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Strawberry Shortcake on a plate filled with strawberry sauce and whipped cream.

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.
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Course: Baking, Dessert
Cuisine: Canadian
Keyword: strawberry shortcake
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting time: 30 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

    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.