Gluten-Free Shortcake: The Best Way to Enjoy Strawberries

You won’t believe your eyes when you see how easy these gluten-free shortcakes are to make! Which is part of the reason why we’re so excited to share this recipe with you.

The other reason? It’s almost berry season here in Vermont! This is definitely one of our favorite times of year (although fall is quite special here too) because baking with sweet, juicy berries is simply the best. Whether we’re using them in our morning pancakes, baking a batch of tender muffins, or serving up a light and fluffy cake, we’re in for any and every excuse we can find to use up those summer berries!

Strawberry shortcake? Definitely one of the best.

To make this gluten-free shortcake, we actually just made a slight tweak to our easy gluten-free biscuit recipe, which meant we were able to keep the ingredient list short and sweet, and prep time to a minimum. From start to finish, I think it took us no more than 20 minutes. Ready to see how to make them? Let’s dive in!

We’ll start by preheating the oven to 450°F. Then line a baking sheet with parchment paper and set it aside.

How to make gluten-free shortcake via @kingarthurflour

Next, in a large bowl whisk together:

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar

How to make gluten-free shortcake via @kingarthurflour

In a separate bowl, beat together 3/4 cup heavy or whipping cream and 1 large egg.

How to make gluten-free shortcake via @kingarthurflour

Pour this mixture into the dry ingredients and mix to form a cohesive dough.

How to make gluten-free shortcake via @kingarthurflour

Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar (or Demerara sugar).

Gluten-Free Shortcake via @kingarthurflour

Bake the shortcakes for 10 to 12 minutes, until they’ve risen and baked all the way through; break one open to make sure.

Remove the shortcakes from the oven, split, and top with berries and whipped cream.

Gluten-Free Shortcake via @kingarthurflour

Just look at how flaky and tender those shortcakes look! They’re the perfect match for your summer berries this year.

Please read, bake, and review our recipe for Easy Gluten-Free Shortcakes.

Print just the recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Karen

    Can I make GF shortcake from your GF pancake mix? I have (2) 15 oz boxes & am looking to make a 9×12 sheet pan for strawberry shortcake. Can you send a recipe?

    1. The Baker's Hotline

      Hi Karen. While you could definitely make biscuit-style shortcakes using our Gluten-Free All-Purpose Baking Mix, we fear that the results using the Gluten-Free Pancake Batter wouldn’t quite resemble what you’re looking for. While you’re more than welcome to experiment using the pancake mix in place of the All-Purpose Baking Mix in either our Gluten-Free Scones made with Baking Mix or Gluten-Free Biscuits made with Baking Mix as we don’t specifically have a shortcake recipe using the mix, we can’t guarantee that they’ll come out quite the same way as you’d hope. There is a fun idea on our blog for using pancake mix (GF or otherwise) to make a big pan of pancake squares. In the blog, they added fruit directly to them but that’s optional. You could make plain pancake squares, serve them up with strawberries and whipped cream, and they’ll be absolutely delicious! Annabelle@KAF

  2. NewlyGF

    It’s 2018 but I wonder if these can be made with a non-dairy substitute for the whipped cream? Would coconut cream work?

    1. The Baker's Hotline

      Try canned coconut milk for sure- it’s bound to be delicious! Annabelle@KAF

    2. Lynne

      My friend is gluten free & dairy free, and I wanted to make a mixed berry shortcake for game night. I used King Arthur Gluten Free All Purpose Baking mix (1 1/2-1 3/4 C) & 2T sugar. And for the wet I used 1 lg egg & substituted the whipping cream with Coffee Mate Vanilla Almond Milk Creamer (3/4C)…my friend said they were amazing (she ate 2!). The recipe made 6 shortcakes, and the blueberry/strawberry combo was tasty!

  3. Sandra

    I forgot to say how wonderful to find something gluten free and simple. I can no longer make many family recipes which included treasured a “secret” shortcake recipe. Thank you King Arthur bakers.

  4. Sandra

    Our strawberry season here in Florida is about over but these sound wonderful for next year. I don’t usually have whipping cream in the refrigerator but always have sour cream. I have an old family recipe for sour cream pound cake which made me wonder if I could use sour cream to make these short cakes.

  5. Linda Beer

    I made these for the first time for strawberry shortcake and they were so good right out of the oven with strawberries and fresh whipped cream. My husband asked for another serving. So glad I found this glutin free recipe. I hate being glutin intolerant but so happy to have found this KA flour. Thanks KAF.

    1. The Baker's Hotline

      Great question, Lynn. We suggest storing them, well-wrapped, at room temperature for several days or freezing them for longer storage. Mollie@KAF

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