Easy Gluten-Free Strawberry Shortcake Recipe

This gluten-free strawberry shortcake recipe is simply delicious.

The secret to its simplicity is the gluten-free shortcake. It's homemade, yet easy. Sturdy, yet tender. Rich and biscuit-like, yet better, and without all of the fuss of making biscuits.

Just like traditional strawberry shortcake, we're going to layer this perfect gluten-free shortcake with fresh strawberries and whipped cream... maple whipped cream.

The sweetness in this recipe is just right, letting the full flavor of the strawberries shine.

Rustic. Beautiful. Nostalgic. Fresh. Strawberry shortcake is the perfect spring and summertime dessert to take you through strawberry season!

This recipe is sentimental for me. Every year, on my dad's birthday, he requests strawberry shortcake, his favorite dessert. Since celiac disease (mine & my daughter's, not his), I have worked to convert nostalgic family recipes to gluten-free. Each year they get better and better, and more meaningful. Even the maple whipped cream is a nod to his childhood in New England. I'm delighted to share this recipe with you, and hope your family enjoys it as much as mine.

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Ingredients

• Strawberries: Sliced fresh berries are the star of this recipe.
• Sugar: The sugar in this recipe is subtle, and used sparingly in each component, strawberries, shortcake, and whipped cream.
• Lemon Zest & Juice: The zest compliments the strawberries, and the juice adds a bit of flavor to the shortcake dough and interacts with the baking powder for a little lift in the shortcake.
• Gluten-Free Flour Blend: Choose a gluten-free flour blend that contains xanthan gum, an important binder in gluten-free baking. I use King Arthur Gluten-Free Measure-for-Measure. Use the "scoop and level" method to accurately measure flour: spoon the flour into the measuring cup until it is heaping, then scrape the excess flour off the top with the back edge of a butter knife.
• Aluminum-Free Baking Powder: The recipe calls for a heavy dose of baking powder, essential for the perfect shortcake, almost-biscuity taste and texture. Using regular baking powder with aluminum will leave a metallic aftertaste.
• Salt, Heavy Cream, Egg: For the ideal flavor and texture.

Maple Whipped Cream Ingredients

I prefer homemade whipped cream, but you can always shortcut the recipe with your favorite ready-made whipped topping, like Cool Whip or Reddi-Wip. Ice cream is always an option.

• Heavy Cream: To speed up the whipping process, use cold cream, along with a chilled mixing bowl and beaters.
• Maple Syrup: or use sugar.
• Vanilla Extract

Step-By-Step Instructions

Prepare Strawberries

Mix sliced strawberries with lemon zest and 2 tablespoons of sugar. If you have especially sweet, ripe strawberries picked during the peak of strawberry season, feel free to reduce the sugar slightly. Refrigerate the strawberries while preparing the shortcake. After sitting in the lemon-sugar, you'll have perfectly sweet, juicy strawberries.

Make Dough

In a large bowl, use a whisk to thoroughly combine gluten-free flour, baking powder, 2 tablespoons sugar, and salt. 

In a separate bowl, whisk 1 ¼ cups of heavy whipping cream, egg, and lemon juice.

Add the wet ingredients to the dry ingredients. Mix until combined. The mixture should have the texture of biscuit dough, as a shortcake is very similar to biscuits.

Let Dough Rest & Prepare Supplies

For best results, allow the dough to rest for 30 minutes, giving the liquids in the recipe time to hydrate the dry ingredients. Without plenty of hydration time, gluten-free flour blends can be gritty. Ample rest time is key to good gluten-free baking.

While waiting for the dough to rest, prep for the next steps in the recipe.

Place a medium mixing bowl and beaters in the freezer to cool before making whipped cream. The cold equipment will help the cream whip up quickly.

Line an 8x8 baking pan with parchment paper. When the shortcake is done, it will lift out of the pan easily with the parchment paper. Set aside.

Preheat the oven to 375℉. 

Bake Shortcake

After 30 minutes of resting time, place the shortcake dough in the baking pan and press the dough into the corners for a roughly even thickness. You are going for a rustic appearance, so lumps are fine. Add a sprinkle of sugar (one teaspoon) to add a little sweetness and sparkle to the top of the shortcake.

Bake for 25 minutes 375℉ until golden brown.

Remove the shortcake from the oven. Let it cool for about five minutes while you prepare the whipped cream.

Make Maple Whipped Cream

Remove the mixing bowl and beaters from the freezer.

Add whipped cream, maple syrup, and vanilla to the bowl. Use a hand mixer to mix the ingredients on medium-high speed until medium peaks form, approximately three to four minutes.

Assemble Strawberry Shortcakes

Use the parchment paper to lift the shortcake out of the baking dish. It should lift out easily and remain in one piece. Then cut the shortcake into 9 pieces. You can make the portions smaller to serve more people if you wish.

Slice each piece in half horizontally to create layers.

Generously layer the bottom half with sweet strawberries and whipped cream. Use all of the strawberry juice, too, as it adds moistness and flavor to this delicious gluten-free dessert. Add the top half of the shortcake, then more strawberries and whipped cream. Enjoy!

Make Ahead

Each element of this recipe can be made in advance, but should be assembled just before serving.

Strawberries and whipped cream can be made a day ahead and stored in the refrigerator. The shortcake can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.