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

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

    Published: Apr 29, 2020 · Modified: May 20, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!]

    Close up of an easy strawberry shortcake on a plate with a fork.

    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.

    Close up of gluten free shortcakes on a baking sheet.

    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)
    Strawberry shortcakes on plates topped with sliced strawberries and whipped cream.

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

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

    Process shot showing a hand brushing the shortcakes with egg wash.
    Process shot showing the shortcakes on a baking sheet before baking.

    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).

    Gluten free shortcakes on a baking sheet.

    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.

    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 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!

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

    FAQs

    Can strawberry shortcakes be made in advance?

    You can make all of the components ahead of time and store them separately. Store the 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.

    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!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

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

    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 mins
    Cook Time15 mins
    Total Time40 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!

    More Baked goods/breads

    • Gluten free donuts
      Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Donut dipped in the maple icing
      Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Gluten free zucchini bread half sliced on top of a chopping board.
      Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • A hand holding a gluten free flatbread.
      Easy Gluten Free Vegan Flatbreads (No Yeast Naan Bread!)

    Reader Interactions

    Comments

    1. TW says

      March 23, 2023 at 2:51 pm

      5 stars
      Just made these, followed the recipe but using gluten free flour. (for my wife)...just fantastic! I see what you mean about the almond flour providing the moisture! Any thoughts on how I could turn this into a peach cobbler?

      Thanks for the great recipe!

      Reply
      • Nicki Sizemore says

        March 23, 2023 at 3:35 pm

        I'm so happy you and your wife enjoyed the shortcakes! I haven't tested this recipe as a peach cobbler, although I suspect the biscuits could be baked right on top of the peach filling... You've inspired me to experiment! Stay tuned (and be sure to sign up for my newsletter, which is where I feature new recipes).

        Reply
    2. Sharon Barker says

      May 20, 2022 at 12:13 pm

      I’m anaphylactic to almonds so the flour does not work for me. Would there be another flour that would be suitable to use?

      Reply
      • Nicki Sizemore says

        May 20, 2022 at 2:18 pm

        Hi Sharon, are you allergic to other nuts? If not you could try pecan or hazelnut flour. If so you can swap it out for more of the all-purpose flour. I hope you enjoy!

        Reply
    3. Renee says

      May 08, 2022 at 8:44 pm

      5 stars
      Wow Nicki! These shortcakes are fabulous! I made them for Mothers' Day. I was the only GF person in the bunch. Everyone commented on how good they were. I loved the almond flavoring-it took the shortcakes to a new level- especially good with the strawberries. This recipe is definitely a keeper! Thanks!

      Reply
      • Nicki Sizemore says

        May 09, 2022 at 10:27 am

        Hi Renee, I'm so happy to hear that you and your family loved the shortcakes!! Thank you for your comment. 🙂

        Reply
    4. Sabrina says

      April 25, 2018 at 8:49 pm

      5 stars
      Beautiful shortcakes and great video too!

      Reply
      • Nicki Sizemore says

        April 26, 2018 at 12:13 am

        Thank you so much, Sabrina!

        Reply
    5. Sherrie says

      April 19, 2018 at 11:40 pm

      5 stars
      These are delicious! And so versatile! Thank you!

      Reply
      • Nicki Sizemore says

        April 24, 2018 at 12:45 am

        I'm so thrilled you like them, Sherrie!! xo

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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