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. Bonus points if the whipped cream (and while we are at it, the berries and butter) are infused with a little booze.

Easy gluten free strawberry shortcake recipe made with Greek yogurt and oatmeal. Fluffy, tender shortcakes that taste like the real-deal! The perfect summer dessert and delicious with fresh strawberries, peaches, blueberries, or any of your favorite summer fruits.

This recipe is sponsored by Bob’s Red Mill.

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 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), and now that I have several close friends with gluten intolerances, including the friend with whom I go fresh strawberry picking every summer, I wanted to see if I could create a gluten free strawberry shortcake recipe that my friends could enjoy too.

Meet fluffy, FABULOUS strawberry shortcake success!

Fluffy and tender gluten free strawberry shortcake. Easy recipe that makes tender, perfect shotcake every time!

A Tender Gluten Free Strawberry Shortcake Recipe

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 restrict their diets.

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 and 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—try them and you’ll love them too!), I worried either would be too heavy for a shortcake.

Instead, I set my sights on another wonderful, gluten-free whole grain: oats. Jackpot!

Tender, biscuit style gluten free strawberry shortcake made with oatmeal

Not only did the oats yield melt-in-your mouth tender shortcakes, the nutty flavor of the oatmeal was sublime paired with the berries and cream. I used brown sugar in the recipe to enhance the oats’ flavor, then sprinkled a few extra oats on top for a welcome pop of texture.

Listen carefully: if you are baking for someone who has celiac not all oats are actually gluten free. While oatmeal is gluten free naturally, it is important to find CERTIFIED gluten free oats, as those that are not could have been contaminated at the factory level.

For true gluten free baking, I buy and recommend Bob’s Red Mill Gluten Free Rolled Oats. They are certified, are what my friends with celiac buy, and on a deeper level, I love and support Bob’s Red Mill’s company mission. Bob’s doesn’t cut corners when manufacturing its products and prioritizes nutritional content over mass production.

Easy gluten free strawberry shortcake recipe

I also adore Bob, the company’s founder. I’ve met him in person (he’s sweet and inspiring at the same time), and if you are in to podcasts, last month he recorded an episode for one of my personal favorites, How I Built This.

In addition to oats, 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.

If you don’t actually need the strawberry shortcakes to be gluten free, you can make this recipe with regular all-purpose flour and still enjoy the oatmeal shortcake flavor (it’s wonderful!).

Easy Gluten Free Strawberry Shortcake. Tender, fluffy, and perfect for any summer fruit!

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

Easy gluten free strawberry shortcake recipe made with Greek yogurt and oatmeal. Fluffy, tender shortcakes that taste like the real-deal! The perfect summer dessert and delicious with fresh strawberries, peaches, blueberries, or any of your favorite summer fruits.

Gluten Free Strawberry Shortcake

5 from 7 votes
Tender biscuit-style gluten free strawberry shortcakes. Easy recipe that melts in your mouth! Fluffy and perfect for any summer fruit.

Prep: 20 mins
Cook: 20 mins
Total: 50 mins

Servings: 6 shortcakes



  • tablespoons cold unsalted butter  1 stick, cubed
  • 1/3 cup nonfat milk or any milk you like, plus additional for brushing the top
  • 1/3 cup plain nonfat Greek yogurt
  • 1 1/2 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
  • cup plus 1 tablespoon Bob’s Red Mill Gluten Free Rolled Oats divided
  • 1/3 cup light brown sugar
  • tablespoon baking powder I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • Sparkling or turbinado sugar for topping (optional)


  • 1 pound fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon Grand mariner optional but so delicious
  • Whipped cream


  • 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.


  • 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.


Serving: 1shortcake, topped with 1/4 cup sliced strawberriesCalories: 382kcalCarbohydrates: 49gProtein: 9gFat: 17gSaturated Fat: 10gCholesterol: 42mgSodium: 533mgFiber: 3gSugar: 14g

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I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! For more healthy recipe inspiration, coupons, or to find a store that carries Bob’s Red Mill products near you, visit

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This looks and sounds so good! Matt will be excited because GF desserts are far and few between when we dine out, so we enjoy baking them at home. This looks perfect and oh-so summery.

  2. This looks perfect to make with all the fresh strawberries right now! I love that you used Greek yogurt in them!

    1. 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!

  3. Strawberry shortcake is my favorite summer dessert! Super excited to try this version with oats…and Greek yogurt too?! Healthy AND delicious! :)

  4. Hello. Can you use 1/2 the amount of coconut oil versus butter for the fat? Have you ever tried that?

    1. 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.

    2. 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:) 5 stars

      1. I’m so pleased that you enjoyed the recipe, Laurie! Thank you for sharing this kind review!

  5. Strawberry shortcake is one of my favorite desserts ever. But when you mentioned slathering butter on it, I swooned. I can’t believe I’ve never done that. I’m not a gluten free eater, but this shortcake recipe sound incredible! I wish I was eating it right now!5 stars

    1. Danielle, once you try it with a little bit of butter, it is soooo hard to go back! I hope you enjoy the recipe if you do try it, thank you!

  6. 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.5 stars

  7. 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

    1. 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!

  8. 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. 5 stars

  9. 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!5 stars