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Gluten Free Strawberry Shortcake

This Gluten Free Strawberry Shortcake takes your juicy strawberries from good to great when combined with a lemon-kissed filling atop gluten-free biscuits.

gluten free strawberry shortcake

What I love about this recipe

Any time a recipe features fresh ripe strawberries, I’m going to love it. I’m a fan of fruit desserts for sure. But what I like most about this recipe is the method of making the shortcake biscuits without having to use a pastry cutter. I first discovered this method when developing my Insanely Easy Honey Butter Biscuits. By stirring melted butter into very cold buttermilk, you get buttermilk that has little pockets or drops of solid butter throughout. This uniquely keeps your homemade biscuits (even in a gluten-free biscuit recipe) without having to “cut in” the butter to the flour with a pastry blender (a step that some amateur bakers like to avoid.)

Frequently Asked Questions

Can I make these shortcakes as gluten free drop biscuits?

Yes, and if you don’t mind the look, I think the texture might actually be even better. These shortcakes aren’t quite as thick as some regular strawberry shortcakes. Making them as a drop biscuit would help give a little more height to the shortcake.

Is gluten free all purpose flour different from the measure-for-measure you recommend?

It depends. The biggest difference in a measure-for-measure (or cup-for-cup) type flour is typically the addition of a gum, like xanthan gum. Check your label. If your gluten free all purpose flour blend does not contain any gum, add 1/4 tsp. to the dry ingredients in the recipe below.

Can these shortcakes be made with an electric hand mixer?

I don’t recommend it. This is a very simple recipe to stir together by hand.

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gluten free strawberry shortcake

Gluten Free Strawberry Shortcake

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  • Author: Regan at This Baking Life
  • Total Time: 30 minutes
  • Yield: 8 servings


Take advantage of peak-season strawberries with this Gluten Free Strawberry Shortcake. The juicy strawberries, sweet biscuit and lemon-kissed filling are divine!


  • 1/2 cup, plus 1 Tbsp. very cold buttermilk, divided
  • 1/2 cup, plus 2 Tbsp. very cold half-and-half, divided
  • 1/2 cup salted butter, melted and cooled slightly
  • 1  1/2 cups measure-for-measure gluten-free flour blend
  • 1/2 cup arrowroot
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. raw coarse sugar or coconut sugar
  • 1 pint fresh strawberries, trimmed and sliced
  • 1 Tbsp. sugar
  • 1 cup vanilla Greek yogurt
  • 1 Tbsp. fresh lemon zest* (from 1 lemon)
  • Fresh homemade whipped cream or Cool Whip (optional)


  1. Place 1/2 cup buttermilk and 1/2 cup half-and-half in a medium bowl. Add melted butter to buttermilk mixture, stirring with a fork until butter forms small clumps. (If clumps do not form, the buttermilk mixture is not cold enough. Place in freezer until butter begins to solidify in small clumps, about 10 minutes.)
  2. Whisk together flour, arrowroot, sugar, baking powder, and salt in a large bowl. Add buttermilk mixture, and stir with a rubber spatula or wooden spoon until combined and no dry ingredients remain. Dough should be firm, but not too wet. (If dough is very wet, add more flour, 1 tablespoon at a time, stirring to combine, until dough is firm.) Chill 20 minutes.
  3. Meanwhile, pre heat oven to 375 degrees F with oven rack in middle position.
  4. Turn chilled biscuit dough out onto a lightly floured surface. Knead just until smooth, about 4 to 5 kneads. Pat into a 3/4-inch-thick circle. Using a round biscuit cutter, cut out biscuits. Knead any dough scraps, and cut into biscuits.
  5. Brush tops of biscuits with 1 tablespoon buttermilk, and sprinkle evenly with raw sugar. (Discard any unused buttermilk and raw sugar).
  6. Bake in preheated oven until top of biscuits are golden brown, about 20 minutes. Remove from oven, and let cool to room temperature on a wire rack.
  7. Meanwhile, toss strawberries with 1 tablespoon sugar in a small bowl. Stir together Greek yogurt, 2 tablespoons half-and-half or heavy cream, and lemon zest.
  8. Slice each biscuit in half. Divide strawberries and Greek yogurt mixture evenly among the gluten-free shortcakes, layering as desired. Top with fresh whipped cream. (For best results, this easy gluten-free strawberry shortcake should be eaten the day it is made. As is the case with many gluten free baked goods, they’re not quite as good the next day.)


*Don’t be tempted to leave out the lemon zest. It is (in my opinion) the secret ingredient in this recipe (and many more) that livens up the taste.

  • Prep Time: 15 min
  • Cook Time: 15 min

If you enjoyed this Gluten-Free Shortcake Recipe, you may enjoy these recipes as well:

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Gluten-Free Blueberry Pie

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Gluten Free Hummingbird Cake

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