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. Catieartist


    Is so nice to have pictures to show us exactly what the dough should look like, and the beautiful finished biscuit! I love taking a warm biscuit out of the oven, splitting it, topping it with a scoop of ice cream, fresh berries, then the biscuit top with the crunchy sugar. Heaven in a bowl!

    Have a wonderful Memorial Day holiday!

  2. Amber

    Thank you, I tried making short cake the other day and it didn’t turn out. I will try this one for sure. So hard to find gluten free recipes that work!

    1. The Baker's Hotline

      We have not tried using coconut milk in place of the whipping cream, Sharon. Coconut milk has a similar consistency to a heavy or whipping cream. You should try it! Let us know how it goes.

  3. Karen hansen

    The gluten free scones also make great strawberry shortcake Even the wheat eaters love the scones

    1. The Baker's Hotline

      Karen, I think these shortcakes can be baked and frozen, or you could use the method outlined in this blog post and freeze the unbaked shortcakes. You can bake them straight from the freezer, simply adding a few minutes baking time. I wouldn’t recommend refrigerating these beauties, other than for a brief time before baking. Barb@KAF

  4. Sarah

    Could you write your recipes in a traditional manner so they are easy to follow? ie: ingredient list separate per component, followed by instructions. This is very difficult to follow when you only list the ingredients as you are doing the steps. I’d also assumed, from seeing whipping cream as an ingredient, that there would be homemade whipped cream to fill the shortcakes with. It wasn’t until I got to the end of the recipe that I realized that wasn’t the case. Again, that would be remedied by listing the ingredients and their components at the beginning.

    1. The Baker's Hotline

      Sarah, sorry this was a tricky way to follow a recipe. You can find the original version of the recipe under the RECIPE section of our website, or at the top of the blog post highlighted in orange under the very first photo of the recipe.

    1. MaryJane Robbins

      Hi Rohini,
      Yes, you should be just fine. We like the flax-based replacers, we find they do well in our recipes. ~MJ

  5. Jim Ruggirello

    Easy-peasy. Made these several times for my gluten-intolerant wife, but I like them, too. They’re a little grainy, and require a tad more flour, but definitely yummy. Thanks

    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

  6. 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.


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