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5 from 1 vote

Gluten Free Strawberry Shortcake

This easy and luscious Gluten-Free Strawberry Shortcake recipe requires only one bowl and is filled with simple, wholesome ingredients. This healthy summer dessert is naturally egg-free, with a vegan and dairy-free option.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 7 shortcakes
Calories: 191kcal
Author: Kristen Wood

Equipment

  • Gluten-Free All Purpose Flour
  • Vanilla Extract
  • Baking Powder

Ingredients

  • 1 ½ cups gluten-free all purpose flour blend with xanthan gum
  • 1 tablespoon baking powder
  • 3 tablespoon coconut sugar or any granulated sugar divided (see recipe)
  • ¼ teaspoon sea salt or pink salt
  • ¼ cup cold, cubed butter or plant-based butter
  • ¾ cup milk of choice I like to use oat milk
  • 1 teaspoon vanilla extract gluten-free certified, if necessary
  • 1 pound sliced fresh (or thawed frozen) strawberries approximately 3 cups
  • regular or dairy-free whipped cream for serving

Instructions

  • Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper, then set aside.
  • In a mixing bowl combine flour, baking powder, 1 tablespoon of sugar and salt. Mix well.
  • Add the cold, cubed butter and using a pastry cutter or a fork, work the butter into the flour until it resembles coarse crumbs.
  • Add the milk and vanilla. Mix until a smooth batter forms.
  • Using a large spoon or ice cream scoop, scoop mounds of batter onto prepared baking sheet. Bake for 13 minutes or until bottoms are browning and tops are turning golden.
  • Meanwhile, prepare strawberries by mixing the sliced strawberries with 2 tablespoons of sugar. Using your hands or a fork, mix and mash the strawberries a little to release their juices. Set aside.
  • When the shortcakes are done, let them cool a few minutes. Serve shortcakes whole or sliced, topped with strawberry mixture and a dollop of whipped cream. Enjoy!

Video

Notes

You might also like Strawberry Polenta Apple Crisp (GF/V).
To keep this dish entirely refined sugar-free, use only coconut sugar and make your own whipped cream by whipping a can of coconut cream or regular cream

Nutrition

Serving: 1shortcake | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 358mg | Potassium: 102mg | Fiber: 4g | Sugar: 9g | Vitamin A: 210IU | Vitamin C: 38mg | Calcium: 162mg | Iron: 1mg