Is strawberry shortcake gluten-free?

Traditional strawberry shortcake is not gluten-free because the shortcake biscuit or cake is made with wheat flour. To be gluten-free, a recipe must specifically use a gluten-free flour blend, just like this one does.

What is the difference between a biscuit and a cake for shortcake?

A biscuit-style shortcake is typically denser, flakier, and less sweet, similar to a scone. A cake-style shortcake, like the one in this recipe, is much lighter, moister, and sweeter, with a tender crumb similar to a cupcake. This cake style is fantastic at soaking up all the delicious strawberry juices.

Can I make this dairy-free?

Absolutely! This recipe is very easy to adapt for a dairy-free diet. Simply swap the buttermilk for a dairy-free alternative by mixing ⅔ cup of non-dairy milk (like almond or soy) with 1 teaspoon of white vinegar. For the topping, just use your favorite dairy-free whipped cream.

Can I make this with other berries?

Of course! While strawberries are classic, this recipe is a perfect base for any seasonal fruit. A mix of fresh summer berries like raspberries, blueberries, and blackberries would be delicious. In the summer, peaches are also a fantastic choice.

The Best Gluten Free Strawberry Shortcake: Sweet & So Easy

Name: The Best Gluten-Free Strawberry Shortcake: Tender, Sweet & So Easy
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 12 shortcakes
Cuisine: American
Ingredients: 1 ¼ cups gluten-free flour blend; ⅔ cup sugar; 2 teaspoons gluten-free baking powder; ½ teaspoon salt; ⅔ cup buttermilk; ¼ cup oil; 1 large egg; 1 teaspoon gluten-free vanilla extract; 1 lb. fresh strawberries; Whipped cream (for serving)

Description

This gluten free strawberry shortcake recipe creates wonderfully tender, sweet, and moist cakes with a perfect crumb. They’re sturdy enough to hold juicy strawberries and whipped cream, yet soft enough to melt in your mouth.

Ingredients

Scale

1 ¼ cups gluten-free flour blend (like Bob’s Red Mill 1-to-1)

⅔ cup sugar

2 teaspoons gluten-free baking powder

½ teaspoon salt

⅔ cup buttermilk

¼ cup oil (such as avocado or melted coconut oil)

1 large egg

1 teaspoon gluten-free vanilla extract

1 lb. fresh strawberries

Whipped cream, for serving

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Instructions

1. Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-serving cupcake pan or line it with paper liners.

2. Mix the Batter: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the buttermilk, oil, egg, and vanilla. Whisk everything together just until the batter is combined. Do not overmix.

3. Bake the Shortcakes: Spoon the batter evenly into the prepared cupcake wells, filling them about two-thirds full. Bake for 16-18 minutes, or until a wooden toothpick inserted in the center comes out clean.

4. Prepare the Topping: While the cakes bake, wash, stem, and slice the strawberries into a bowl. Use the back of a fork to gently mash some of the berries to release their natural juices. Cover and refrigerate.

5. Assemble and Serve: Once the shortcakes are cool, cut each one in half horizontally. Spoon the juicy strawberry topping over the bottom half, add a dollop of whipped cream, and place the top half on. Serve immediately.

Notes

Measure Flour Correctly: For the best texture, spoon the flour into your measuring cup and then level it off with a straight edge. This prevents a dense, dry cake.

Oil Options: You can use avocado oil, melted and cooled coconut oil, or your favorite neutral-tasting oil. Melted and cooled butter can also be used for a richer flavor.

Dairy-Free Option: To make dairy-free, use a dairy-free milk mixed with 1 teaspoon of vinegar in place of the buttermilk, and serve with dairy-free whipped cream.

Storage: Store the unassembled shortcakes in an airtight container at room temperature for up to three days.

Prep Time: 10
Cook Time: 18
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 185
Sugar: 15 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 18 mg