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



  • 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
  • cup sugar
  • 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


  • 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!


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.