Gluten Free Strawberry Shortcake! Because where I come from, summer isn’t summer until you have a fluffy, sweet slice of shortcake slathered in butter, smothered in fresh strawberries, and topped off with a cloud of real-deal whipped cream.
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A Gluten Free Take on a Classic Summer Dessert
Growing up, my Grammy made us the most ethereal strawberry shortcake every Fourth of July.
We’d add blueberries and whipped cream for a patriotic red-white-and-blue look, then climb on top of her roof to watch fireworks light the sky all across the city.
Go-getting oldest child that I am, I always claimed the biggest slice of shortcake and went back for seconds.
I still make my Grammy’s shortcake recipe every year (it’s the one called for in this Peach Shortcake recipe), however now that I have several close friends with gluten intolerances, I wanted to see if I could create a gluten free strawberry shortcake recipe that my friends could enjoy too.
Meet fluffy, FABULOUS gluten free shortcake success!
5 Star Review
“Excellent recipe! Even those that are not gluten free loved the flavor of the biscuit”
— Catherine —
Flour Options for Gluten Free Strawberry Shortcake
I’ll be the first to admit that when I see a baked good labeled “gluten free,” I am skeptical. Many of the gluten free desserts I’ve tried are heavy, crumbly, and dry.
Not these shortcake beauties. I’d proudly serve them to anyone, not just those who need to modify their diets with gluten free recipes.
In my quest to create a gluten free strawberry shortcake that could hold its own against the classic, tender, biscuit-like shortcake I grew up with, I considered many alternatives, and read dozens of recipes.
Since wheat flour was out, I knew I needed to look at gluten free flours.
Two options included:
- Gluten free strawberry shortcake with coconut flour
- Gluten free strawberry shortcake with almond flour.
While I love both of these flours (as evidenced by my collection of coconut flour recipes and almond flour recipes), I worried either would be too heavy for a shortcake.
Instead, I set my sights on another wonderful, gluten-free whole grain: oats.
JACKPOT!
How to Make Gluten Free Strawberry Shortcake
These melt-in-your-mouth tender shortcakes have a slightly nutty flavor thanks to the oats which pair beautifully with the strawberries and cream.
Ingredients
- Gluten Free Baking Flour Blend. I also used Bob’s Red Mill’s Gluten Free 1:1 Baking Flour, which can be swapped cup-for-cup with all-purpose flour in many recipes. It’s perfect for adapting your current baking favorites to be gluten free.
- Rolled Oats. I love the wholesome, nutty flavor the oats lend these shortcakes. I like to sprinkle extra oats on top prior to baking for added texture (I do the same trick with these Healthy Pumpkin Muffins).
- Butter. Helps to make the shortcakes tender and flaky.
- Greek Yogurt and Milk. Adds moisture and fat for additional tenderness.
- Brown Sugar. The rich molasses flavor of the brown sugar enhances the nutty flavor of the oatmeal in these shortcakes.
- Strawberries. A shortcake’s natural costar. I sprinkle my berries with a bit of sugar which helps to release their natural juices prior to serving.
- Grand Marnier. Totally optional, but totally delicious. I like to add a tablespoon to my strawberries while they marinate with the sugar. I’m also guilty of adding a bit to the whipped cream before serving too.
- Whipped Cream. An essential creamy final touch to any shortcake.
Directions
- Preheat the oven to 425 degrees F.
- Toss the strawberries with granulated sugar, and Grand Marnier then chill.
- Make the shortcakes by cutting the cold butter into the dry ingredients and then gradually adding the wet ingredients to the mixture. Take care not to over mix !
- Shape the dough into 6 equal squares and brush with milk, oats, and sparkling sugar.
- Bake until golden, remove and let cool.
- To serve, slice the shortcakes in half and top (generously) with berries and whipped cream. Enjoy!
Other Favorite Strawberry Breakfasts and Desserts
Make Ahead and Storage Tips
- To Store. Store leftovers at room temperature for up to 2 days.
- To Freeze. Freeze in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator.
- To Make Ahead. The macerated strawberries taste even better as they sit and can be prepared 1 day in advance.
Recommended Tools to Make Gluten Free Strawberry Shortcake
- Food processor (the easiest way to make any kind of flakey, buttery dessert, from pie crust, to scones, to these gluten free shortcakes)
- My favorite all-purpose baking sheets
- Pastry brush
Gluten Free Strawberry Shortcake
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Ingredients
FOR THE SHORTCAKES:
- 8 tablespoons cold unsalted butter 1 stick, cubed
- ⅓ cup nonfat milk or any milk you like, plus additional for brushing the top
- ⅓ cup nonfat plain Greek yogurt
- 1 ½ cups 1:1 Bob’s Red Mill Gluten Free Baking Flour Blend or regular all-purpose flour if you do not need the shortcakes to be gluten free
- 1 cup old fashioned rolled oats divided
- ⅓ cup light brown sugar
- 1 tablespoon baking powder I recommend aluminum free
- ½ teaspoon kosher salt
- Sparkling or turbinado sugar for topping (optional)
FOR SERVING:
- 1 pound fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon Grand mariner optional but so delicious
- Whipped cream
Instructions
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Prepare the strawberries for topping: In a small bowl, stir together the sliced strawberries, granulated sugar, and Grand marnier. Refrigerate until you are ready to serve.
- Make the shortcakes: Cut the butter into a small dice and place it in the freezer. In a small bowl or liquid measuring cup, whisk together 1/3 cup milk and Greek yogurt and place it in the refrigerator.
- In the bowl of a food processor fitted with a steel blade, pulse together the 1:1 flour blend, 1 cup of the oats, brown sugar, baking powder, and salt. Briefly pulse twice to combine. Scatter the butter pieces over the top. Pulse until mixture forms crumbs the size of large peas. Pour in the milk/Greek yogurt mixture and pulse until the dough is just combined and holding together. It will be crumbly but should hold together when pressed. If it seems too dry, sprinkle another tablespoon of milk over the top and pulse again. Do not over mix and stop pulsing as soon as the dough comes together.
- On a lightly floured surface, pat dough into 3/4 inch thick rectangle. Brush lightly with milk. Gently lift one of the shorter sides of the rectangle and fold the dough in half, as if you were closing a book (you want the dough to form a rough square). With a serrated knife, cut dough into 6 squares. Transfer the cut shortcakes to the prepared pan. Brush lightly with more milk, then sprinkle with the remaining 1 tablespoon oats and sparkling sugar.
- Bake the shortcakes for 18 to 20 minutes, until nicely golden. Transfer to a wire rack and let cool for 10 minutes.
- To serve: split each shortcake in half. Stir the strawberry mixture then spoon a generous portion over the top. Add a dollop of three of whipped cream. DEVOUR.
Video
Notes
- Store leftovers at room temperature for up to 2 days or freeze airtight for up to 2 months. Let thaw overnight in the refrigerator.
- The macerated strawberries taste even better as they sit and can be prepared 1 day in advance. Leftover berries will keep for a few days in the refrigerator.
Nutrition
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Will oat flour work instead of oats since it’s being processed anyways?
Jeri, I haven’t tried the recipe that way—oat flour will be even more finely ground, but I think you could experiment. If you decide to try the recipe that way, I’d love to hear how it comes out!
Hello. Can you use 1/2 the amount of coconut oil versus butter for the fat? Have you ever tried that?
Tracey, I am afraid I haven’t! You would need to use the same amount (vs. half) coconut oil. I also don’t think it would make the shortcakes as flakey. If you need a non-dairy alternative, I would suggest looking for a vegan butter substitute. You could also try using very cold vegetable shortening.
I made these tonight; they just came out of oven. I measured exactly & had to add about 5-7 tbsp xtra milk. I didn’t have greek so I used Australian yogurt which is even thicker so maybe that’s why? But they still came out great& I veganized them with organic vegan butter& oat milk:)
I’m so pleased that you enjoyed the recipe, Laurie! Thank you for sharing this kind review!
Made this for our 4th of July barbecue and it was a total hit. No one even knew it was GF. Thanks for a great recipe! I’ve shared it with many friends since.
Ashley, I am SOOOO happy to hear this, thank you!
These sound amazing. My husband does have celiac disease and avoids all oatmeal to be safe. Would the recipe still work minus the oatmeal? Thanks
Hi Meg, I have not experimented without the oats, but you could try using additional gluten-free flour instead. I hope you enjoy if you decide to give it a try!
Excellent recipe! Even those that are not gluten free loved the flavor of the biscuit.
Thanks for taking the time to leave this review, Catherine! I’m glad everyone enjoyed it!
This is the best short cake ever. For a party, I made this GF recipe along with regular shortcake. When I tasted how delicious these were, I only served these. Everyone loved them. This will be my go-to recipe for one of my favorite summer time desserts. Highly recommend.
YAY! I’m so happy this was a hit, Jan! Thank you for taking the time to leave this kind review!
Love this recipe! This is a new favorite that I hope to make all summer with different fruits. I like the use of oats and yogurt – the oats give a nutty, rich flavor which is delicious!
I’m so pleased that you enjoyed the recipe, Jessie! Thank you for sharing this kind review!
I’ve now made this four times this summer. SO good!
I’m so happy that you’ve enjoyed it, Jessie! Thank you for sharing this kind review!
Hi! what can I substitute for Greek yogurt. I am vegan/vegetarian and tofu is also not an option. I f you have any Ideas that would be great
Hi Alexis, I’ve only tested the recipe as is, so I am unsure of what to substitute for the Greek yogurt. Maybe try a plant based yogurt or sour cream. If you decide to experiment, I’d love to know how it turns out!
They came out amazing! I am gluten free not for a fad diet but because i have MS and what is inflammatory. So hard to find good gluten free recipes , so i thank you very much.
Hi Jenna! So glad you enjoyed the recipe! Thank you for this kind review!
It is strawberry season already in North Carolina and we picked a quart this week. I tried this recipe last night, and it was great!
So glad to hear you enjoyed it, Lisa!