Imagine biting into buttery, flaky, and fluffy morsels of heaven that just happen to be Gluten Free Strawberry Shortcakes! They are homemade, from scratch with our buttermilk biscuits and whipped cream but only take 45 minutes to make...truly THE BEST. With little pockets of buttery goodness topped with fresh strawberries, they will steal the spotlight at any meal.
WHY I LOVE THIS FLAKY BISCUIT and Shortcake RECIPE
- Perfect texture - Similar to these gluten free pancakes with a soft, airy texture, these strawberry shortcakes which were developed from our gluten free biscuits redefine gf expectations. They are buttery, fluffy and substantial enough to please your southern friends.
- Their versatility - You can serve these easy and sweet biscuits for breakfast, a snack, or as a dessert. They adapt to any and all cravings and are perfect topped with our strawberry simple syrup.
- Gluten-free goodness - Like these gluten-free pop tarts this recipe doesn't compromise any texture or flavor. With a 5 minute homemade whipped cream, the temperature and texture blending makes for the perfect dessert. I personally love my whipped cream nice and cold on warm biscuits.
One of our readers Morgan said, "I made these for the first time last night and my husband was so happy to have real biscuits!" They are the perfect base for our strawberry shortcakes.
THE INGREDIENTS
If you want the authentic taste and texture of these gluten-free strawberry shortcakes, do not swap any of the ingredients. These ingredients are crucial for the perfect flakiness. Ok, now that I have said that, I have replaced tapioca, potato and arrowroot starch along with the coconut, brown rice and sorghum flours with King Arthur measure for measure flour. Keep the almond flour, it helps with texture.
- Gluten-free flour – A blend of brown rice flour, sorghum flour, tapioca starch, potato starch, arrowroot powder, coconut flour and almond flour makes the best dough.
- Xanthan gum – Xanthan gum acts as a binder to create structure and texture in gluten-free recipes.
- Gelatin – This is a great way to get that full gluten binding effect in baked goods.
- Baking powder – Gives it the perfect rise, don't skip it for this mile high biscuits!
- Buttermilk – You’ll need buttermilk for making the dough extra moist and gives it the perfect tang.
- Eggs – Another great binder for this recipe to make them like real biscuits.
- Apple cider vinegar – ACV helps them reach their desired texture and bit of tang.
- Butter – Grated butter gives these biscuits their pillowy pockets of buttery goodness especially when grated in like we do. It is a bit harder but worth it.
- Fresh strawberries and heavy cream – I love to use heavy whipping cream (I've used dairy free as well) and wash the strawberries then dry them before slicing so they are perfectly ready to make the topping with.
For the best biscuits: It is KEY that you not over work them. Only shape them out once then cut your biscuits with a biscuit cutter. Put the extra dough aside and proceed to roll out more from the original batch. Gently gather extra dough and shape into a disc to cut again.
Gluten-free Strawberry Shortcake recipe variations
- Dairy-free option - Use full-fat coconut milk with 1 T lemon juice in place of the buttermilk. Dairy-free sour cream and Earth Balance butter sticks are good swaps as well. Be sure to still freeze the sticks and grate them for the same buttery effect.
- Sweet tooth - If you're craving something even sweeter, brush the tops of the flaky biscuits with butter before baking and sprinkle with cinnamon and sugar before topping with whipped cream and strawberries.
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45-Minute Fluffy Gluten Free Strawberry Shortcakes
Imagine biting into buttery, flaky, and fluffy morsels of heaven that just happen to be Gluten Free Strawberry Shortcakes! They are homemade, from scratch with our buttermilk biscuits and whipped cream but only take 45 minutes to make...truly THE BEST. With little pockets of buttery goodness topped with fresh strawberries, they will steal the spotlight at any meal.
Servings: 10 shortcakes
Calories: 453kcal
Ingredients
- ⅓ cup brown rice flour
- ⅓ cup sorghum flour
- ½ cup tapioca starch
- ½ cup potato starch
- 2 tablespoons almond flour
- 2 tablespoons arrowroot
- 1 tablespoon coconut flour
- 4 teaspoons baking powder
- 1 teaspoon gelatin
- 1 teaspoon xanthan gum
- 1 teaspoon Realsalt
- ⅔ cup butter cold
- ½ cup buttermilk
- ½ cup sour cream
- 1 teaspoon apple cider vinegar
- ¼ cup sprinkling sugar
Strawberries & Whipped Cream
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 pint fresh strawberries
- ¼ cup sugar
Instructions
- Preheat oven to o 450°. In a stand mixer, combine all dry ingredients (as shown in photo 1). Using a cheese grater on large or coarse size, grate butter into flours (as shown in photo 2) and mix until crumbly.
- Add the buttermilk, sour cream and vinegar (as shown in photo 3). Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes (as shown in photo 4).
- Shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1”-1 ½" thick and cut into rounds with a biscuit cutter.
- Gather remaining dough and use your hands to create another disc. Cut more biscuits out and top with sprinkling sugar. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.
- Meanwhile, place heavy whipping cream in a stand mixer and whip until starting to thicken, about 2 minutes then stop and add the powdered sugar a little at a time and continue whipping until stiff peaks form and you have a beautiful whipped cream
- Remove stems from strawberries and sliced into discs then in half and sprinkle with ¼ sugar, stir then let rest until you are ready to assemble your cakes
- Assemble strawberry shortcakes with a biscuit cut in half then layered w/ whipped cream & strawberries
Video
Notes
You can make the biscuit dough ahead of time and freeze or refrigerate when you're ready to serve. Let the dough rounds flash freeze on a siliconed lined baking mat for roughly 30 minutes or until hard. Then, transfer to a ziplock baggie or airtight container and freeze for up to 3 months. Store leftover gluten free buttermilk biscuits in an airtight container after they've cooled to room temperature. Reheat in the oven at 300 degrees until warm and top with whipped cream and strawberries.
Nutrition
Serving: 1biscuit | Calories: 453kcal | Carbohydrates: 37g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 377mg | Potassium: 424mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1175IU | Vitamin C: 29mg | Calcium: 148mg | Iron: 1mg
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