Gluten Free Strawberry Shortcake

Making gluten free Strawberry Shortcake with a tried-and-true biscuit recipe is the secret to more ease in the kitchen. The biscuit recipe for shortcake shouldn’t be too sweet so the juicy strawberry the filling, along with freshly whipping cream, are the stars of this spring dessert.

Gluten free cooks learn to find their favourite recipes and then make every variation possible. With small tweaks this biscuit recipe is the same one I use to make cheese biscuits (that includes plain biscuits, bacon/cheddar, spinach/feta or whatever you can dream up), my biscuit cinnamon rolls and even an easy biscuit pizza.

🍓 Ingredients

Take advantage of strawberries when they're in season. You can buy them year round but when they're at their peak, this dessert will be memorable.

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• sugar
• baking powder & baking soda - gluten free recipe often use 2 leaveners to help lighten up the final product
• psyllium husk powder - necessary for structure
• butter
• plain yogurt - I use 6% Greek yogurt
• egg
• oil
• lemon juice
• strawberries
• whipping cream
• vanilla

See recipe card for exact amounts.

🧑🏻‍🍳 Substitutions

Whenever you substitute a different gluten free flour blend in a recipe the results will vary. Your job is to pay attention to the blends you're using and what you like or dislike. This is how you'll learn to bake things you love that everyone will want to eat.

I use my EGFG gluten free flour blend in most of my everyday baking, about 80% of the things I make. That includes muffins, pancakes, cinnamon rolls, pastry and even Yorkshire pudding. This is what I would call an all-purpose blend, it just doesn't really work for ALL purposes. That is the joy of gluten free baking!

Variations

Strawberry Shortcake is a classic dessert but you can always vary a recipe to your liking. Here are three ideas to vary the filling.

• Mixed berry shortcake when berries are plentiful.
• Strawberry-Rhubarb filling in early spring.
• Peaches and blueberries in late summer, with or without strawberries.

Storage

Biscuits are best the day they're made and there's no way around that. The second best biscuit is the one you made yesterday, stored in an airtight container and are serving today. I freeze cooked biscuits for my own consumption, but am in the habit of making them fresh for company.

🛒 Top Tip

It took me a long time to decide to buy psyllium husk powder. It is easy to find, inexpensive and it works in so many ways I've never looked back. It's best used in yeast bread recipes but my first success was with cinnamon rolls. If you're on the fence about psyllium husk powder, just get some today!

Gluten Free Strawberry Shortcake

This gluten free biscuit can be used for both sweet and savoury recipes but when strawberries are at their peak, they make the perfect spring and early summer dessert.

No ratings yet

Print Pin Rate

Course: Baking, Dessert

Cuisine: Canadian

Keyword: strawberry shortcake

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Resting time: 30 minutes minutes

Servings: 6 biscuits

Author: Cinde Little

Ingredients

BISCUITS

• ▢ 2 cups EGFG gluten free flour blend* (265 g)
• ▢ 2 tablespoon sugar
• ▢ 4 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1½ teaspoon psyllium husk powder
• ▢ ½ teaspoon salt
• ▢ 3 tablespoon butter, chilled and cubed
• ▢ ¾ cup plain yogurt (I use 6% Greek yogurt)
• ▢ 1 egg lightly beaten
• ▢ 2 tablespoon vegetable oil
• ▢ 2 teaspoon lemon juice

FINISHING SUGAR: 1 tablespoon coarse sugar (I crushed 1 brown sugar cube)

STRAWBERRY FILLING

• ▢ 6 cups strawberries, sliced or quartered divided
• ▢ 6 tablespoon sugar divided

WHIPPED CREAM TOPPING

• ▢ 1 cup whipping cream, chilled
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon vanilla

Cook ModePrevent your screen from going dark

Instructions

STRAWBERRY FILLING

• Place 2 cups strawberries and 2 tablespoon sugar in a large bowl and crush using a potato masher.
• Stir in remaining strawberries and sugar to combine. Set aside until ready to serve.

MAKE BISCUITS

• In a large bowl whisk together DRY INGREDIENTS: flour, sugar, baking powder, baking soda, psyllium husk powder and salt.
• Using your fingers or a pastry cutter, rub butter into flour mixture until only small pieces of butter remain. Set aside.
• In a 2-cup measuring cup whisk WET INGREDIENTS: yogurt, egg, oil and lemon juice. Stir into flour until well combined.
• Let rest at room temperature for 30 minutes.

SHAPING BISCUITS

• Preheat oven to 450°F. Line rimmed baking sheet with parchment paper and place it on top of an identical baking sheet for additional insulation.
• Using a large metal scoop drop biscuit dough onto prepared sheet into 6 mounds. Use your hands to pat the centre down for more of a traditional biscuit shape.**
• Sprinkle with coarse white or brown sugar for a fancy finishing touch.
• Bake biscuits until golden, 15-17 minutes. Let cool completely on wire racks.

WHIPPED CREAM TOPPING

• Beat cream, sugar and vanilla on medium low speed until foamy, about 1 minute.
• Increase speed to high and whip until stiff peaks form, about 3 minutes.

ASSEMBLY

• Cut each biscuit in half lengthwise. Portion strawberry filling on bottom half of biscuit. Add a generous dollop of whipped cream and cover with the biscuit top. Serve immediately with remaining strawberry filling on the side.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

**I've also used a flat bottomed ⅓-cup measuring cup for these biscuits. You can also roll and cut them like a traditional biscuit, square or round.

In the comments below let me know if I convinced you to buy psyllium husk powder and what happened.