Easy Homemade Strawberry Shortcake Recipe (Gluten-free option!)

I consider this easy 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 (they can also be made gluten free!). Serve the shortcakes as a stunning dessert or as scones. [Step-by-step VIDEO below!]

Strawberry shortcakes are 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 along 😂) and sliced strawberries. While I cherish those memories, these homemade shortcakes blow those store-bought ones out of the park. They're now a staple in my kitchen, and I hope you'll love them too.

Ingredients:

This easy shortcake recipe is 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).

• All-purpose flour or gluten-free flour
• Almond flour
• Baking powder
• Unsalted butter
• Eggs
• Sugar
• Whole milk
• Almond extract
• Turbinado sugar (for topping)
• Sliced almonds (for topping)

How to make this strawberry shortcake recipe:

1. Whisk together the dry ingredients (flour, almond flour, baking powder & salt).
2. Grate in cold butter. Freeze the bowl for 10 minutes while you whisk together the wet ingredients (egg, sugar, milk & almond extract).
3. Toss the grated butter into the flour to incorporate.
4. Make a well in the flour mixture and add the wet ingredients.
5. Stir the wet ingredients into the dry ingredients to make the shortcake dough.
6. Transfer the dough to a lightly floured surface.
7. Pat the dough into a 1-inch-thick square.
8. Cut the square into shortcakes.

Brush the shortcakes with egg wash, then sprinkle with turbinado sugar and sliced almonds. Bake until golden brown!

Gluten free option

This strawberry shortcake recipe can easily be made gluten-free by using 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).

Serving suggestions

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 the strawberry sauce.

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 flours. 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 shortcakes with this easy Strawberry Sauce and fresh berries!
• If you love these shortcakes, try these Blueberry Almond Scones and these Cranberry Walnut Scones.

*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 or supporting From Scratch Fast!

FAQs

Other easy desserts to try:

• 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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Easy Strawberry Shortcake Recipe (Gluten-Free!)

These ultra-tender and flaky shortcakes are easy to make and have an incredible almond flavor. You can serve them on their own as scones, or you can turn them into strawberry shortcakes with a two-ingredient Strawberry Sauce (which is optional, but highly recommended!), whipped cream and fresh berries. Be sure to use cold butter, straight out of the fridge for the dough and to freeze the flour and butter while you whisk together the wet ingredients (the cold butter is key for a flaky texture). You can use either regular all-purpose white flour OR a gluten-free flour in these shortcakes (see the Notes below).The shortcakes can be frozen before or after baking, meaning you can have homemade strawberry shortcakes at your fingertips at a moment’s notice!

Prep Time25 minutes mins

Cook Time15 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy shortcake recipe, gluten free strawberry shortcake recipe, how to make homemade shortcakes

Servings: 9 shortcakes

Author: Nicki Sizemore

Ingredients

Shortcakes

• 2 cups (272 g) all-purpose flour OR 2 cups (296 g) gluten-free flour (such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Cup 4 Cup Gluten Free Flour)
• ¼ cup (28 g) almond flour
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter
• 2 large eggs, divided
• ⅓ cup sugar
• ⅔ cup whole milk
• ½ teaspoon almond extract
• 1 tablespoon turbinado sugar
• 2 tablespoons sliced almonds

For serving

• Homemade Strawberry Sauce (optional)
• Lightly sweetened whipped cream
• Sliced strawberries

Instructions

• Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
• 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.
• In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside (this will be the egg wash for later).
• In a separate bowl, whisk the remaining egg with the sugar, milk and almond extract until smooth.
• 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 dough (it should look shaggy and a bit floury).
• 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 baking sheet. Do Ahead: The uncooked shortcakes can be wrapped in wax paper and frozen (in a single layer) in an airtight container or ziptop bag. When ready to bake, proceed as directed—don’t defrost.
• 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.
• 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!

Notes

Do Ahead:

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

Tips:

• For gluten free strawberry shortcakes, 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 flours. 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.
• If you love these shortcakes, try these Blueberry Almond Scones and these Cranberry Walnut Scones.

Watch this Strawberry Shortcake Web Story!