Buttery almond flour biscuits meet billows of whipped cream and ripe berries in this easy gluten-free strawberry shortcake recipe.
With dairy-free, vegan, naturally sweetened options!
When berries are in season, it's hard to go wrong with shortcake. Tender biscuits sop up rich berry juices all wrapped up in a blanket of velvety whipped cream. I have a favorite recipe for gluten-free strawberry shortcake in my book made with ricotta biscuits, honey, and tarragon. But I'm excited to share this more classic version today!
This gluten-free strawberry shortcake recipe is based on my gluten-free almond flour scones. The same buttery dough gets formed into round biscuits, baked until golden and craggy, and smothered with berries and whipped cream. Or try whipped mascarpone or whipped crème fraiche.
Play around with different fruit, different types of dairy (non-dairy options below!), or add your favorite scone mix-ins such as chopped candied ginger or citrus zest. More flavor suggestions below!
Ingredients and Substitution Suggestions
- Butter makes these biscuits rich and tender. Use plant butter for dairy-free.
- Sugar adds subtle sweetness. For refined sugar-free, sub maple sugar, coconut sugar, or another granulated sweetener of your choice.
- Egg adds additional structure. Wheat biscuit recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, make a flax egg (see recipe notes, below!)
- Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
- Baking powder lightens the dough.
- Salt and vanilla sharpen the flavors.
- Strawberries combined with the sweetener of your choice (sugar, honey, maple syrup, etc.) form a juicy melange. Use any ripe fruit you like: other berries, peaches, nectarines, apricots, or plums are all lovely choices. Or try my strawberry rhubarb chia jam for a twist.
- Lightly sweetened whipped cream contrasts beautifully with ripe berries and buttery biscuits. For dairy-free, use rich coconut yogurt such as Culina or Cocojune, or make whipped coconut cream.
Flours for GF Shortcake
A trio of flours, plus some tapioca starch, creates a dreamy texture that's crisp on top and tender in the middle. I've given lots of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.
- Blanched almond flour provides protein, structure, and richness. Sub almond meal or another nut or seed meal. For nut-free, sub tiger nut flour or millet flour.
- GF oat flour makes the dough tender and delicate. Sub sorghum, chestnut, teff, or buckwheat flour.
- Sweet rice flour helps stick the dough together. Sub cassava flour or GF AP flour.
- Tapioca starch makes these biscuits light and pillowy. Sub arrowroot starch.
How to Make Gluten-Free Shortcake
Dairy-Free Gluten-Free Shortcake
Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream in the biscuits. Use coconut yogurt or coconut whipped cream in place of the whipped cream.
Egg-Free Gluten-Free Shortcake
Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg.
Vegan Gluten-Free Shortcake
Combine the dairy-free and egg-free variations above!
Any-Fruit GF Shortcakes
Use blackberries, blueberries, raspberries, peaches, nectarines, plums, or strawberry rhubarb compote instead of (or in addition to) strawberries.
GF Strawberry Shortcake for Everyone
However you made this gluten-free shortcake recipe, I hope you love it as much as I've loved sharing it!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free strawberry shortcake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Strawberry Shortcake with Almond Flour BiscuitsPrint Recipe Pin Recipe
- ⅔ cup (110 g) sweet white rice flour*
- ⅔ cup (75 g) blanched almond flour**
- ⅔ cup (69 g) GF oat flour***
- 3 tablespoons (22 g) tapioca flour****
- ¼ cup (50 g) organic granulated sugar*****
- 2 ½ teaspoons (7 g) baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons (85 g) cold unsalted butter, sliced ⅛-inch thick
- 6 tablespoons (90 ml) heavy cream, more as needed
- 1 large egg
- 1 teaspoon GF vanilla extract
- 1 pound ripe strawberries, hulled and sliced
- 2 tablespoons sugar or other sweetener (to your taste)
- 1 cup (235 ml) cold heavy whipping cream
- 2 teaspoons sugar or other sweetener (more to your taste)
- ½ teaspoon vanilla extract
- In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.
- Add the butter slices. Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas. Chill until needed.
- Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.
- Remove the flour mixture from the refrigerator. Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.
- Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 ½ inches across and ⅞ inch high. Don't worry about overworking the dough since there isn't any gluten to toughen here!
- Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.
- When ready to bake, position a rack in the upper third of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the bottoms from over-browning.
- Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Use a 2½-inch biscuit cutter to cut the dough into 4 biscuits. Press the scraps together, form into ⅞-inch high oval, and cut out two more biscuits (or more if you have more dough leftover).
- Place the biscuits on the prepared baking sheet. Brush the tops with a little cream and sprinkle with a little sugar.
- Bake the biscuits until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.
- Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes.
- Meanwhile, toss the berries with the sugar and let sit until juicy, tossing occasionally, 15-30 minutes.
- Place the cream in the chilled bowl of a stand mixer (or in a large bowl if you're using a whisk or electric beater). Add the sugar and whip on high until the cream holds soft peaks. Beat in the vanilla. (If you accidentally overwhip the cream and it starts to look curdled, don't fret. Gently fold in a big splash of unwhipped cream and it should smooth back out again.)
- Carefully cut the biscuits in half crosswise (I like using a small serrated knife.) Place the bottom half of a biscuit on a plate and top with a big dollop of cream. Spoon the berries and their juices over the cream and top with the biscuit top. Serve right away.