Easy Homemade Gluten-Free Strawberry Shortcake Recipe

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I consider this easy gluten-free strawberry shortcake recipe one of my go-to, can't-live-without staples (and yes, shortcakes should be a staple in your home too!). The homemade shortcakes are easy to make (no rolling pins or biscuit cutters required) and have an incredible almond flavor. Serve the shortcakes as a stunning dessert or as scones. [Step-by-step VIDEO below!]

Close up of an gluten-free strawberry shortcakes on a plate with a fork.

Table of Contents

Why You'll Love This Recipe

Classic strawberry shortcake is one of my very favorite desserts (right along with pie and ice cream pie). When I was growing up my dad and I would make them every summer using store-bought spongy cakes (the ones that taste like Twinkies with a shelf life just as long 😂) and sliced strawberries.

While I cherish those memories, this delicious gluten free strawberry shortcake recipe blows those store-bought ones out of the park. This classic dessert is now a staple in my kitchen, and I hope you'll love it too!

gluten-free Strawberry shortcakes on plates topped with sliced strawberries and whipped cream.

Ingredient Notes

These gluten-free shortcakes are made with pantry staples. You can use regular all-purpose flour or gluten free flour (see the tips below). Using a bit of almond flour in the dough ensures that the shortcakes stay moist, while almond extract lends a rich flavor. The shortcakes get a delicious crunch on top from coarse turbinado sugar and sliced almonds (which are optional).

Gluten-free flour or all-purpose flour: If making gluten-free, use a gluten-free flour blend such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or Cup 4 Cup. If you use another brand, be sure that it contains xanthan gum, which is important for texture (otherwise the shortcakes will be too crumbly).
Almond flour
Baking powder
Unsalted butter
Eggs
Sugar
Whole milk
Almond extract
Turbinado sugar (for topping)
Sliced almonds (for topping)
Fresh strawberries & whipped cream (for topping): If making these outside of the summer strawberry season, feel free to use frozen strawberries. Thaw before using.
Strawberry Sauce (optional, for topping)

Step-by-Step Instructions

Process shot divided into four quadrants showing the first four steps for making the strawberry shortcake recipe.

Step 1

Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. Using the large holes of a cheese grater, grate the butter over the top of the dry mixture (alternatively, use a box grater to grate the butter onto a piece of wax or parchment paper, then sprinkle the butter over the flour). Place the bowl in the freezer for 10 minutes to chill.

Step 3

In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside (this will be the egg wash for later).

Step 4

In a separate bowl, whisk the remaining egg with the sugar, milk and almond extract until smooth.

Process shot divided into four quadrants showing the last four steps for making the strawberry shortcake recipe.

Step 5

Take the bowl out of the freezer, and toss the butter with the flour mixture until evenly incorporated. Make a well in the center of the bowl and pour in the wet ingredients. Slowly work the dry ingredients into the wet ingredients until incorporated, being careful not to overwork the biscuit dough (it should look shaggy and a bit floury).

Step 6

Turn the dough out onto a lightly floured piece of parchment paper. Using your hands, gently press the dough into a 1-inch thick square (about 6 ½ inches wide). Cut the dough into 9 squares, and transfer them to the prepared baking sheet. Do Ahead: The uncooked shortcakes can be wrapped in wax paper and frozen (in a single layer) in an airtight container or zip-top bag. When ready to bake, proceed as directed—don’t defrost.

Step 7

Brush the shortcakes lightly with the egg wash (you won’t need it all), and sprinkle them with the turbinado sugar and sliced almonds. Bake until golden brown, about 15-17 minutes. Let cool on a wire rack.

Step 8

Carefully cut the shortcakes in half horizontally (a small serrated knife works well), and fill them with strawberry sauce, whipped cream, and sliced strawberries. Alternatively, serve the shortcakes on their own as scones!

Process shot showing a hand brushing the shortcakes with egg wash.

Process shot showing the shortcakes on a baking sheet before baking.

Gluten-free shortcakes on a baking sheet.

Serving Tips

The shortcakes can be frozen before or after baking, making for quick and easy breakfasts and desserts! You can serve them on their own like scones (I love them with butter and Strawberry Sauce), or you can transform them into strawberry shortcakes with whipped cream, fresh berries, and/or strawberry sauce.

An almond shortcake on a plate filled with butter and jam.

Recipe Tips

For a gluten free strawberry shortcake recipe, use a GF all-purpose flour blend, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or Cup 4 Cup. If you use another brand, be sure that it contains xanthan gum, which is important for texture (otherwise the shortcakes will be too crumbly).
I always recommend using an inexpensive kitchen scale when baking, especially when using gluten-free flour. It's much more accurate (and easier too!).
A bit of almond flour in the dough ensures that the shortcakes stay moist.
A bench scraper is handy for cutting the dough, or you can use a sharp knife.
Serve the gluten-free shortcakes with this easy Strawberry Sauce, juicy strawberries, and homemade whipped cream (or whipped topping of choice)!
If you love these shortcakes, try these Blueberry Almond Scones and these Cranberry Walnut Scones.

Storage Tips

The uncooked shortcakes can be wrapped in wax paper and frozen (in a single layer) in an airtight container or zip-top bag. When ready to bake, proceed as directed—don’t defrost.
The baked shortcakes can be cooled completely and then stored in an airtight container at room temperature for up to 2 days, or they can be frozen for up to 2 months.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Strawberry shortcakes on plates with a bowl of whipped cream alongside.

Recipe FAQs

Can gluten-free strawberry shortcakes be made in advance?

You can make all of the components ahead of time and store them separately. Store the gluten-free shortcakes at room temperature and refrigerate the strawberries and whipped cream. You also have the option of freezing the shortcakes before baking (they go straight from the freezer into the oven). Meaning, you can have freshly-baked shortcakes or scones at a moment's notice!!

How do you store shortcake biscuits?

The shortcakes can be stored in an airtight container at room temperature for up to 2 days, or they can be frozen for up to 2 months. If you'd like, reheat the shortcakes gently in a warm oven or toaster oven before serving.

How do you make flaky shortcakes?

The trick is to grate cold butter into the flour mix. The cold butter creates little pockets of steam in the shortcakes as they bake, and those pockets of steam result in a flaky, tender texture.

What's the difference between cake and shortcake?

Shortcake often is often more biscuit-like with a crisp outside and tender, flaky center, while cake is usually more moist with a fluffy texture.

Close up of a half-eaten gluten free strawberry shortcake on a plate.

More Gluten-Free Dessert Recipes

Paleo Shortcakes
Creamy Lemon Pie
No-Bake Mascarpone Cheesecake
Mini Pavlovas with Dark Chocolate and Fresh Fruit
Fresh Berry Tart

Watch the Video!

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A strawberry shortcake on a plate topped with whipped cream and berries.

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