Easy Gluten-Free Strawberry Shortcake Recipe Everyone Will Love
A delightful, allergy-friendly strawberry shortcake that’s gluten-free, dairy-free, easy to make, and packed with fresh summer flavor.
There’s nothing more nostalgic or satisfying than a classic strawberry shortcake—but what if you could enjoy this desserts’ sweet, summery flavors in a way that fits nearly any dietary need? This gluten-free strawberry shortcake recipe delivers just that: fluffy, tender biscuits, juicy macerated strawberries, and a dreamy coconut whipped cream, all without gluten, dairy, or eggs. Perfect for summer gatherings, this recipe comes together with minimal fuss and maximum flavor—no need to sacrifice taste for ingredient swaps. Let’s dive into the step-by-step process, helpful tips, and everything you need to know to bake a showstopping, allergy-friendly strawberry shortcake at home.
Table of Contents
- Why Make Gluten-Free Strawberry Shortcake?
- Tips for Perfect Gluten-Free Biscuits
- Ingredient List
- Step-by-Step Recipe Instructions
- Assembling & Serving Your Shortcake
- Flavor Variations and Customization
- Make-Ahead & Storage Tips
- Frequently Asked Questions (FAQ)
Why Make Gluten-Free Strawberry Shortcake?
Classic strawberry shortcake is a beloved dessert that instantly evokes memories of warm summer days, family celebrations, and picnics in the sun. However, many traditional recipes rely on all-purpose flour, heavy cream, and eggs, excluding anyone with gluten intolerance or dairy allergies. This recipe solves that challenge while retaining all the crispy-on-the-outside, fluffy-on-the-inside biscuit magic, and that luscious, sweet berry topping.
- Allergy-friendly: Free from gluten, dairy, and eggs
- Accessible ingredients: Uses pantry staples and easy alternatives
- Short on time, big on reward: Minimal mess and manageable steps
- Fresh, real food taste: No artificial flavors needed
Tips for Perfect Gluten-Free Biscuits
Gluten-free baking can feel intimidating, but with a few pro tips, you’ll bake biscuits that are crisp and golden on the outside, tender and light within—just as they should be. Here’s what to keep in mind:
- Choose a quality gluten-free flour blend: Opt for a blend designed for baking (such as Bob’s Red Mill All-Purpose GF Flour), which offers structure and a neutral taste.
- Arrowroot starch is your friend: This binds the biscuits together and contributes to their airy crumb.
- Baking powder is essential: It helps the dough rise and gives that classic biscuit fluffiness.
- Cold vegan butter is key: Chilled, cubed butter “cuts in” just as with regular biscuits, creating a flaky texture. Vegan options like Miyoko’s work beautifully.
- Gentle handling: Gluten-free dough is a bit more fragile. Treat the biscuits gently when splitting and assembling.
- Resting time: Give the macerated strawberries at least an hour to release their juices and create a syrupy texture.
Ingredient List
What makes this shortcake special is the combination of wholesome, allergy-conscious ingredients that work together for a seamless texture and flavor.
For the Biscuits:
- 2 cups gluten-free all-purpose baking flour
- 1/3 cup gluten-free rolled oats
- 2 tablespoons arrowroot starch
- 1/2 teaspoon sea salt
- 1 tablespoon baking powder
- 6 tablespoons vegan, unsalted butter (cold, cubed)
- 3 tablespoons sugar (such as coconut sugar)
- 1 tablespoon maple syrup
For the Coconut Buttermilk:
- 1 can regular coconut milk
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 teaspoon vanilla extract
For the Macerated Strawberries:
- 1 pound fresh strawberries (hulled and sliced)
- 2 tablespoons powdered sugar
For Serving (Optional):
- Coconut whipped cream (store-bought or homemade)
- Vegan vanilla ice cream (for extra indulgence)
- More fresh berries or a sprinkle of fresh mint
Step-by-Step Recipe Instructions
1. Prepare the Strawberries
- Hull and slice the strawberries.
- In a medium bowl, toss strawberries with powdered sugar.
- Cover and refrigerate at least one hour, stirring occasionally, until berries are juicy and syrupy.
2. Make the Coconut Buttermilk
- In a separate bowl, whisk together coconut milk, lemon juice (or vinegar), and vanilla extract.
- Let sit for five minutes—the mixture will thicken and “curdle” slightly, mimicking traditional buttermilk. There will be some leftover for other uses.
3. Mix the Dry Ingredients
- In a large bowl, sift together gluten-free flour, arrowroot starch, sea salt, baking powder, and sugar.
4. Cut in the Vegan Butter
- Add cold, cubed vegan butter to the flour mix.
- Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until the texture resembles coarse crumbs or peas.
5. Add Oats and Liquid Ingredients
- Stir in the rolled oats until evenly distributed.
- Add maple syrup, then gradually pour in about 3/4 cup of coconut buttermilk (you may not need all of it).
- Mix just until the dough comes together and is sticky but holds its shape.
6. Shape and Bake the Biscuits
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a large spoon or cookie scoop, divide dough into 6–8 mounds. Lightly shape into round biscuits with damp hands.
- Place biscuits on the prepared sheet, leaving space between them.
- Bake for 18–22 minutes, until golden on top and firm at the edges. Cool for 10 minutes before serving.
Assembling & Serving Your Shortcake
The presentation is as delightful as the taste. Here’s how to build each serving for the classic strawberry shortcake experience:
- Carefully split each biscuit in half using a serrated knife.
- Layer the bottom half with a generous portion of macerated strawberries and their syrup.
- Add a dollop of coconut whipped cream or vegan ice cream.
- Cap with the top half of the biscuit, and top with more berries, cream, or fresh mint.
Serve immediately and enjoy the mix of cool cream, syrupy strawberries, and flaky, warm biscuits.
Flavor Variations and Customization
Get creative with your strawberry shortcake! This recipe serves as a flexible base for other fruits and toppings:
- Mixed berries: Swap some or all the strawberries for raspberries, blueberries, or blackberries.
- Herbal notes: Add finely chopped basil or mint to the macerated berries for a fresh twist.
- Citrus flavor: Zest some lemon or orange into the biscuit dough for brightness.
- Chocolate chips: Gently fold in a handful of mini vegan chocolate chips for a decadent touch.
- Refined sugar-free: Use maple syrup or coconut sugar throughout to reduce refined sugar content.
Make-Ahead & Storage Tips
- Bake biscuits up to one day in advance. Cool completely, then store in an airtight container at room temperature.
- Macerate strawberries a few hours ahead and refrigerate for best texture.
- For freshest results, assemble shortcakes just before serving.
- Leftover biscuits can be reheated for a few minutes in a warm oven to restore texture.
Frequently Asked Questions (FAQ)
Q: Can I make this recipe entirely vegan?
A: Yes! This recipe is vegan as written—made without dairy or eggs, and uses vegan butter and coconut-based alternatives.
Q: Are there substitutes for coconut milk if I have a coconut allergy?
A: You can substitute with a rich, unsweetened oat milk or soy milk; add a teaspoon of vinegar or lemon juice to mimic the buttermilk effect. The whipped topping can also be made from aquafaba or store-bought dairy-free whips that aren’t coconut-based.
Q: What’s the best way to store leftover shortcakes?
A: Store baked, unassembled biscuits in an airtight container at room temperature for up to one day, or refrigerate for up to 3 days. Assemble with berries and cream just before eating for the best texture.
Q: What other fruits work well in this recipe?
A: While strawberries are classic, any juicy berry—blueberries, raspberries, blackberries, or a mix—work beautifully for variety. Even stone fruits like peaches or nectarines can be used when in season.
Q: Can these biscuits be frozen?
A: Yes. Cool the biscuits completely, wrap tightly, and freeze for up to a month. Reheat briefly in a warm oven before assembling to regain their flaky texture.
Nutritional & Allergen Benefits
- Gluten-free: Safe for those with celiac disease or gluten intolerance
- Dairy-free: Uses plant-based coconut milk/vegan butter
- Egg-free & nut-free: Suitable for multiple dietary restrictions (apart from coconut)
- Lower in refined sugar: Sweetened mainly with fruit, coconut sugar, or maple syrup
- Rich in fiber: Oats and berries provide added fiber and natural nutrients
Pro Tips for Gluten-Free Baking Success
- Work quickly with cold ingredients to maintain a flaky biscuit texture.
- Use a serrated knife and a gentle sawing motion to split fragile gluten-free biscuits.
- For even more rise, place biscuits close together on the baking sheet so they support each other as they expand.
- Avoid overmixing the dough. Mix just until it holds together for the best tender crumb.
- Chill dough for 10 minutes before shaping if your kitchen is warm.
When & Where to Serve Gluten-Free Strawberry Shortcake
- Summer gatherings and cookouts: A crowd-pleaser at outdoor feasts
- Holiday barbecues: Perfect for Memorial Day, Fourth of July, or Labor Day
- Birthdays and special events: An inclusive dessert option for friends with allergies
- Weeknight treats: Simple enough for a wholesome family dessert
- Brunch celebrations: Dress it up with fresh mint or extra fruit for an elegant plate
Final Thoughts: The Joy of Simple, Fresh Baking
Baking doesn’t have to be overwhelming, even for those with dietary restrictions. This gluten-free strawberry shortcake proves that with just a handful of accessible ingredients and straightforward steps, you can enjoy a classic dessert with a fresh and wholesome twist. The recipe is forgiving, customizable, and guarantees plenty of smiles. Enjoy it with loved ones this summer and rediscover the joy of baking with less mess, fewer allergens, and all the flavor you crave.
References
- https://camillestyles.com/food/gluten-free-strawberry-shortcake-recipe/
- https://camillestyles.com/food/cooking/fresh-strawberry-recipes/
- https://camillestyles.com/food/cooking/gluten-free-dairy-free-desserts/
- https://camillestyles.com/food/light-desserts-recipes/
- https://camillestyles.com/web-stories/fun-things-to-bake-2/
- https://camillestyles.com/food/recipes/dessert/page/5/
- https://camillestyles.com/author/michelle-nash/
- https://camillestyles.com/food/cooking/memorial-day-recipes-2/
