Gluten Free Strawberry Shortcake

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Juicy roasted strawberries, fluffy whipped cream, and buttery sweet biscuits make this Gluten Free Strawberry Shortcake the best ever!

strawberry shortcake on white scalloped plate.

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I remember years ago having strawberry shortcakes that were made with some kind of little sponge cakes, almost like a chiffon cake with holes in the middle that would hold the filling. Because of that, I wasn't that fond of strawberry shortcakes because I couldn't stand when the cakes got really soggy and mushy.

These cakes are different, though. The biscuits are sturdy enough to stand up to the syrupy strawberries without being dry. Don't get me started on the roasted strawberries. My goodness, are they one of my new favorite things EVER! I even took the leftovers and dolloped them on top of some Greek yogurt for breakfast and it was divine.

Ingredients you'll need

Sweet biscuits

sweet biscuit ingredients measured out and labeled.

Kim's gluten free all purpose flour blend - you may be able to substitute with a store-bought blend, but one has not been tested.
Heavy cream - these biscuits are kind of a cross between regular buttermilk biscuits and cream biscuits with both butter and cream, which make them extra indulgent and buttery.
Sugar - not a typical ingredient in biscuits, but these are meant to be served as a dessert so a little sugar helps transform them from a regular biscuit into a sweet biscuit.
Turbinado sugar - sprinkled on top, it gives the biscuits a much needed textural contrast from all the softness. Demerara or sanding sugar can be substituted.

Roasted strawberries

roasted strawberry ingredients measured out and labeled.

Strawberries - fresh strawberries are best for this recipe. Frozen strawberries will be much too watery. Roasting them in a little sugar and their own juices makes them deliciously jammy and syrupy, like nothing you've ever had.
Vanilla bean - Vanilla and strawberries are really good friends. I like to remove the seeds from a vanilla bean and then toss the bean in the oven with the strawberries, but feel free to sub with vanilla extract.

Whipped cream

Cream cheese - it not only adds a little tangy flavor, it also plays a role as a stabilizer, allowing you to whip the cream in advance because it holds its shape.
Granulated sugar - normally I whip my cream with powdered sugar, but for this recipe granulated is added first to the cream cheese. It works much better for getting rid of lumps in the cream cheese before slowly pouring in the heavy cream.

Let's make strawberry shortcakes!

Roast the strawberries first

strawberries, sugar, and vanilla bean in large glass bowl.

Step 1: Slice strawberries and toss with sugar and vanilla in a large bowl.

strawberries spread out on baking sheet.

Step 2: Dump onto a baking sheet (with sides).

Step 3: Roast at 275 F for 2-3 hours, or until juices are thickened with the consistency of syrup.

roasted strawberries in small glass bowl.

Step 4: Scoop strawberries and syrup into a large bowl and refrigerate.

Make sweet biscuit dough

cubed butter on top of flour in glass bowl.

Step 1: Whisk all dry ingredients together in a large bowl and add cubed cold butter.

rubbing butter and flour between fingertips.

Step 2: Cut butter into flour mixture until it resembles breadcrumbs.

pouring cream over flour mixture in glass bowl.

Step 3: Add heavy cream.

Step 4: Stir until a thick, wet dough forms.

Bake biscuits

round biscuits scooped onto parchment paper.

Step 1: Scoop dough onto parchment-lined baking sheet.

turbinado sugar sprinkled on biscuit mounds.

Step 2: Brush with leftover cream and sprinkle liberally with turbinado sugar.

Step 3: Bake at 400 F for 15-18 minutes, or until golden brown and puffy.

Whip cream

sugar, cream cheese, and vanilla bean paste in stainless steel stand mixer bowl.

Step 1: Whip cream cheese, sugar, and vanilla bean paste in a stand mixer until smooth.

whipped cream on tines of whisk attachment.

Step 2: Slowly add heavy cream and continue whipping to soft peaks.

Assemble shortcakes

roasted strawberries on bottom of open biscuit.

Step 1: Split biscuit in half horizontally and a spoonful of berries.

dolloping whipped cream on top of strawberries on open biscuit.

Step 2: Dollop whipped cream on top of berries.

spooning roasted strawberries on top of whipped cream.

Step 3: Spoon more berries over whipped cream.

putting top of biscuit on top of strawberries and whipped cream.

Step 4: Replace top of biscuit and serve!

Prefer to watch?

Strawberry shortcake FAQs

What is the cake part of strawberry shortcake?

The traditional "cake" used in strawberry shortcake has always been a sweetened biscuit.

Can I use dairy-free whipped cream in strawberry shortcake?

Yes! Cocowhip is soooo good and can be used in place of the homemade whipped cream, or you can make your own using a can of coconut cream and sugar.

How are strawberry shortcakes stored?

I would recommend not assembling strawberry shortcakes until ready to serve, but the components can all be made in advance. The whipped cream and strawberries will keep in the fridge for up to 4 days (re-whip the cream before using), and the biscuits will keep in an airtight container at room temperature for up to 4 days as well.

More gluten free strawberry recipes

forkful of strawberry shortcake on whole cake behind it on white scalloped plate.

Make sure to get a bite full of the lightly sweet biscuit, syrupy roasted strawberries, and luscious whipped cream for the full Gluten Free Strawberry Shortcake experience.