Strawberry Shortcake on a plate filled with strawberry sauce and whipped cream, with more in the background.


Strawberry Shortcake is a perfect Mother’s Day dessert since strawberries are in season at the same time. You can buy strawberries year round but when they are in season they taste the best.

To me the biscuit for Strawberry Shortcake shouldn’t be too sweet. The strawberry filling should be juicy and the whipping cream should be real. Is that too much to ask?

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Biscuits for Strawberry Shortcake

This biscuit is perfect. I started with America’s Test Kitchen biscuit recipe from The How Can It Be Gluten Free Cookbook Volume 2. If you are not familiar with The Test Kitchen you should be. They have published two amazing volumes on gluten free cooking and they know what they’re talking about. These books are full of expert advice including suggestions for altering recipes for various dietary needs. A great resource for any gluten free cook.

For this biscuit recipe I wanted to compare the results head to head, my gluten free flour mix with The Test Kitchen flour mix. To my surprise I could not tell the difference in appearance or taste. Excellent results with both flour blends to my taste and a step forward in understanding that there are many flour combinations that work. Your job is to find out what you like and what works best in your kitchen.

Below is a table I share with people who attend my cooking classes. It demonstrates a small sampling of different flour combinations that people use to cook with. Learning a little bit about different gluten free flours is a valuable skill that will come in handy when you inevitably have to substitute for something you’ve run out of.

A Variety of Gluten Free Flour Mix Ingredients
A Variety of Gluten Free Flour Mix Ingredients

What is Psyllium Husk Powder?

Did I mention this recipe uses psyllium husk powder? Yet another binder that has it’s own unique properties different from xanthan gum and guar gum.

I know…another staple ingredient to search out, purchase and store. Is it really necessary?

The answer depends on how much you like to bake. Or if you are baking for anyone who doesn’t tolerate xanthan gum. I am testing gluten free yeast breads in my kitchen so I finally gave in and bought psyllium husk powder, said to be important for this kind of baking.

Psyllium husk powder is sold online and in health food stores.

In the comments below let me know if you have used psyllium and how your Strawberry Shortcake turned out.

Strawberry Shortcake

Strawberry Shortcake is a perfect spring dessert when strawberries are at their peak.
Author: Cinde Little
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting time: 30 minutes
Course: Baking, Dessert
Cuisine: Canadian
Keyword: strawberry shortcake
Servings: 8 biscuits


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


  • strawberries

SERVING - whipped cream and additional strawberries




      • In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
      • Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Set aside.


      • In another bowl whisk yogurt, egg, oil and lemon juice. Stir into flour until well combined.
      • Let rest at room temperature for 30 minutes.


      • Preheat oven to 450°F. Line baking pan with parchment paper.
      • Using a spatula, transfer dough onto a piece of plastic wrap. Cover with another piece of plastic wrap and using your hands gently press the dough
      • Remove top plastic, sprinkle with flour if needed.
      • Refrigerate at any point if dough is warm and difficult to work with. (Can be prepared to this point in advance and kept overnight in the fridge or frozen.)
      • Cool slightly on wire racks then use parchment to lift out of pan and place back on the rack to cook completely.***


      *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
      ***Cooling: Gluten free baking typically tastes gummy and under done if not allowed to cool long enough for the structure to form. Taste after 10-15 minutes of cooling and decide if it needs longer.
      Tried this recipe?Let us know how it was!


      • RITA O'KELLEY STONE says:

        I did use psyllium husk and the shortcakes turned out perfectly! Could not tell it is GF which is a win for me!

        I stocked my garage freezer with many GF flours & starches etc and made a batch of ATK GF all purpose flour. For the shortcakes, I used King Arthur GF blend as I had not made the ATK blend yet.

        Great recipe!
        I love the cookbook. Very informative and helpful.

        • Cinde Little says:

          Hi Rita, thanks for your feedback. I still remember the first time I made these shortcakes and thought, “these don’t even taste gluten free”. That’s always a win and of course it is the standard now. I actually made this recipe with both ATK blend and the blend I know call my EGFG blend (sweet rice flour, potato starch, sorghum flour and millet flour). There are so many great combinations out there I know everyone can learn to bake food that no one knows is gluten free. Happy baking!

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