What's better than a gluten-free strawberry shortcake in the summer? This recipe for gluten-free strawberry shortcake is so easy to make and foolproof! It's super easy because the dough is made in the food processor which saves time. It's the perfect summer recipe for any celebration!
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The shortcakes hold up well in the oven without crumbling. They're the perfect mix of chewy and crispy that goes so well with sweet berries and fresh whipped cream. The best part? Nobody would even guess it's gluten-free.
The fresh juicy strawberries are sweetened with granulated sugar and orange juice. But the secret ingredient is strawberry preserves. The preserves add an extra oomph of strawberry flavor that is the piece de resistance!
If you're looking for more strawberry recipes, you've come to the right place. Check out my berry galette and my strawberry torte.
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The Ingredients Needed For Strawberry Shortcake
- Fresh Ripe Strawberries: fresh strawberries are necessary for a strawberry shortcake. I quarter mine in this recipe.
- Strawberry Preserves: I use Bonne Maman strawberry preserves.
- Granulated Sugar
- Fresh Orange Juice: I love using orange juice instead of lemon juice in this recipe.
- Heavy Whipping Cream: Necessary!
- Salt: I always use Redmond's Real Salt.
- Baking Powder
- Butter: cold, unsalted, cubed
- Gluten-Free Flour: I used King Arthur's Gluten-Free Flour in this recipe. It's on sale right now!!
See recipe card for quantities.
How to Make Gluten-Free Strawberry Shortcake
Shortcake
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a food processor, combine gluten-free flour, salt, sugar, and baking powder. Pulse the flour mixture a few times.
Pour the heavy cream into the mix master while pulsing. Stop when all the cream is combined.
Slowly add the cubes of cold butter while pulsing the food processor. Stop when the dough forms a rough ball.
Roll the ball onto a floured surface and work into a ½ inch thick circle. Use a 3-inch circular cookie cutter to cut out the cakes.
Line the cakes on the prepared baking sheet with the edges all touching each other. No need to space them out.
Brush the tops of each cake with a tiny bit of heavy cream. Use 1 teaspoon of heavy cream for all the cakes combined.
Chill the prepared baking sheet in the freezer for 15 minutes. Then, bake for 20 minutes.
The tops should be golden brown when done.
Strawberry Topping
Combine the strawberries, strawberry preserves, granulated sugar, and fresh orange juice in a large bowl. Stir. Cover with plastic wrap and store in the refrigerator for at least 30 minutes before serving.
Whip the 1 cup of heavy cream using an electric mixer fitted with the whisk attachment. Add 1 tablespoon granulated sugar. Stop when the cream forms soft peaks.
Assembly
Place a shortcake on the plate and top with berries and whipped cream. Top with another shortcake and top with berries and whipped cream.
Hint: Bake the shortcakes close together (the edges touching) so they rise a bit.
Substitutions
- Strawberries - you may replace the strawberries with peaches, blueberries, or raspberries instead. Pretty much any summer fruit will work.
- Heavy cream - you may substitute the heavy cream in the shortbread dough with almond milk. Almond milk will not be a good substitute for the whipped cream on top, though.
Variations
- Vanilla Extract - add a teaspoon of vanilla extract to the whipped cream.
- Dairy-Free Whipped Cream - use dairy-free whipped cream instead of heavy whipped cream.
- Additional Strawberries - you may make additional strawberries if you want extra!
Equipment
- Round Cookie Cutter - I use this set all the time.
- Rolling Pin - great to use for this recipe. You can also use a wine bottle.
- Cookie Sheet - needed for baking the cookies.
- Precut parchment paper - a must-have for any home cook or home baker.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Spatula - I love this spatula because it's very sturdy.
- Electric Mixer - this one is such a pretty blue color!
How Do I Store Strawberry Shortcake?
Store the shortcakes in an airtight container at room temperature. Store the berries in an airtight container in the refrigerator. Store the whipped cream in an airtight container in the refrigerator. Everything should be stored in separate containers.
How Do I Make Whipped Cream?
Whip the 1 cup of heavy cream using an electric mixer. Add 1 tablespoon granulated sugar. Stop when soft peaks form. If you like your whipped cream thicker, don't stop mixing until stiff peaks form.
You can also use a jar with a lid. Shake for about 15 minutes until the whipped cream is stiff.
Top tip
Use a round cookie cutter to make sure all the shortcakes are the same. I use this set HERE.
Traditional Gluten-Free Strawberry Shortcake
Equipment
Ingredients
For the Shortcakes:
- 4 cups gluten-free flour blend one that contains xanthan gum
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cubed
- 1¼ cups heavy cream plus extra for brushing
For the Strawberry Topping:
- 3 cups fresh strawberries hulled and quartered
- ⅓ cup granulated sugar
- 2 tablespoons strawberry preserves
- 1 tablespoon fresh lemon juice or orange juice
For the Whipped Cream:
- 1½ cups heavy cream chilled
- 2-3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the Shortcakes:
- Preheat oven to 425°F (not 450°F - too hot for gluten-free). Line a baking sheet with parchment paper.
- In food processor, pulse together flour, sugar, baking powder, and salt.
- Add cold butter cubes and pulse 8-10 times until mixture resembles coarse crumbs with some pea-sized butter pieces.
- With processor running, pour in cream through feed tube. Process just until dough comes together - don't overmix.
- Turn dough onto lightly floured surface. Gently pat (don't roll heavily) into a ¾-inch thick circle.
- Cut straight down with floured 3-inch cutter. Gather scraps, re-pat, and cut again.
- Place shortcakes 2 inches apart on baking sheet (they need space to expand).
- Brush tops lightly with cream. Refrigerate for 15 minutes.
- Bake 18-22 minutes until golden brown and a toothpick comes out clean.
- Cool on wire rack for 10 minutes.
Prepare Strawberries:
- Combine strawberries, sugar, preserves, and lemon juice in bowl.
- Gently mash about ¼ of the berries to release juices.
- Cover and refrigerate at least 30 minutes (up to 2 hours).
Make Whipped Cream:
- Using electric mixer, whip cold cream, sugar, and vanilla until soft peaks form.
- Don't overbeat or it will become grainy.
Assembly:
- Split each shortcake horizontally. Place bottom half on plate, top with strawberries and juice, add whipped cream, then crown with top half. Add more berries and cream if desired.
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