Summer is my favorite time of year for many reasons, and one of them is fresh strawberries and homemade strawberry shortcake.
Strawberry shortcake is basically an early summer treat for our family so I only make it a couple of times during the year. We like it best when the berries are local and ripe.
I haven’t always been a big fan of shortcake, mostly just a fan of strawberries. But as I’ve gotten older, I’ve started enjoying it more.
Maybe it’s the whipping cream that has won me over? Either way, I’m going to share my absolute favorite super easy gluten-free strawberry shortcake recipe today.
There are two reasons I love this shortcake recipe:
1. The shape and texture of the shortcake mounds.
2. It is such an easy recipe to make.
So grab yourself some fresh strawberries like these beauties and let’s make a delicious treat!
Do I Have To Make This Shortcake Gluten-Free?
No, this recipe will be just as delicious made with regular all-purpose flour.
What If I Can’t Have Eggs Or Dairy?
No problem, this gluten-free strawberry shortcake recipe requires no eggs and it is easily made with or without dairy, nuts, soy, or corn products so it’s a great recipe for vegans too. I just love that everyone in my family can enjoy this special treat.
I like to wash and cut, slice, or chop my fresh strawberries first just to get that task out of the way. Sometimes I sprinkle a few pinches of sugar over them. If you prefer a sugar free product like Splenda that works too.
The Ingredients You Will Need For This Strawberry Shortcake Are:
- Gluten-free baking blend like King Arthur Gluten-Free Measure For Measure
- Cornstarch or arrowroot for corn-free diets
- Baking powder ~ corn-free if needed
- Baking soda
- Sugar or Monk Fruit Sweetener for a sugar-free shortcake
- Butter or a non-dairy substitute like Earth Balance Sticks
- Buttermilk ~ or this substitute; milk or non-dairy substitute and vinegar
- Whipped Cream, Cool Whip, or a non-dairy substitute like Cocowhip.
The Best Gluten-Free Strawberry Shortcake
- 2 cups gluten-free baking blend Like King Arthur Gluten-Free Measure For Measure or regular all-purpose flour
- 3 tbsp cornstarch or arrowroot for corn-free
- 1 tbsp baking powder corn-free if needed
- 1/4 tsp baking soda
- 2 tbsp sugar or a sugar substitute like Monk Fruit Sweetener or Splenda
- 1 tsp salt
- 1/2 cup plus 2 tbsp cold butter or a non-dairy substitute
- 3/4 cup buttermilk or this substitute; any milk or non-dairy substitute with 1 tbsp vinegar
- Strawberries Rinsed and sliced or chopped
- Whipped topping Regular or dairy-free
- Preheat Oven to 425
- Line baking sheet with parchment paper or a silicone liner.
- In a large mixing bowl add flour, cornstarch or arrowroot, baking powder, baking soda, sugar, and salt. Whisk to combine.
- Cut butter into several small chunks, as this will be easier to mix in. Using a pastry blender cut butter into the dry mixture until pieces are the size of small peas and evenly incorporated.
- Add buttermilk and gently toss dry mixture around with a fork until dough begins to stick together and form a ball. Be careful not to overmix if you are using regular all-purpose flour or your shortcakes will be tough instead of tender.
- Cover your hands with a little flour and form 8 mounds. The texture will remain rough looking not smooth. Place mounds on the prepared baking sheet.
- Bake 16 minutes for gluten-free shortcakes and about 13 minutes if you are using regular all-purpose flour (not gluten-free)
- To serve shortcakes cut them in half and load them up with strawberries and whipped topping. Replace the top half and add more berries and whipped topping.
This recipe was inspired by onceuponachef.com