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A gluten-free strawberry shortcake on a plate topped with fresh whipped cream with whole strawberries in the background.

Gluten-Free Strawberry Shortcake

These gluten-free strawberry shortcakes are such a fun recipe for summer. Tender gluten-free cream biscuits are topped with macerated strawberries and fresh homemade whipped cream for a bright and summery dessert that is perfect for sharing.
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Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 18 minutes
Resting Time: 1 hour
Total Time: 1 hour 38 minutes
Servings: 8 servings
Calories: 387kcal
Author: Megan


For the macerated strawberries

  • 4 cups fresh strawberries (hulled and sliced or quartered (450g from 1 lb of strawberries))
  • 1/3 cup sugar (67g)
  • 1 tablespoons fresh lemon juice (15g)

For the cream biscuits:

  • 1 3/4 cups gluten-free flour blend (250g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, plus more for topping (227g)
  • 1 teaspoon turbinado sugar (4g)

For homemade whipped cream:

  • 1 cup heavy cream (227g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon vanilla extract


For the macerated strawberries:

  • Add the strawberries, granulated sugar, and lemon juice to a large bowl. Stir to combine.
  • Let the mixture sit at room temperature for at least 1 hour (or up to overnight in the refrigerator) to let the strawberries release their natural juices and get juicy.

For the biscuits:

  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celcius). Line a baking sheet with parchment paper. Set aside.
  • Add gluten-free flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt in a large bowl. Mix together with a fork.
  • Mix together the vanilla extract and heavy cream. Slowly add heavy cream mixture to the dry ingredients, mixing together with a fork. The dough should be scraggly with some dry spots.
  • Turn the dough out onto a floured surface. Knead the dough a few times just until it comes together, it should still be quite scraggly. Pat the dough or roll it out so that it is about ¾ inch thick. Cut into 8 circles using a biscuit cutter that is about 2.5-inches wide. You can also pat the dough into a rectangle and just cut the dough into squares if you prefer.
  • Place the dough rounds onto the parchment lined baking sheet, about 2 inches apart.
  • Brush the tops with heavy cream and sprinkle with turbinado sugar.
  • Bake at 425F for 16-18 minutes, until the biscuits are lightly browned. Do not over bake as the biscuits will get gritty and hard.
  • Remove from the oven and let cool before slicing down the center with a serrated knife.

For the whipped cream:

  • In a large mixing bowl, add the heavy cream, granulated sugar, and vanilla extract.
  • Beat with an electric mixer on medium-high speed for 3-4 minutes, until soft peaks form.

To assemble:

  • Place a biscuit half on a plate. Spoon macerated strawberries and juices over the biscuit. Top with a dollop of fresh whipped cream. Top with remaining biscuit half and garnish with more whipped cream and one strawberry slice. Serve immediately.


  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag) which already contains xanthan gum. If your blend does not already contain xanthan gum, you will need to add ½ teaspoon of xanthan gum to the recipe. I cannot guarantee that other brands of gluten-free flour will work in this recipe, as I have only tested it with Bob’s Red Mill. 
  • Make the whipped cream just before serving as it will begin to lose it’s silky texture. 
  • Make sure that the bowl and electric mixer whisk are both very cold before making the whipped cream to help it get very fluffy. 
  • Let the strawberries macerate for a minimum of 1 hour to let the juices from the strawberries release. You can do this overnight as well. I leave mine out at room temperature for an hour, but if I’m going to do macerate for longer, I’ll cover the bowl and refrigerate it until I’m ready to use. 


Calories: 387kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 164mg | Potassium: 322mg | Fiber: 4g | Sugar: 24g | Vitamin A: 883IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 1mg
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