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    Home / Desserts / Cakes & Cupcakes

    Gluten-Free Strawberry Shortcake

    Published May 29, 2022

    Jump to Recipe Print Recipe

    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!

    A gluten-free strawberry shortcake on a plate with glistening strawberries, swirls of cream, and a craggy golden biscuit

    When berries are in season, it's hard to go wrong with GF shortcake. Tender biscuits sop up rich berry juices all wrapped up in a blanket of velvety whipped cream. I have a favorite recipe for GF 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.

    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.
    ingredients for shortcake biscuits arranged on a light blue-gray surface

    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 GF Shortcake

    Whisk together the flours, baking powder, and salt. Add the butter slices.
    butter cut into the flour mixture to form small peas
    Work in the butter to form pea-sized butter bits.
    gluten-free shortcake biscuit dough, mixed in a bowl
    Whisk together the egg, cream, and vanilla and work them into the flour/butter mixture until the dough forms large clumps.
    a round of biscuit dough on a floured cutting board
    Shape the dough into a round, chill, then place on a floured surface.
    biscuits being cut from a round of dough with a metal biscuit cutter
    Use a biscuit cutter or glass to cut out cute little biscuits.
    unbaked almond flour biscuits on a baking sheet brushed with cream and sugar
    Place the biscuit on a rimmed baking sheet lined with parchment paper. Brush the tops with cream and sprinkle with sugar.
    baked almond flour biscuits cooling on a wire rack
    Bake until golden and cracked on top, then let cool.
    Wide, three-quarter angle shot of a shortcake on a cute speckled white plate with two spoons and a linen next to it.
    Top with whipped cream and lightly sweetened strawberries. Devour!

    Dietary Preferences

    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.

    A gluten-free strawberry shortcake sits on a speckled plate with a spoonful taken out in a way that makes you want to dive right in!

    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!

    More Strawberry Recipes

    • Gluten-Free Strawberry Cake
    • Gluten-Free Strawberry Rhubarb Crumble
    • Gluten-Free Strawberry Rhubarb Galettes

    More Shortcake & Biscuit Recipes

    • Nectarine Shortcakes
    • GF Blackberry Ricotta Shortcakes
    • Almond Flour Cobbler

    *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.*

    5 from 5 votes

    Gluten-Free Strawberry Shortcake

    Print Recipe Pin Recipe
    Buttery biscuits meet billows of whipped cream and ripe berries in this easy gluten-free strawberry shortcake recipe. See the recipe notes for dairy-free, vegan, and paleo options!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Chilling time: 30 minutes
    Total: 1 hour 15 minutes
    Servings: 6 servings

    Ingredients

    Gluten-Free Biscuits

    • 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

    GF Shortcakes

    • 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

    Instructions

    Gluten-Free Biscuits

    • 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.

    Shortcakes

    • 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.

    Notes

    I use Bob's Red Mill flours for these biscuits. See below for substitution suggestions for the individual flours. If you prefer, you can use any all-purpose gluten-free flour blend in place of some or all of the flours by weight. 
    *Sweet rice: Can sub by weight GF all-purpose flour such as Bob's Red Mill or cassava flour
    **Blanched almond: Can sub by weight almond meal, hazelnut flour, or millet, sorghum, or tiger nut flour for nut-free
    ***Oat: Can sub by weight buckwheat, teff, or chestnut flour
    ****Tapioca: Can sub by weight arrowroot or corn starch
    *****Sugar: Can sub ¼ cup + 1 tablespoon (50 g) maple sugar or coconut sugar
    Do-Ahead: The dough can be made up to 1 day ahead and shaped, wrapped, and chilled until needed. Or freeze the cut dough rounds for longer storage and bake from frozen, increasing the bake time as needed. Baked biscuits can also be cut in half and frozen. Rewarm before serving. 
    Variations
    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!
    Paleo Shortcakes: (I haven't tested this yet, so proceed at your own risk!) Omit the sweet rice and oat flours, using 1 cup each cassava and almond flours, plus the tapioca flour. Use coconut sugar or maple sugar in place of granulated. Use chilled full-fat coconut milk or cream instead of heavy cream.
    Any-Fruit GF Shortcakes: Use blackberries, blueberries, raspberries, peaches, nectarines, plums, or strawberry rhubarb compote instead of (or in addition to) strawberries.
    Herbaceous Shortcake: Add fresh herbs to the fruit such as slivered mint, basil, lemon balm, lemon verbena, tarragon, or a little minced thyme or rosemary for a flavor twist. 
    Boozy Shortcake: My dad used to add a splash of Triple Sec or other orange liqueur to the strawberries for shortcake and it's lovely here! Or use another favorite spirit such as GF whiskey, brandy, or rum. 
    Lemon Ginger Strawberry Shortcake: Add ½ cup / 75g finely chopped candied ginger + zest of 1 large lemon to the dough after cutting in the butter. 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    « Gluten-Free Madeleines
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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Diane says

      June 15, 2022 at 6:10 am

      I’m excited to try this! When you sub 6 TB of full fat coconut milk into the batter for the cream, do I use only the cream part or shake the can and use the coconut milk? Thanks!
      Diane

      Reply
      • Alanna Taylor-Tobin says

        June 15, 2022 at 1:29 pm

        That's a great question! I would shake up the can really well, open the can to make sure it's well-combined and smooth, and then chill it until cold. Then use the well-combined, chilled coconut milk. I think the liquid will help hold the scones hold together, where just the creamy part might be too dry and make the scones more crumbly. Please let me know if you try it! I haven't tested it this way myself yet. :)

        Reply
    2. Ashley says

      June 19, 2022 at 8:30 am

      I wasn’t sure when the initial flour mixture is supposed to go in the fridge and for how long because it only says remove from fridge but not when to put it in.

      Reply
      • Alanna Taylor-Tobin says

        June 28, 2022 at 7:21 am

        Thanks for catching that - updated!

        Reply
    3. Alexander says

      July 12, 2022 at 12:11 pm

      Should these be cut and baked while the dough is still cold from being refrigerated? Although scrumptious, mine all cracked and fell apart.

      Reply
      • Alanna Taylor-Tobin says

        July 12, 2022 at 4:26 pm

        Oh no, I'm sorry to hear that! Did they crack and fall apart before baking or after? Happy to help troubleshoot!

        If the dough was dry when you were working with it, you may need to add more cream to help it stick together. When baked, they're delicate when warm but they should firm up after cooling.

        I'm glad you loved them regardless!

        Reply
        • Alexander says

          July 14, 2022 at 10:01 am

          I reduced a bit of the sugar in the recipe and perhaps that contributed to it…? They cracked while baking and then did turn out a bit dry and crumbly once fully cooled, although beautiful and enjoyed thoroughly. Thank you for any suggestions! King Arthur baking hotline shared that I could reduce the sugar by half for any scone recipe but perhaps not here…?

          Reply
          • Alanna Taylor-Tobin says

            July 16, 2022 at 9:39 pm

            Hi Alexander, ah that makes sense! The sugar melts in the oven and acts like a liquid ingredient. Next time, try adding extra cream to make up for lowering the sugar. You could also try adding a little ground flax seed to help the biscuits hold together betteer. I'm not sure whether the sugar adds stickiness or not. They are a bit on the delicate side!

            Reply
    4. Solange says

      August 14, 2022 at 5:32 pm

      Could I use this recipe for dairy-free ‘buttermilk’ biscuits as well? I loved how this turned out for shortcakes and am wondering if plant milk/cream plus apple cider vinegar would make for a component to have it happen. Any suggestions? Also, I would love to do a spinach galette using your gluten-free galette dough and am wondering if you have a spinach filling for referencing or any ideas for creating the perfect one. Your gluten-free spinach quiche was so, so delicious and the crust was so incredible- I made it three times in a row and devoured it completely. Simply divine!

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
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