45-Minute Fluffy Gluten Free Strawberry Shortcakes

5 from 2 votes

Published: Sep 20, 2026 by Chandice Probst · This post may contain affiliate links · 4 Comments

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.

many gluten free strawberry shortcakes topped with whipped cream and sliced strawberries

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 strawberry shortcakes ingredients with a label over the photo with ingredients

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.

gluten free buttermilk biscuit dry dough ingredients in a silver bowl — Simple whisk of the dry ingredients ensures they are combined before adding butter

gluten free buttermilk biscuit dough ingredients with grated butter in a silver bowl — Be sure to grate the butter COLD into the dry ingredients

gluten free buttermilk biscuit dough mixed in a bowl — Add the remaining wet ingredients and BARELY mix until just combined (over mixing makes hard biscuits)

gluten free buttermilk biscuit dough rolled into a rectangle — Remember to barely combine here as well to keep biscuits soft, just gather into a rectangle with your hands and gently shape

gluten free buttermilk biscuit dough being cut with a circle cutter — Cut your biscuits then gather remaining dough together into another disc then cut the rest (again, DON'T OVERWORK THE DOUGH)

homemade buttermilk biscuits on a baking sheet golden and baked — Top with butter and sugar then bake until golden brown

homemade whipped cream in a bowl — Homemade whipped cream is KEY to strawberry shortcakes and it is so simple with heavy cream whipped up perfectly

sliced strawberries on a plate — I love to add the sugar to my strawberries and set them aside while I assemble the shortcakes to bring out the natural juices

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.