most biscuit recipes, there is no need to cut in butter. These are not only easy to make, but they also have beautiful crunchy edges with a tender interior. This recipe is based on my cream scone recipe that I have been making for more than 20 years.




  • 250 grams 1:1 gluten-free flour blend
  • 4 tablespoons sugar plus extra for the tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 280 grams heavy cream or dairy free alternative
  • 1 tsp vanilla extract
  • 1 tablespoons unsalted butter, melted (for brushing tops)
  • 20 grams powdered milk (optional)*


  • 600 grams fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar or sweetener of choice*
  • 1-2 tablespoons Lime juice, Grand Marnier, Limoncello optional

Whipped Cream

  • 400-500 grams heavy cream or dairy free alternative
  • 50 grams powdered sugar adjust to your taste
  • 1/2 teaspoon vanilla extract



  1. Line a half -sheet pan with parchment or a silicon mat; set aside.

  2. Combine the flour, sugar, baking powder and salt in a large bowl. Stir with a whisk to combine.

  3. Add the vanilla to the heavy cream

  4. Add half of the cream & vanilla mixture, stir a few times, then add the rest of the cream. Stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots. Don’t overwork! **see notes

  5. Using a large cookie scoop or muffin scoop, evenly space the scoops of dough on the parchment-lined pan. Slightly flatten the tops, so the biscuits are about one-inch tall. Brush the tops with melted butter and sprinkle with a little granulated sugar. You can also choose to gently press the dough out to a 1 - 1 1/2 inch thickness and use a 2 inch biscuit cutter to cut out rounds (don't over work it). If you are cutting, make sure to lift straight up, do not turn your biscuit cutter before lifting it up.

  6. Place in the refrigerator to rest for 20 minutes while your oven preheats.

  7. Preheat the oven to 400 degrees.

  8. Bake for 15-18 minutes, rotating halfway through baking. Biscuits are done when the bottoms are brown, and they have a light golden brown top.


  1. While the biscuits are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries, sugar and lime juice or liquor (if using) . Toss gently until the strawberries are coated in sugar. Let them sit for about 10 minutes to release their juices.

Whipped Cream

  1. Whip the cream, vanilla and sugar until soft peaks form


  1. Slice the biscuits in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of each biscuit. Top with a dollop of freshly whipped cream. Place the other half of the biscuit on top. Top with a little more cream and strawberries if desired.

  2. Serve immediately and enjoy your strawberry shortcakes while they are still fresh and delightful!

Recipe Notes

*When mixing the dough, I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough, so  you don't want to use a mixer. You do not want to mix until it is a smooth dough -- clumpy is good! This is what gives you tender biscuits. If you overwork the dough, they will not be as tender.

**Milk powder: if you are using a 1:1 gluten-free flour blend that does not contain milk powder, you can add 30 grams of milk powder if you like. This will help you get a more golden brown biscuit and will also help make them a little fluffier.

*taste your strawberries and adjust the amount of sugar based on how sweet they are.

Nutrition Facts
Gluten-Free Strawberry Shortcake
Amount Per Serving (1 shortcake)
Calories 504 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 102mg34%
Sodium 180mg8%
Potassium 332mg9%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 26g29%
Protein 6g12%
Vitamin A 1326IU27%
Vitamin C 45mg55%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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