Gluten Free Strawberry Shortcake
Easy gluten free strawberry shortcake made from scratch! These gluten free shortcakes are flakey, sweet, and perfectly tender. Top with strawberries and regular or coconut whipped cream! Dairy free options included.
Prep: 20Cook: 15Total: 35 minutes
Servings: 8 1x
Ingredients
Strawberries:
- 3 cups fresh sliced strawberries
- 3 tablespoons coconut sugar or organic cane sugar
Biscuits:
- ¾ cup canned coconut milk
- 1 tbsp lemon juice
- 6 tablespoons butter, ghee, or dairy free alternative, cubed and cold
- 2 ¼ cups gluten-free all purpose baking flour (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 5 tablespoons coconut sugar or organic cane sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- Whipped cream or coconut whipped cream
Instructions
- Prep: Place the strawberries and sugar in a medium bowl and stir to combine. Cover and refrigerate to let the juices release. To make coconut milk buttermilk, combine the coconut milk and lemon juice in a liquid measuring cup and let it stand in the refrigerator for 5-10 minutes. Cubed your butter and place in the freezer for 10 minutes so it gets nice and chilled.
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cut the butter: In a large bowl, whisk together the gluten free flour, coconut sugar, baking powder, and sea salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter, fork, or your hands. Continue to cut the butter into the flour until it resembles small pebbles.
- Make the batter: Pour the buttermilk, whisked egg, and vanilla extract into the flour mixture and fold everything together with a flexible spatula until evenly combined. The dough will be thick and slightly sticky.
- Bake: Using a large cookie or ice cream scoop, drop eight balls of dough onto the prepared baking sheet, placing them about two inches apart. Flatten the biscuits slightly with the back of a spoon and gently shape them into rounds if necessary. Brush the tops with coconut milk. Bake for 13-15 minutes, or until lightly golden brown on top. Let the biscuits cool.
- Make the whipped cream: Make whipped cream or coconut whipped cream.
- Serve: Slice each shortcake biscuit in half. Layer with strawberries and a generous dollop of whipped cream. Cover with shortcake top and add more whipped cream and strawberries. Enjoy!
Notes
- If making coconut whipped cream, make sure to chill your can of full-fat coconut milk in the fridge the night before.
- I use a 4-tablespoon spring loaded jumbo cookie scoop to scoop out 8 balls of dough. If you don’t have a large cookie scoop, use a greased ¼ cup measuring cup.
- While a pastry cutter is a great tool, you can use the side of a fork, then use your hands to further break down the butter into the flour. You’ll have small pea-sized crumbs and small flakes, and that’s exactly what you want!
- If you use coconut sugar, your strawberries and biscuits will have a dark golden color. Use organic cane sugar for a traditional off-white biscuit color.
- You can also bake this in an 8-inch round cake pan to make one large strawberry shortcake. Just grease and flour your cake pan, and cook for slightly longer than the recommended time, about 15-20 minutes, or until golden on top. Using a serrated knife, carefully cut the shortcake horizontally. Place half of the strawberries on the bottom layer and cover with whipped cream. Top with the top layer and add the remaining strawberries. Top with whipped cream and serve!