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.
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.
Instead, I set my sights on another wonderful, gluten-free whole grain: oats.
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.
- 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.
- 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
FOR THE SHORTCAKES:
- 8 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
- 1 cup plus 1 tablespoon Bob’s Red Mill Gluten Free Rolled Oats divided
- 1/3 cup light brown sugar
- 1 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.
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